Print

Mango and Blueberry Spinach Salad with Walnuts, Feta Cheese, and Lemon Honey Mustard Dressing

Print Recipe

A vibrant 15-minute summer salad featuring fresh baby spinach, diced mango, blueberries, honey-coated walnuts, and feta cheese, tossed in a light homemade lemon honey mustard dressing. Perfect for weeknight dinners, picnics, or potlucks.

Ingredients

Scale
  • 6 oz fresh baby spinach
  • 1 large mango, cored, peeled, and diced
  • 1 cup blueberries
  • ½ cup walnuts
  • ⅓ cup Feta cheese, crumbled
  • ¼ cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 3 tablespoons honey, divided
  • 1 medium lemon, juice freshly squeezed (or more to taste)
  • freshly ground black pepper, to taste

Instructions

  1. Prepare the dressing: In a small bowl, whisk together ¼ cup extra virgin olive oil, 2 tablespoons Dijon mustard, 1½ tablespoons honey, juice of 1 medium lemon, and black pepper to taste. Set aside.
  2. Prepare the honey walnuts: In a small bowl, combine ½ cup walnuts with the remaining 1½ tablespoons honey. Toss to coat well.
  3. Assemble the salad: Place 6 oz fresh baby spinach in individual bowls or a large serving bowl. Top with diced mango, 1 cup blueberries, honey walnuts, and ⅓ cup crumbled feta cheese. Drizzle with the dressing and season with additional black pepper if desired. Toss gently to combine.

Notes

Use ripe mangoes for the best flavor and texture. The dressing can be made ahead and stored in the fridge for up to a week. For individual servings, layer ingredients for a beautiful presentation.

Nutrition

Find it online: https://www.rapidrecipes.blog/mango-blueberry-spinach-salad-walnuts-feta/