Print

Blueberry and Mango Spinach Salad with Basil Vinaigrette Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 76 reviews

This vibrant Blueberry and Mango Spinach Salad with Basil Vinaigrette is a fresh, colorful, and nutritious dish perfect for a quick lunch or light dinner. Combining sweet blueberries and mango with crisp spinach, crunchy pecans, and a zesty homemade basil vinaigrette, this salad delivers layers of flavor and texture in every bite.

Ingredients

Salad

  • 6 cups spinach (or your favorite greens, rinsed)
  • 1 cup blueberries (rinsed)
  • 1 mango (skinned, de-seeded, and chopped)
  • 1/2 large red onion
  • 6 inch cucumber
  • 1 cup chopped pecans

Basil Vinaigrette Dressing

  • 1 cup fresh loose basil leaves
  • 1 clove garlic (crushed)
  • 3 tbsp honey
  • 1/2 tsp ground pepper
  • 1/2 tsp coarse salt
  • 1/3 cup apple cider vinegar
  • 1/2 cup olive oil

Instructions

  1. Layer the salad base: Begin by spreading the 6 cups of spinach or your choice of greens evenly on a large serving dish or bowl to create the foundation for the salad.
  2. Prepare cucumber and onion: Using a spiralizer if available, spiralize the 6-inch cucumber and half a large red onion. If you don't have a spiralizer, thinly slice them instead. Distribute them evenly over the spinach layer.
  3. Add fruits and nuts: Sprinkle 1 cup of rinsed blueberries, the chopped mango, and 1 cup of chopped pecans over the layered greens and vegetables. This adds sweetness and crunch to the salad.
  4. Make the basil vinaigrette: In a blender or food processor, combine 1 cup fresh basil leaves, 1 crushed garlic clove, 3 tablespoons honey, 1/2 teaspoon ground pepper, 1/2 teaspoon coarse salt, 1/3 cup apple cider vinegar, and 1/2 cup olive oil. Pulse until the dressing is smooth and emulsified.
  5. Toss and serve: Pour the prepared dressing over the salad and gently toss to coat all ingredients evenly. Serve immediately for the best fresh flavor. Any leftover dressing can be stored in the refrigerator for up to two weeks.

Notes

  • If you don’t have a spiralizer, thinly slice the cucumber and onion.
  • Feel free to substitute pecans with walnuts or almonds for different nutty flavors.
  • The salad can be made a few hours ahead but dress just before serving to keep it fresh.
  • The honey in the dressing can be replaced with maple syrup for a vegan option.
  • Store any leftover dressing in an airtight container in the refrigerator and shake before using again.

Find it online: https://recipethrive.com/blueberry-and-mango-spinach-salad-with-basil-vinaigrette-recipe/