By Bring Mango Spinach Salad to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Mango Spinach Salad captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Mango Spinach Salad becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
Salad Dressing:
1/4 cup extra virgin olive oil
2 tablespoons Dijon mustard
3 tablespoons honey, divided
Juice of 1 medium lemon, more to taste
Freshly ground black pepper, to taste
Salad:
6 oz fresh baby spinach
1 large mango, cored, peeled, and diced
1 cup blueberries
1/2 cup walnuts
1/3 cup feta cheese, crumbled
PREPARATION STEPS
Make salad dressing:
In a mason jar, combine olive oil, mustard, lemon juice, and half the amount of honey. Whisk well or shake vigorously until emulsified. Adjust lemon juice to taste.
Assembly:
In a small bowl, toss walnuts with the remaining honey.
Arrange baby spinach in individual bowls. Top with mango, blueberries, honey walnuts, and feta cheese.
Drizzle with prepared dressing and season with freshly ground black pepper.
Prep Time: 15 minutes | Total Time: 15 minutes | Kcal: 247 kcal | Servings: 6
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
