Mango Blueberry Spinach Salad with Walnuts and Feta Cheese

Why You’ll Love This Recipe

I love how this salad brings together a variety of textures and flavors in a harmonious way: tender baby spinach, juicy mango, and juicy blueberries are brightened by creamy feta and toasted walnuts. The simple citrus-honey dressing ties it all together beautifully. It’s quick to assemble, visually stunning, and packed with vitamins and satisfaction.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6 cups baby spinach, washed and dried

• 1 ripe mango, peeled and diced

• 1 cup fresh blueberries

• ½ cup crumbled feta cheese

• ½ cup walnut halves or pieces

• 1 small red onion, thinly sliced (optional)

For the dressing:

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 tablespoon honey or maple syrup

• ½ teaspoon Dijon mustard

• Salt and freshly ground black pepper, to taste

Directions

1. In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.

2. On a large platter or in a salad bowl, spread the baby spinach evenly.

3. Arrange the diced mango, blueberries, red onion (if using), and walnuts over the spinach.

4. Sprinkle crumbled feta cheese on top.

5. Drizzle the dressing over the salad just before serving, and toss gently to coat everything evenly.

6. Serve immediately for optimal freshness and texture.

Servings and timing

• Servings: 4 as a side salad, 2–3 as a main dish

• Prep time: ~15 minutes

• Total time: ~15 minutes

Variations

• Protein boost: I sometimes add grilled chicken, shrimp, or chickpeas to make it more filling.

• Nut swap: Pecans, almonds, or pistachios work nicely if you prefer them over walnuts.

• Cheese alternative: Goat cheese or blue cheese adds a different tang and creaminess.

• Fruit twist: I’ve substituted mango with peaches or strawberries, and blueberries with raspberries depending on the season.

Storage/reheating

This salad is best served fresh. If I need to prepare ahead, I:

• Store the spinach, fruit, and nuts separately in airtight containers in the fridge for up to 2 days.

• Keep the dressing in a small jar in the fridge.

• Assemble and dress just before serving to preserve texture and flavor.

FAQs

Can I use frozen blueberries instead of fresh?

I recommend fresh for texture, but if frozen, I thaw and drain them well to avoid extra moisture.

How ripe should the mango be?

I look for a mango that’s slightly soft when gently pressed and fragrant—ripe enough to be sweet but still hold shape when diced.

Can I make the dressing ahead of time?

Yes, I make the dressing 1–2 days ahead and store it in the fridge. I shake it well before using.

What if I’m allergic to nuts?

No problem—I skip the walnuts and add pumpkin seeds or sunflower seeds for crunch instead.

Can I turn this into a grain bowl?

Definitely! I’ve served it over cooked quinoa, farro, or brown rice—it transforms it into a hearty grain salad.

Conclusion

This Mango Blueberry Spinach Salad with Walnuts and Feta Cheese is one of my go-to dishes for a refreshing and nutritious meal. It’s bursting with color, flavor, and healthy ingredients, making it a crowd-pleaser any time of year. When I want a salad that’s light, vibrant, and full of personality, this is the one I reach for.

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