Mango Blueberry Spinach Salad with Walnuts and Feta Cheese
This mango blueberry spinach salad is light, fruity, and full of texture—tossed with feta, walnuts, and a zesty lemon-honey vinaigrette for the perfect summer side.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 side servings, or 2–3 main dish servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
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
Instructions
In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
Spread baby spinach on a serving platter or bowl.
Top with mango, blueberries, red onion (if using), and walnuts.
Sprinkle crumbled feta over the salad.
Drizzle with dressing just before serving and toss gently to combine.
Serve immediately for best flavor and texture.
Notes
Add grilled chicken, shrimp, or chickpeas for a protein boost.
Swap walnuts for pecans, pistachios, or almonds.
Try goat cheese or blue cheese in place of feta.
Replace mango with peaches or strawberries depending on the season.
Add quinoa or farro to turn it into a grain salad.
