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Vibrant Mango Spinach Salad

A refreshing salad featuring fresh spinach, juicy mango, blueberries, and crunchy nuts, dressed with a light vinaigrette.
Servings 4 servings
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Salad Base

  • 4 cups fresh spinach, washed and dried
  • 1 cup fresh blueberries, rinsed gently
  • 1 unit ripe mango, peeled, pitted, and cubed
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup sliced almonds (or walnuts, if preferred) Optional: can toast for enhanced flavor.
  • 1/4 cup feta cheese, crumbled (optional) Can be omitted for vegan option.

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • to taste salt and pepper

Instructions

Preparation

  • Place the fresh spinach in a large salad bowl, ensuring it's well dried to prevent sogginess.
  • Peel and slice the mango, cutting it into small cubes, and add them to the spinach.
  • Rinse the blueberries and gently add them to the salad.
  • Thinly slice the red onion and add it to the bowl.
  • If using nuts, toast them lightly in a pan over medium heat for 2-3 minutes until golden and fragrant.
  • In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), and a pinch of salt and pepper for the dressing.
  • Drizzle the dressing over the salad and toss gently to coat all ingredients.
  • Crumble feta cheese over the top just before serving, if using.

Notes

Store leftovers in an airtight container in the refrigerator and keep dressing separate until ready to serve. Salad lasts 1-2 days in the fridge.
Calories: 300kcal
Course: Salad, Side Dish
Cuisine: American, Healthy
Keyword: Fresh Salad, Healthy Salad, Mango Spinach Salad, Summer Salad, Vegetarian Salad