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
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
Nutrition
- Serving Size: 1 ½ cups
- Calories: 190
- Sugar: 10 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
