If you’re looking for a salad that bursts with vibrant colors, fresh flavors, and a delightful balance of textures, the Mango Spinach Salad Recipe is your new best friend. This salad brings together tender baby spinach and the sweet juiciness of ripe mango with crunchy toasted almonds and tangy feta cheese, all tied together with a luscious honey-Dijon dressing. It’s incredibly simple to make yet feels special enough to serve for any occasion, whether you’re whipping up a quick lunch or adding a refreshing side to a dinner party. Trust me, once you try this Mango Spinach Salad Recipe, it will become a staple in your recipe rotation.
Ingredients You’ll Need
The magic of this Mango Spinach Salad Recipe lies in its simplicity. Each ingredient is carefully chosen to contribute a unique aspect—whether it’s a burst of sweetness, a pop of crunch, or a creamy tang that pulls everything together into a harmonious bite.
- 5 cups fresh baby spinach: The tender leaves provide a mild, slightly earthy base that pairs beautifully with sweet and tangy notes.
- 1 ripe mango (peeled, pitted, and sliced): Adds juicy sweetness and a splash of sunshine color to the salad.
- 1/2 small red onion (thinly sliced): Brings a gentle sharpness and vibrant purple hue, enhancing both flavor and appearance.
- 1/4 cup sliced almonds (toasted): For that irresistible crunch and a subtly nutty flavor twist.
- 1/4 cup crumbled feta cheese: Creamy and salty, it balances the sweet mango with its distinctive tang.
- 2 tablespoons olive oil: Provides a smooth, rich base for the dressing without overpowering the other ingredients.
- 1 tablespoon honey: Brings a natural sweetness to the dressing, perfectly complementing the mango.
- 1 tablespoon apple cider vinegar: Adds a bright acidity that elevates the salad’s overall freshness.
- 1 teaspoon Dijon mustard: Offers a gentle kick and emulsifies the dressing for a silky consistency.
- Salt and black pepper to taste: Essential seasonings that highlight and balance all the flavors.
How to Make Mango Spinach Salad Recipe
Step 1: Prepare and Combine the Fresh Ingredients
Start by washing and drying the baby spinach thoroughly—moisture can dilute the dressing and make the salad soggy. Peel and slice the ripe mango into bite-sized pieces so that its sweetness is evenly distributed throughout the salad. Add thinly sliced red onion, toasted almonds, and crumbled feta cheese to the bowl, creating an inviting medley of flavors and textures just waiting to be dressed.
Step 2: Whisk Together the Perfect Dressing
In a small bowl or jar, mix olive oil, honey, apple cider vinegar, Dijon mustard, salt, and freshly ground black pepper until the dressing is smooth and emulsified. This dressing is the heart of the Mango Spinach Salad Recipe, bringing a sweet, tangy, and slightly spicy essence that beautifully coats each bite.
Step 3: Bring It All Together
Drizzle the dressing over the assembled salad ingredients just before serving. Toss gently but thoroughly to ensure every leaf and mango slice is lightly kissed by the dressing, allowing those flavors to mingle without bruising the delicate spinach or overpowering the tender mango slices.
How to Serve Mango Spinach Salad Recipe
Garnishes
Sprinkle a few extra toasted almonds or a little more crumbled feta cheese on top to make the salad look irresistible and add a finishing touch of texture and flavor. Fresh herbs like chopped mint or basil can also brighten the dish and add an aromatic twist if you’re feeling adventurous.
Side Dishes
This Mango Spinach Salad pairs wonderfully with grilled chicken, shrimp, or even a light quinoa dish, transforming it into a delightful main course. Alternatively, serve it alongside grilled fish or a simple pasta to complement the sweet and tangy flavors without overwhelming your palate.
Creative Ways to Present
Try serving the salad in individual mason jars for a charming picnic presentation. Alternatively, layering the salad ingredients in a clear bowl showcases the vibrant colors and textures, making it almost too beautiful to eat. Even placing the salad atop a bed of quinoa or couscous can add an extra dimension for a heartier meal.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which might be rare!), store the salad without dressing in an airtight container in the refrigerator. Keep the dressing separate and only toss it with the salad right before serving to maintain maximum freshness and prevent sogginess.
Freezing
This salad is best enjoyed fresh. Freezing is not recommended because the spinach will wilt and the mango texture will change once thawed, impacting the lovely fresh bite the Mango Spinach Salad Recipe is known for.
Reheating
Reheating isn’t suitable for this salad. It’s a raw, fresh dish designed to be eaten cold or at room temperature so the flavors remain crisp, bright, and vibrant. Instead, enjoy it as a cool, refreshing reprieve on warm days.
FAQs
Can I use baby kale instead of baby spinach?
Absolutely! Baby kale offers a slightly heartier texture and a bit more bite, which can add an interesting variation to your Mango Spinach Salad Recipe while still maintaining that fresh green base.
What can I substitute for feta cheese if I’m vegan?
For a vegan twist, try using crumbled tofu marinated in lemon juice and salt or a store-bought vegan cheese to achieve that creamy, tangy element.
Is this salad gluten-free?
Yes! All the ingredients in this Mango Spinach Salad Recipe are naturally gluten-free, making it a perfect option for those avoiding gluten.
Can I make the dressing ahead of time?
Yes, you can whisk the dressing together a day ahead and store it in the refrigerator. Just give it a quick shake or stir before drizzling it over the salad to recombine the ingredients.
Any tips for selecting a mango?
Choose a mango that gives slightly to gentle pressure and emits a sweet fragrance at its stem end. Avoid ones that are too firm or have bruises for the best flavor and juiciness in your Mango Spinach Salad Recipe.
Final Thoughts
I can’t recommend the Mango Spinach Salad Recipe enough for anyone wanting a fresh, flavorful, and colorful salad that’s as wholesome as it is delicious. It’s quick to throw together, deeply satisfying, and just perfect for brightening up your meals any day of the week. Give it a try—you might just find your new favorite salad!
Print
Mango Spinach Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant Mango Spinach Salad combining fresh baby spinach, sweet ripe mango, and crunchy toasted almonds, all tossed in a tangy honey-Dijon dressing. Perfect as a light side or easily elevated to a main dish with added protein.
Ingredients
Salad
- 5 cups fresh baby spinach
- 1 ripe mango, peeled, pitted, and sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup sliced almonds, toasted
- 1/4 cup crumbled feta cheese
Dressing
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Combine salad ingredients. In a large bowl, add the fresh baby spinach, sliced mango, thinly sliced red onion, toasted almonds, and crumbled feta cheese. Mix gently to combine all the fresh ingredients evenly.
- Prepare the dressing. In a small bowl or jar, whisk together the olive oil, honey, apple cider vinegar, Dijon mustard, salt, and black pepper until the dressing is smooth and well combined.
- Toss the salad. Drizzle the prepared dressing over the salad just before serving. Toss gently to coat all ingredients with the dressing evenly, ensuring each bite is flavorful.
- Serve immediately. This salad is best enjoyed fresh. Serve right away to maintain the crispness of the spinach and the bright flavors of the mango and dressing.
Notes
- Add grilled chicken or shrimp to make this a hearty main dish.
- Swap toasted almonds with chopped pecans or walnuts for a different nutty flavor.
- Use champagne vinegar or fresh lime juice in the dressing for a unique citrus twist.
