Description
Mango Blueberry Spinach Salad with Candied Walnuts
Ingredients
4 cups fresh spinach leaves
1 ripe mango, peeled and diced
1 cup fresh blueberries
1/2 cup candied walnuts
1/4 cup crumbled feta cheese
For the Dressing:
3 tbsp olive oil
1 tbsp honey
1 tbsp apple cider vinegar
1 tsp Dijon mustard
Salt and black pepper to taste
Directions
Prepare the dressing: In a small bowl, whisk together olive oil, honey, apple cider vinegar, Dijon mustard, salt, and pepper. Set aside.
Assemble the salad: Arrange spinach leaves on a large plate or bowl. Top with diced mango, blueberries, candied walnuts, and crumbled feta cheese.
Drizzle and toss: Pour the dressing over the salad and gently toss to combine.
Serve immediately: Garnish with extra walnuts or feta if desired and enjoy!
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4
Calories: 220 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect salad every time. First, ensure all produce is washed and dried. Pat the spinach leaves dry with a clean towel to prevent a soggy salad. For the mango, slice off both ends, stand it upright, and carefully slice the skin away. Cut the flesh away from the flat pit, then dice. To make the dressing, combine the olive oil, honey, apple cider vinegar, and Dijon mustard in a small jar with a lid. Seal and shake vigorously for 30 seconds until fully emulsified—this creates a smoother dressing than whisking. Season with salt and pepper to taste. In a large, wide bowl, layer the spinach first. Then, strategically add the mango, blueberries, candied walnuts, and feta cheese on top to create a visually appealing presentation before tossing.
Serving Suggestions
This vibrant salad is incredibly versatile. Serve it as a light, standalone lunch or as a stunning side dish. It pairs beautifully with grilled proteins like chicken, salmon, or shrimp for a complete meal. For a summer barbecue, it’s the perfect fresh counterpoint to rich, smoky meats. To make it a more substantial entrée, consider adding grilled halloumi cheese, quinoa, or shredded rotisserie chicken. Present it on a large platter for family-style dining or in individual bowls for a more formal setting.
How-to Summary
In summary, create this salad in three key stages: 1) Prepare the honey-mustard vinaigrette by shaking all dressing ingredients in a jar. 2) Assemble the base by placing dry spinach in a bowl and artfully topping with diced mango, blueberries, candied walnuts, and feta. 3) Finish by drizzling with dressing just before serving and tossing gently to combine all flavors without crushing the delicate ingredients.
Frequently Asked Questions
Can I make this salad ahead of time? You can prep components ahead, but assemble at the last minute. Store dressing, chopped fruits, and nuts separately. Combine and dress just before serving to prevent wilting.
What can I use instead of candied walnuts? Toasted pecans or almonds work well. For a less sweet option, use plain toasted walnuts. For a nut-free version, try roasted pumpkin seeds (pepitas).
How do I store leftovers? Leftovers will become soggy, but if necessary, store them in an airtight container in the fridge for up to a day. The spinach will wilt significantly.
Is there a substitute for feta cheese? Yes. Goat cheese crumbles offer a similar tangy profile. For a dairy-free version, omit the cheese or use a vegan feta alternative.
Can I use a different green? Absolutely. Arugula adds a peppery kick, while mixed spring greens or romaine lettuce are excellent alternatives to spinach.
Common Mistakes to Avoid
Avoid these pitfalls for the best results. First, do not dress the salad in advance, as the acid in the dressing will quickly wilt the spinach. Second, ensure your spinach is thoroughly dried after washing; excess water will dilute the dressing. Third, do not over-toss the salad once assembled, as this can bruise the berries and mango. Gently fold the ingredients together. Finally, taste your dressing before adding it; the sweetness of mangoes varies, so you may need to adjust honey or vinegar for the perfect sweet-tart balance.
Conclusion
This Mango Blueberry Spinach Salad is a celebration of fresh, vibrant flavors and textures. It masterfully combines sweet fruit, crunchy nuts, creamy cheese, and a tangy dressing for a dish that is as nutritious as it is delicious. Perfect for a quick weeknight meal or an impressive side for guests, its simplicity is its greatest strength. By following the steps and tips provided, you can effortlessly create a restaurant-quality salad that brings a taste of summer to any table. Enjoy the burst of flavor in every bite!