If you’re searching for the ultimate summer salad, Mango Salad with Spinach and Blueberries is about to earn a cherished spot in your kitchen lineup. This irresistible dish bursts with color and fresh flavors, thanks to juicy mango, plump blueberries, leafy baby spinach, crunchy walnuts, and creamy feta cheese—all tucked together under a zesty Lemon Honey Mustard Dressing you’ll want to drizzle on everything. It’s quick enough for a busy weeknight yet showy enough for guests, balancing sweet, tangy, savory, and crunchy in a bowl that dazzles at potlucks, picnics, or a sunny dinner table.

Ingredients You’ll Need

Mango Salad with Spinach and Blueberries Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Mango Salad with Spinach and Blueberries lies in its simplicity—each ingredient is handpicked to create a dance of flavors, textures, and colors. Don’t skip or substitute without thought; each element plays a starring role in making this salad both stunning and delicious.

Extra virgin olive oil: The base for our dressing, its smooth richness brings all the flavors together.
Dijon mustard: Adds that unmistakable tang and depth to the dressing.
Honey: Sweetens the mix and balances the lemon and mustard with floral notes.
Fresh lemon juice: Lifts and brightens the whole salad—add more for extra zing.
Freshly ground black pepper: For gentle heat and a finishing touch of aroma and taste.
Fresh baby spinach: The lush, green bed that delivers vitamins, crunch, and gorgeous color.
Large mango: The showstopper—ripe, sweet, and juicy, it brings sunshine in every bite.
Blueberries: Little bursts of tart sweetness that pop against the other flavors.
Walnuts: A welcome crunch, especially when tossed with honey for caramelized satisfaction.
Feta cheese: Creamy, salty crumbles that contrast beautifully with fruit and greens.

How to Make Mango Salad with Spinach and Blueberries

Step 1: Whisk Together the Dressing

Start by making your dressing. In a mason jar or small bowl, combine the extra virgin olive oil, Dijon mustard, half of your honey, and lemon juice. Whisk these together with a fork until well blended and creamy, or pop the lid on and shake it up for a fun, hands-off approach. Taste as you go; a little extra lemon can take the tanginess to the next level!

Step 2: Sweeten and Toast the Walnuts

Toss your walnuts in the remaining honey in a small bowl, ensuring each piece is nicely coated. This transforms plain walnuts into little nuggets of sweetness that perfectly complement the fruit. No need to roast, but you can lightly toast them in a dry skillet for added aroma if you have an extra minute.

Step 3: Prepare Mango, Blueberries, and Spinach

Dice the mango into bite-sized cubes so each forkful delivers plenty of fruitiness. Ensure your spinach and blueberries are thoroughly washed and dried—nobody likes a soggy salad! Prep everything ahead of assembly for effortless layering.

Step 4: Assemble the Salad

For a show-stopping presentation, arrange the salad in individual bowls: start with a bed of baby spinach, then scatter mango cubes and blueberries over the top. Sprinkle on the honey walnuts and finish with a generous crumble of feta cheese. It’s as beautiful as it is delicious!

Step 5: Dress and Serve

Just before serving, drizzle the dressing over each bowl, finishing with a few grinds of black pepper. If you prefer the easy route, combine everything in a large bowl, pour over the dressing, and toss well for a more rustic, family-style feel. Either way, your Mango Salad with Spinach and Blueberries will look and taste spectacular.

How to Serve Mango Salad with Spinach and Blueberries

Garnishes

A few finishing touches can take Mango Salad with Spinach and Blueberries from great to grand. Try adding a mint or basil leaf on top for a burst of color and fragrance. You can also swirl a touch of extra honey or sprinkle additional feta for drama and extra flavor. Fresh lemon zest is another subtle but beautiful garnish.

Side Dishes

This vibrant salad pairs well with simple grilled chicken, salmon, or shrimp for a heartier meal. If you’re going vegetarian, try serving with a crusty baguette or herby quinoa on the side. The sweet-and-savory flavors also sit happily next to Mediterranean-style spreads like hummus or baba ganoush.

Creative Ways to Present

For a show-stopping party dish, serve the Mango Salad with Spinach and Blueberries in a clear glass trifle bowl to show off all the layers. Or, pile it high on a platter and let everyone help themselves. You can even layer it in individual mason jars for a portable, picnic-ready salad that travels beautifully!

Make Ahead and Storage

Storing Leftovers

If you have any leftover Mango Salad with Spinach and Blueberries, transfer it to an airtight container and refrigerate. The spinach may wilt if left for too long, so enjoy within a day for the freshest experience. Store the dressing separately if possible to keep everything crisp.

Freezing

Freezing is not recommended for this salad, as fresh produce like spinach, mango, and blueberries lose their texture and flavor when thawed. Enjoy Mango Salad with Spinach and Blueberries fresh for the perfect combination of crunch and juiciness.

Reheating

No reheating necessary! This dish is meant to be served cold or at room temperature. If you’ve made components ahead, simply toss everything together just before serving for peak freshness.

FAQs

Can I make Mango Salad with Spinach and Blueberries ahead of time?

Absolutely! You can prepare all the ingredients and keep them separate in the fridge for up to one day. Just assemble and dress the salad right before you plan to serve so it stays crisp and vibrant.

What can I use instead of walnuts?

Pecans, almonds, or even pumpkin seeds work beautifully in Mango Salad with Spinach and Blueberries. Toast and sweeten them with honey as you would with walnuts for the best result.

Is it possible to make this salad dairy-free?

Of course! Just leave out the feta cheese or use a plant-based feta alternative. The salad stays just as colorful and full of exciting flavors.

Can I use frozen mango or blueberries?

For the brightest flavor and texture, use fresh fruit if you can. If using frozen, let them thaw and pat dry to remove excess moisture. Keep in mind that the salad may become softer and juicier.

What protein can I add to make this salad a full meal?

Grilled chicken, shrimp, or salmon complement Mango Salad with Spinach and Blueberries wonderfully. For a vegetarian boost, try chickpeas, grilled tofu, or even cooked quinoa tossed right in.

Final Thoughts

Mango Salad with Spinach and Blueberries is pure sunshine in a bowl—colorful, quick, and endlessly satisfying. There’s every reason to make it your go-to for summer gatherings or any meal that needs a fresh, joyful lift. Give it a try, and I guarantee your taste buds (and your friends) will be delighted!