Blueberry and Mango Spinach Salad with Basil Vinaigrette
A vibrant fruit-forward salad combining tender spinach, sweet blueberries, juicy mango, and toasted pecans, tied together with a bright basil vinaigrette. The balanced mix of sweet, tart, and herbaceous flavors makes this a light and refreshing dish perfect as a side or light main.
Ingredients
- 6 cups baby spinach or mixed baby greens
- 1 cup rinsed blueberries
- 1 medium mango, skinned, de-seeded, and chopped
- 1/2 large red onion, thinly sliced or spiralized
- 1 (6 inch) English cucumber, peeled and chopped
- 1 cup chopped pecans
- 1 cup fresh loose basil leaves
- 1 garlic clove, crushed
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tsp salt
Instructions
- 1. Combine 1 cup basil, 1 garlic clove, 2 tbsp honey, 2 tbsp apple cider vinegar, 1/4 cup olive oil, and 1 tsp salt in a blender. Blend until smooth
- 2. In a large bowl, combine 6 cups spinach, 1 cup blueberries, 1 cup chopped mango, 1/2 cup red onion (sliced and soaked in cold water for 5 minutes then drained), 6 inches of cucumber, and 1 cup chopped pecans
- 3. Drizzle 2-3 tbsp of prepared vinaigrette over the salad and toss to coat evenly
- 4. Adjust flavor with additional vinaigrette if desired
Notes
Use mixed baby greens or arugula for a pepperier base
Frozen blueberries work if thawed and drained thoroughly
Soak red onion to reduce pungency before adding to the salad
English cucumbers are less seedy and flavorful
Pecans can be substituted with walnuts or almonds (5g less saturated fat, 5g more unsaturated fat for walnuts)
Dressing stores well in airtight container (refrigerate for up to 3 days)
Salad can be assembled and stored up to 2 hours before adding the vinaigrette
Frozen blueberries work if thawed and drained thoroughly
Soak red onion to reduce pungency before adding to the salad
English cucumbers are less seedy and flavorful
Pecans can be substituted with walnuts or almonds (5g less saturated fat, 5g more unsaturated fat for walnuts)
Dressing stores well in airtight container (refrigerate for up to 3 days)
Salad can be assembled and stored up to 2 hours before adding the vinaigrette
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 18gProtein: 3gFat: 17gSaturated Fat: 3gSodium: 120mgFiber: 2gSugar: 14g
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