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Mango Spinach Salad with Pecans and Blueberries

Julia
This Spinach Mango Salad with blueberries, pecans, and feta is fresh, fruity, and ready in 20 minutes—perfect for a quick, healthy side or light meal!
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Servings 4 servings
Calories 298 kcal

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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!

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NUTRITION

Calories: 298kcalCarbohydrates: 23gProtein: 5gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 17mgSodium: 239mgPotassium: 330mgFiber: 4gSugar: 15gVitamin A: 2253IUVitamin C: 29mgCalcium: 133mgIron: 1mg

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