Blueberry and Mango Spinach Salad with Basil Vinaigrette

Looking for the kind of salad that is just as pretty as it is delicious? This Blueberry Mango Spinach Salad with Sweet Basil Vinaigrette is everything I crave in the summer. It is refreshing, vibrant, and full of flavor. It is the kind of dish that makes you feel good before you even take a bite.

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I have always been salad obsessed and love dreaming up new seasonal combos. This one came together because I had a fresh jar of my Sweet Basil Vinaigrette ready in the fridge, and I spotted some juicy blueberries at the store. Add in a ripe mango and crisp spinach, and this salad practically made itself.

As a nutritionist, what I love most about this salad is how simple and nourishing it is. It is full of antioxidants from the blueberries, vitamins from the mango, and all the goodness of leafy greens. Toss in some pecans for crunch and a little red onion for flavor, and you have a dish that works as a quick lunch or a fresh summer side. If you love fresh, light, and flavorful salads, this one will be a favorite.

I like to pair this with my Real Spanish Style Gazpacho for a no-cook dinner that feels easy and elegant.

Quick Tips to Make It

• Make the dressing ahead of time. My Sweet Basil Vinaigrette stays fresh in the fridge for several days, so you can prep it early and toss the salad together in just a few minutes.
• Use ripe fruit. Choose mangoes that feel slightly soft and blueberries that look deep in color. This brings out the best flavor and texture.
• Add protein to make it a meal. Try grilled chicken, cooked shrimp, or even my Instant Pot Lemon Pepper Salmon or Grilled Rosemary Balsamic Chicken. Any of these turn the salad into a full lunch or dinner.
• Swap the fruit if needed. Strawberries, blackberries, raspberries, or sliced peaches all work well. Use what is in season or what you already have.
• Make it look extra special.
• Try spiralizing your cucumbers or onions for a fun twist that also looks great on the plate. A sprinkle of feta cheese also adds a nice salty contrast.

This salad is sweet, crisp, colorful, and satisfying. It is one of those recipes I keep coming back to again and again when the weather gets warm.

5 from 7 votes

Blueberry and Mango Spinach Salad with Basil Vinaigrette

By Amy Rains

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 6 servings

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This impressive Blueberry and Mango Spinach Salad has the most amazing sweet basil vinaigrette to tie it altogether! So easy to make and perfect to serve to a crowd.

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Ingredients 

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For the 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

For the 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

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Instructions 

• Layer your salad beginning with the spinach (or greens).
• If using a spiralizer, spiralize cucumber and red onion, and place on top spinach.
• Top with blueberries, mango, and pecans. Set aside.
• Prepare dressing: Place all ingredients into a blender or food processor, and pulse until smooth.
• Toss salad dressing with salad, extra dressing can be stored in the fridge for up to 2 weeks.

Notes

*Can also use 3 tbsp of coconut sugar or 2 tbsp brown sugar for a vegan option

Nutrition

Calories: 367kcal, Carbohydrates: 22g, Protein: 3g, Fat: 31g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 21g, Sodium: 220mg, Potassium: 367mg, Fiber: 4g, Sugar: 17g, Vitamin A: 3424IU, Vitamin C: 25mg, Calcium: 61mg, Iron: 2mg

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

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