A Colorful, Nutrient-Packed Salad That Sings of Summer
If you’re searching for a light, refreshing dish that’s as vibrant as it is nourishing, this Mango Salad with Spinach, Blueberries, Walnuts, and Feta Cheese is your answer. It’s sweet, tangy, creamy, and crunchy all in one glorious bowl. Perfect as a side salad, a light lunch, or a potluck showstopper, this recipe is a no-fuss way to eat the rainbow and feel great doing it.
Why I Love This Recipe
This salad is one of those rare gems that hits every flavor note: sweet mango, juicy blueberries, creamy feta, earthy spinach, and the irresistible crunch of toasted walnuts. It’s like a summer day in a bowl! I often make this when I need a quick yet impressive dish, and it pairs beautifully with everything from grilled proteins to wraps and sandwiches.
🛒 Ingredients You’ll Need
- 2 cups fresh spinach, chopped
- 1 ripe mango, peeled and diced
- 1/2 cup blueberries
- 1/4 cup walnuts, toasted
- 1/4 cup crumbled feta cheese
- 1 tbsp honey (optional, for extra sweetness)
- 1 tbsp olive oil
- 1 tbsp fresh lime juice
- Salt and pepper to taste
Ingredient Swaps & Notes
- Spinach: You can swap in arugula or baby kale for a spicier or heartier green.
- Feta cheese: Goat cheese or a dairy-free feta substitute works beautifully.
- Walnuts: Pecans, slivered almonds, or even pumpkin seeds are delicious substitutes.
- Blueberries: Try strawberries, raspberries, or even pomegranate seeds.
- Honey: Omit or use maple syrup for a vegan option.
🥗 How to Make Mango Salad
Step 1: Prep the Produce
Wash and dry the spinach. Dice the mango, slice the lime, and measure your blueberries.
Step 2: Make the Dressing
In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper until emulsified.
Step 3: Assemble the Salad
In a large mixing bowl, combine spinach, mango, and blueberries. Drizzle the dressing over and toss gently.
Step 4: Add the Toppings
Sprinkle toasted walnuts and crumbled feta over the salad. Toss once more or leave as-is for a composed presentation.
Step 5: Serve Immediately
This salad is best served fresh while the ingredients are at their peak texture and flavor.
🔥 Tips for Salad Success
- Toast the nuts for extra depth of flavor: just 5–7 minutes in a dry skillet makes all the difference.
- Use ripe mangoes that yield slightly to pressure—avoid fibrous or underripe ones.
- Chill the ingredients before assembling for a crisp, refreshing bite.
- Dress just before serving to prevent wilting.
🍽️ Serving Suggestions & Pairings
This salad pairs perfectly with:
- Grilled chicken or shrimp
- A side of Sheet Pan Quesadillas
- Summer-friendly Blueberry Lemonade
- Light wraps or Tangy Chicken Salad
Want dessert? Pair it with Caramel Apple Nachos or Edible Cookie Dough for a fun, feel-good finish.
🧊 Storage & Leftover Tips
- This salad is best fresh, but you can store leftovers for up to 1 day in the fridge.
- Store dressing separately if making in advance.
- Nuts and cheese should be added at the last minute for best texture.
More Fresh Recipes You’ll Love
- A Light, Tangy Chicken Salad
- This Blueberry Lemonade
- These Caramel Apple Nachos
- Sheet Pan Quesadillas
- This Edible Cookie Dough
Final Thoughts
This mango spinach salad is the kind of recipe you’ll crave again and again—fresh, colorful, and loaded with texture. Whether you’re hosting brunch, prepping a light lunch, or adding a side to your summer grill party, this one’s a keeper.
If you try it, I’d love to hear what you think! Drop a comment, tag us in your foodie photos, and don’t forget to follow for more delicious inspiration.
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