Spinach mango salad with homemade dijon vinaigrette is a delicious, filling and fresh salad when you want a light vegetarian meal. Here’s how to make it.

Pin this now to find it later

Pin It

Mango is truly one of my favorite things to eat. Some of my other favorites (that you may want to try) are homemade dried mango (a great snack), baked cod with mango salsa (for a light, healthy meal) and

(for a meal replacement or quick breakfast).

How to Make Spinach Mango Salad

  1. Make the Salad Dressing. Whisk olive oil, Dijon mustard, honey, lemon juice, salt, and pepper until smooth.
    Mango SaladMango Salad
  2. Put it Together. Combine spinach, mango, blueberries, walnuts, and feta in a large bowl.
    Mango SaladMango SaladMango Salad
  3. Toss the Salad. Drizzle with dressing, toss gently, and enjoy :)
Mango Salad

(You may also like: Strawberry Spinach Salad, Maple Mustard Spinach Salad Dressing)

Make-Ahead and Storage Instructions

To Make-Ahead: Whisk the salad dressing up to 2 days in advance and keep refrigerated. Chop fruit and veggies a few hours ahead, but store separately. Assemble just before serving.

To Store: Keep leftover salad in an airtight container in the fridge for up to 1 day. Store dressing separately to keep the greens crisp.

Mango Salad

More Good Salad Recipes

Spinach Mango Salad

Spinach mango salad with homemade dijon vinaigrette is a delicious, filling and fresh salad when you want a light vegetarian meal. Here's how to make it.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients 

For the dressing:

  • ¼ cup extra virgin olive oil
  • 2 tbsp Dijon mustard
  • 2 tbsp honey divided
  • 2 tbsp freshly squeezed lemon juice
  • salt and black pepper to taste

For the salad:

  • 6 oz fresh baby spinach
  • 1 large mango cored, peeled, and diced
  • 1 cup blueberries
  • ½ cup walnuts
  • cup feta cheese crumbled

Instructions 

  • In a small bowl, whisk together olive oil, Dijon mustard, honey, lemon juice, salt, and black pepper until smooth and well combined.
  • In a large salad bowl, combine baby spinach, diced mango, blueberries, walnuts, and crumbled Feta cheese.
  • Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.
  • Serve immediately and enjoy the fresh flavors!

Nutrition

Calories: 348kcalCarbohydrates: 27gProtein: 6gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 12gCholesterol: 11mgSodium: 261mgPotassium: 450mgFiber: 4gSugar: 20gVitamin A: 4629IUVitamin C: 38mgCalcium: 132mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment and review below!

Emma Kelly

Hey, i’m Emma (and this is my cat ‘Chonk’😂). I am the author of the Refrigerator Cookbook and love gardening, pickling (of course), baking (mostly desserts and bread), and cooking (of all kinds). Thanks for stopping by! Make sure to follow me on Pinterest for more easy, seasonal recipes, and learn more about me here (as well as take a peek inside my kitchen!).

This post may contain affiliate links (I love sharing my favorite ingredients and cooking equipment with you all!)

You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating