If you’re looking for a salad that is as vibrant in flavor as it is in color, look no further than this Mango, Blueberry, and Spinach Salad. Each forkful is a celebration of sweet, tangy, and savory notes, with juicy mango, plump blueberries, and tender baby spinach coming together in perfect harmony. The creamy feta, crunchy nuts, and zippy red onion make every bite exciting, while a honey-balsamic dressing ties it all together. Whether you’re serving it as a light lunch, a stunning side, or a show-stopping starter, this salad is guaranteed to impress.

Mango, Blueberry, and Spinach Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Mango, Blueberry, and Spinach Salad lies in its handful of simple, fresh ingredients. Each one brings a unique flavor or texture to the table, ensuring every bite is balanced, colorful, and delicious.

Baby spinach: Tender, leafy greens that provide a mild, earthy base and a gorgeous pop of green.
Ripe mango: Sweet, juicy cubes of mango add tropical flair and a beautiful golden hue.
Fresh blueberries: Bursting with antioxidants and tart-sweet flavor, they add little bursts of juiciness and lovely color contrast.
Sliced red onion: Thin slices offer a sharp, zesty bite that balances the sweetness of the fruit.
Crumbled feta cheese: Salty, creamy, and tangy, feta brings richness and a bit of decadence.
Chopped pecans or walnuts (toasted): Toasted nuts lend a satisfying crunch and a subtle, nutty depth.
Olive oil: The foundation of the dressing, adding silkiness and richness.
Balsamic vinegar: Provides a mellow tang and a touch of sweetness to the dressing.
Honey: Just a bit of honey rounds out the acidity and harmonizes the flavors.
Salt and black pepper: Essential seasonings that bring all the flavors together and make them pop.

How to Make Mango, Blueberry, and Spinach Salad

Step 1: Prepare the Salad Base

Start by grabbing your largest salad bowl—trust me, you’ll want plenty of room to toss everything together. Add the baby spinach, diced mango, fresh blueberries, thinly sliced red onion, crumbled feta cheese, and your toasted pecans or walnuts. Each ingredient should be evenly distributed for maximum color and flavor in every bite.

Step 2: Make the Honey-Balsamic Dressing

In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, and a generous pinch of salt and black pepper. The honey emulsifies the dressing, giving it just the right balance of sweet and tangy. Whisk until smooth and taste—adjust seasoning if you like.

Step 3: Dress the Salad

Right before serving, drizzle the freshly whisked dressing over the Mango, Blueberry, and Spinach Salad. Use salad tongs or two large spoons to gently toss everything, making sure the spinach leaves are lightly coated and the toppings are evenly distributed. This step is key to getting the perfect bite every time.

Step 4: Serve and Enjoy

Divide the salad among plates or bowls, making sure everyone gets a good mix of fruit, nuts, cheese, and greens. Serve immediately, and watch as guests marvel at the glorious colors and refreshing flavors!

How to Serve Mango, Blueberry, and Spinach Salad

Garnishes

Amp up the wow factor by sprinkling a few extra blueberries, crumbles of feta, or toasted nuts on top right before serving. A little more freshly ground black pepper and a drizzle of olive oil can make the Mango, Blueberry, and Spinach Salad look and taste even more special.

Side Dishes

This salad pairs beautifully with grilled chicken, salmon, or shrimp for a light but satisfying meal. If you’re serving it as a side, try it alongside a quiche, a summery pasta, or even a classic barbecue spread. It’s the kind of dish that fits in just about anywhere.

Creative Ways to Present

For a fun spin, serve the Mango, Blueberry, and Spinach Salad in individual mason jars or layer it in clear glasses for an elegant appetizer. It also makes a stunning addition to a picnic or potluck table, especially when plated on a large white platter to showcase all the vibrant colors.

Make Ahead and Storage

Storing Leftovers

If you have leftover Mango, Blueberry, and Spinach Salad, store it in an airtight container in the refrigerator. For the best texture, keep the dressing separate and toss just before eating. The salad is best enjoyed within a day, as the spinach may wilt over time.

Freezing

Freezing is not recommended for this salad, as the fresh fruit and spinach will lose their texture and become mushy when thawed. Instead, enjoy it fresh and crisp for the ultimate flavor and bite.

Reheating

There’s no reheating required for Mango, Blueberry, and Spinach Salad! Just remove it from the fridge, give it a gentle toss, and enjoy it cold or at room temperature. If any components seem soggy, add a handful of fresh spinach to revive it.

FAQs

Can I make Mango, Blueberry, and Spinach Salad vegan?

Absolutely! Simply skip the feta cheese or use your favorite plant-based alternative. The salad will still be bursting with flavor and freshness.

What can I use instead of balsamic vinegar?

Lemon juice is a fantastic substitute if you prefer a brighter, citrusy dressing. You can also experiment with apple cider vinegar or even a splash of white wine vinegar for a different tang.

How can I make this salad more filling?

To turn Mango, Blueberry, and Spinach Salad into a hearty main course, add grilled chicken, shrimp, or a scoop of cooked quinoa. The extra protein makes it perfect as a standalone meal.

Are there nut-free alternatives?

Yes! If you need a nut-free version, simply leave out the pecans or walnuts, or swap them for toasted pumpkin or sunflower seeds for crunch without any allergens.

Can I prepare the ingredients ahead of time?

Absolutely. You can prep the fruit, cheese, onion, and nuts in advance and refrigerate them separately. Just toss everything together with the dressing right before serving to keep it fresh and crisp.

Final Thoughts

There’s just something irresistible about the blend of sweet mango, juicy blueberries, and crisp spinach in this Mango, Blueberry, and Spinach Salad. It’s as easy to make as it is delightful to eat, and it never fails to brighten up the table. Give it a try and let it become your new go-to for potlucks, lunches, or just whenever you need a little burst of sunshine on your plate!

Mango, Blueberry, and Spinach Salad Recipe

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4.5 from 6 reviews

Author: admin
Total Time: 10 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This vibrant Mango, Blueberry, and Spinach Salad combines fresh baby spinach with sweet mango, juicy blueberries, tangy red onion, creamy feta cheese, and crunchy toasted nuts. Tossed with a light balsamic honey dressing, this no-cook salad is a refreshing, healthy, and colorful dish perfect for a quick lunch or a light dinner.

Ingredients

Scale

Salad

6 cups baby spinach
1 ripe mango, peeled, pitted, and diced
1 cup fresh blueberries
¼ cup sliced red onion
¼ cup crumbled feta cheese
¼ cup chopped pecans or walnuts, toasted

Dressing

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Salt, to taste
Black pepper, to taste

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Instructions

Combine Ingredients: In a large salad bowl, add the baby spinach, diced mango, fresh blueberries, sliced red onion, crumbled feta cheese, and toasted nuts. Gently toss them together to mix evenly.
Prepare Dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until the dressing is thoroughly blended and slightly emulsified.
Dress the Salad: Drizzle the prepared dressing over the salad just before serving. Toss gently to coat all the ingredients evenly without bruising the fruit or spinach.
Serve: Serve immediately to enjoy the fresh flavors and crisp textures at their best.

Notes

For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
Add grilled chicken or cooked quinoa to make the salad a more substantial main dish.
Substitute balsamic vinegar with fresh lemon juice if you prefer a brighter, more citrus-forward flavor.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American