This fresh spinach mango salad comes together in just 20 minutes and is loaded with sweet mango, blueberries, toasted pecans, and creamy feta—all tossed in a tangy balsamic vinaigrette. It’s fruity, crunchy, and perfect for spring or summer.
Mango Spinach Salad
I make this one on repeat when I want something light, healthy, and anything but boring. Try it with salmon, shrimp or top the salad with lemon chicken bites or these skewers. Yum!
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Ingredients
- Baby spinach – My go-to leafy green for salads. It’s tender, mild in flavor, and works beautifully with fruit.
- Fresh blueberries – I love the pop of sweetness and juicy texture. They also add a burst of antioxidants!
- Toasted pecans – Toasting them makes such a difference. It brings out a deep, buttery crunch that pairs so well with the creamy cheese.
- Mango – Make sure it’s ripe—soft, fragrant, and naturally sweet. It adds that perfect tropical vibe.
- Honey – Just a little to balance the acidity of the vinegar and lemon. You can totally use maple syrup instead.
- Feta or goat cheese – I switch between the two depending on what I have. Both are creamy, salty, and add a nice tang to balance the fruit.
- Iceberg lettuce (or similar) – A little extra crunch never hurts! I like mixing it with spinach to make the salad feel a bit heartier.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Mango Spinach Salad
- Make the dressing: In a small bowl or jar, combine olive oil, balsamic vinegar, lemon juice, garlic powder, honey, salt, and pepper. Whisk or shake well.
- Assemble the salad: Add baby spinach, chopped iceberg lettuce, mango cubes, blueberries, and toasted pecans to a large bowl or serving platter.
- Add cheese + toss: Crumble feta or goat cheese over the salad. Drizzle with dressing and toss gently to combine.
- Serve: Serve immediately and enjoy!
Tips
- Use ripe fruit – Mango should be soft and fragrant for the best sweetness.
- Toast the pecans – It takes just a few minutes in a dry skillet and adds so much flavor.
- Swap the greens – Try arugula, baby kale, or spring mix if you don’t have spinach.
- Switch the cheese – Goat cheese and feta both work. Or leave it out for dairy-free.
- Make it vegan – Use maple syrup instead of honey and skip the cheese or use a dairy-free version.
- Add protein – Toss in cooked quinoa, grilled chicken, shrimp, or tofu.
- Make it a meal – Bulk it up with cooked grains like farro or couscous.
- Don't overdress – Add the dressing a little at a time so the leaves don’t get soggy.
- Make ahead friendly – Prep the dressing and toppings in advance but wait to toss.
- Add herbs – A little fresh mint or basil can take it to the next level!
What To Serve With Spinach Mango Salad
I love pairing this fresh salad with a simple protein. Here are a few favorites:
- Hard-boiled eggs – For extra protein and texture
- Grilled salmon or baked cod
- Lemon baked chicken – Pairs perfectly with fruity flavors
- Crispy tofu – Great for a plant-based dinner
- Shrimp skewers – Light and quick-cooking
- Seared scallops – Fancy but easy
Freezing And Storing Instructions
- To Store. If the salad is already dressed, store in an airtight container and eat within 1–2 days.
To Make Ahead. Prep the greens, fruit, nuts, and cheese separately. Store the dressing in a sealed jar in the fridge. Toss just before serving.
More Fresh Salad Recipes
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Recipe Card
Mango Spinach Salad with Pecans and Blueberries
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INGREDIENTS
Salad:
- 2 cups baby spinach
- 1 cups fresh blueberries
- ½ cup toasted pecans
- 1 ripe large mango, cubed
- ½ cup feta or goat cheese, crumbled
- 2 cups iceberg lettuce, or similar, roughly chopped
- salt + pepper, to taste
Balsamic Vinaigrette:
- 3 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon lemon juice, freshly squeezed
- ½ teaspoon garlic powder
- 1 teaspoon honey
- salt + pepper, to taste
INSTRUCTIONS
- Make the dressing: In a small bowl or jar, combine olive oil, balsamic vinegar, lemon juice, garlic powder, honey, salt, and pepper. Whisk or shake well.salt + pepper, 3 tablespoon olive oil, 2 tablespoon balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey, ½ teaspoon garlic powder
- Assemble the salad: Add baby spinach, chopped iceberg lettuce, mango cubes, blueberries, and toasted pecans to a large bowl or serving platter.2 cups baby spinach, 1 cups fresh blueberries, 1 ripe large mango, 2 cups iceberg lettuce, ½ cup toasted pecans
- Add cheese + toss: Crumble feta or goat cheese over the salad. Drizzle with dressing and toss gently to combine. Taste for salt and pepper.½ cup feta or goat cheese, salt + pepper
- Serve: Serve immediately and enjoy!
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Fresh is best here. Frozen fruit will release too much moisture and make the salad soggy.
You can use red wine vinegar or apple cider vinegar, but it will slightly change the flavor.
Yes—just keep the dressing separate and add it right before serving.
Absolutely! Avocado adds creaminess and healthy fats.
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