Description
A refreshing and vibrant salad featuring baby spinach, sweet mango, juicy blueberries, and tangy feta cheese, toasted nuts, and a honey-balsamic dressing. Perfect as a light appetizer or a healthy side dish, this no-cook, vegetarian, and gluten-free salad balances fruity sweetness with savory notes for a delightful summer meal.
Ingredients
Scale
Salad
- 6 cups baby spinach
- 1 ripe mango, peeled, pitted, and diced
- 1 cup fresh blueberries
- ¼ cup sliced red onion
- ¼ cup crumbled feta cheese
- ¼ cup chopped pecans or walnuts, toasted
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large salad bowl, add baby spinach, diced mango, blueberries, sliced red onion, crumbled feta cheese, and toasted pecans or walnuts. Gently toss the ingredients to distribute them evenly.
- Prepare the Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until the dressing is smooth and well blended.
- Dress the Salad: Just before serving, drizzle the prepared dressing over the salad. Toss gently to coat all ingredients evenly with the dressing.
- Serve Immediately: Serve the salad fresh to enjoy the crisp textures and vibrant flavors at their best.
Notes
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Add grilled chicken or quinoa to make the salad a more filling main dish.
- Swap balsamic vinegar with lemon juice for a brighter, tangier flavor.
