Description
A refreshing summer salad packed with baby spinach, ripe mango, blueberries, feta, and crunchy walnuts, tossed in a honey-lemon vinaigrette.
Ingredients
Scale
- 4 cups fresh baby spinach
- 1 ripe mango, diced
- 1/2 cup fresh blueberries
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted chopped walnuts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Wash and dry spinach thoroughly.
- Dice the mango, rinse blueberries, and toast chopped walnuts in a dry pan until golden.
- In a small jar or bowl, whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
- In a large bowl, combine spinach, mango, blueberries, feta, and walnuts.
- Drizzle the dressing just before serving and toss gently to coat.
- Chill for 10–15 minutes before serving for best flavor.
Notes
- You can substitute feta with goat cheese or blue cheese.
- Add avocado, grilled chicken, or shrimp for a fuller meal.
- Use maple syrup instead of honey for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for toasting nuts)
- Category: Salads
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 10g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: mango spinach salad, summer salad, fruit and spinach salad, honey lemon vinaigrette, healthy salad recipes