Let me introduce you to a salad that instantly makes any table look like a celebration: the Mango, Blueberry, and Spinach Salad. This vibrant medley of juicy ripe mangoes, plump blueberries, and crisp baby spinach is more than just a feast for the eyes—it’s an irresistible symphony of flavors and textures that will brighten your lunch, impress your guests, or simply jazz up your weekday dinner routine. With creamy feta, toasted nuts, and a honey-laced vinaigrette tying it all together, this is a dish that tastes like sheer sunshine on a plate!

Mango, Blueberry, and Spinach Salad Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how few ingredients it takes to create such a whirlwind of flavor and color. Every component in this Mango, Blueberry, and Spinach Salad has a job to do: from the sweetness of the fruit to the crunch of nuts, each one plays off the others, creating a perfect balance of savory, sweet, crunchy, and tangy.

Baby Spinach: Tender, vibrant, and packed with nutrients, this forms the crisp, leafy base of your salad.
Ripe Mango: Peel and dice for juicy bursts of tropical sweetness in every bite.
Fresh Blueberries: These berries bring a pop of color, a hint of tartness, and antioxidant power.
Red Onion: Thin slices offer a subtle sharpness that balances out the sweeter notes.
Feta Cheese: Crumbled feta adds a creamy, salty bite that pairs beautifully with fruit.
Toasted Pecans or Almonds: Chop and toast these nuts for irresistible crunch and toasty depth—pecans for sweetness, almonds for a more robust flavor.
Salt and Black Pepper: A final sprinkle sharpens all the flavors and ties everything together.

Olive Oil: The heart of our dressing, offering richness and a subtle peppery finish.
Honey: Just a touch sweetens and balances the acidity.
Apple Cider Vinegar or Lemon Juice: Adds refreshing tang to make everything sing.
Dijon Mustard: Gives body and a gentle kick to your vinaigrette.
Pinch of Salt and Pepper: The essential seasoning to round off your dressing.

How to Make Mango, Blueberry, and Spinach Salad

Step 1: Prep the Goodies

Start by gathering and prepping your main ingredients. Wash and thoroughly dry the baby spinach, dice the mango into bite-sized pieces, and give those blueberries a gentle rinse. Thinly slice the red onion, crumble your feta, and roughly chop your toasted pecans or almonds. Laying everything out makes assembly a breeze and keeps your Mango, Blueberry, and Spinach Salad looking beautifully organized.

Step 2: Layer the Salad

Grab a spacious salad bowl and begin the magic: toss in the spinach first for a fluffy bed, then pile on the mango, blueberries, red onion, feta, and nuts. You’ll want to layer them gently to showcase all the pretty colors—and prevent anything from getting squished. This is also the perfect moment to add a light sprinkle of salt and freshly cracked pepper.

Step 3: Whisk Up the Dressing

In a small jar or bowl, it’s time to shake or whisk together the olive oil, honey, apple cider vinegar (or lemon juice), Dijon mustard, and a dash each of salt and pepper. Keep whisking until the dressing looks silky and completely blended—this ensures every leaf gets a lovely, balanced coating in your Mango, Blueberry, and Spinach Salad.

Step 4: Dress and Toss

When you’re ready to serve, drizzle the entire bowl with your homemade vinaigrette. Use salad tongs or clean hands to toss everything together very gently, just until the dressing evenly coats the spinach and fruit. Make sure not to over-mix—this helps keep all ingredients plump, colorful, and intact.

How to Serve Mango, Blueberry, and Spinach Salad

Garnishes

For a final flourish, scatter on a few extra whole blueberries, a sprinkle of feta, and a handful of toasted nuts just before serving. A twist of black pepper or a few ribbons of basil add a dash of color and that little chef’s touch which always delights your guests.

Side Dishes

This Mango, Blueberry, and Spinach Salad is outstanding alongside grilled chicken, pan-seared shrimp, or simple roasted salmon if you want to add some protein. It also pairs wonderfully with a hearty soup or a crusty piece of sourdough, making it a versatile centerpiece for any meal.

Creative Ways to Present

Why not layer the salad into wide jars for an Instagram-worthy picnic, or plate it on a wide serving platter for dramatic effect at a brunch? For appetizers, spoon the salad into endive leaves—or serve in avocado halves for a playful, tropical twist. The possibilities to showcase Mango, Blueberry, and Spinach Salad are endless!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (this is rare, trust me!), pop them into an airtight container and store in the fridge. Because of the fruit and spinach, plan to enjoy within a day for peak freshness and texture. If possible, keep the dressing separate until you’re ready to serve.

Freezing

Unfortunately, this isn’t a freezer-friendly salad—both spinach and fruit lose their lovely texture after freezing and thawing. But the good news is the vinaigrette keeps perfectly in the fridge for up to a week, so you can whip up a fresh batch of Mango, Blueberry, and Spinach Salad any time you crave it.

Reheating

No reheating required! In fact, this salad is best enjoyed straight from the refrigerator or at room temperature. If stored with dressing, give everything a gentle toss before serving to freshen it up.

FAQs

Can I substitute other fruits in this Mango, Blueberry, and Spinach Salad?

Absolutely! Sliced strawberries, peaches, or even pomegranate seeds work beautifully if you want to mix things up, but the combination of mango and blueberries really brings out something extra special.

How do I select the best mango for this salad?

Pick a mango that gives slightly when pressed and smells fragrant at the stem end. Overripe mangoes can get too mushy, while underripe ones won’t deliver the burst of sweetness that makes Mango, Blueberry, and Spinach Salad shine.

What type Salad, Side Dish

Creamy, block feta in brine crumbles easily by hand and has a wonderful balance of saltiness and creaminess. Pre-crumbled feta works fine too for convenience, just be sure it’s fresh!

Can I make Mango, Blueberry, and Spinach Salad ahead for parties?

Yes! Simply prepare all ingredients and store them separately. Toss the spinach with fruit, feta, and nuts right before serving, and drizzle on the dressing at the very last second to keep everything crisp and vibrant.

What can I add for extra protein?

Top the salad with grilled chicken, seared shrimp, or cooked quinoa for a complete, balanced meal. These additions soak up the vinaigrette and compliment the Mango, Blueberry, and Spinach Salad beautifully.

Final Thoughts

If you’re craving a dish that’s as stunning to look at as it is satisfying to eat, it’s time to give Mango, Blueberry, and Spinach Salad a spot in your kitchen lineup. Every bite bursts with freshness and joyous flavors—so don’t be surprised if it becomes your new favorite way to celebrate salad season!

Mango, Blueberry, and Spinach Salad Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 10 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This vibrant Mango, Blueberry, and Spinach Salad is a refreshing mix of sweet and savory flavors. Juicy mango, plump blueberries, and crunchy nuts combine with fresh spinach and tangy feta, all tossed in a simple honey Dijon dressing.

Ingredients

Scale

Baby Spinach Salad:

4 cups baby spinach

Mango, Blueberry, and Spinach Salad:

1 ripe mango (peeled and diced)
1 cup fresh blueberries
¼ cup thinly sliced red onion
¼ cup crumbled feta cheese
¼ cup toasted pecans or almonds (chopped)
Salt and black pepper to taste

Dressing:

3 tablespoons olive oil
1 tablespoon honey
1 tablespoon apple cider vinegar (or lemon juice)
1 teaspoon Dijon mustard
Pinch of salt and pepper

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Instructions

Baby Spinach Salad: In a large salad bowl, combine the spinach, mango, blueberries, red onion, feta, and toasted nuts.
Dressing: In a small jar or bowl, whisk together the olive oil, honey, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper until emulsified.
Drizzle the dressing over the salad just before serving and toss gently to combine. Season with additional salt and pepper to taste.