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Mango blueberry salad with mixed greens, crumbled feta, chia seeds, and fresh mint leaves served on a rustic blue ceramic plate

Summer Mango Blueberry Salad

This bright summer mango blueberry salad is a fresh, fruity side dish made with tender greens, juicy mango, sweet blueberries, crunchy walnuts, and tangy feta, all finished with a quick honey-Dijon dressing. It is light, colorful, and perfect for warm-weather lunches, brunches, or backyard dinners.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 salad
Course: Salad, Side Dish
Cuisine: American
Calories: 688
Ingredients Method Notes

Ingredients
  

Salad
  • 2 cups spinach and arugula mix
  • 1/2 cup fresh mango diced
  • 1/4 cup fresh blueberries
  • 2 tablespoons feta cheese crumbled
  • 1 Medjool date pitted and chopped
  • 2 tablespoons walnuts chopped
Dressing
  • 2 tablespoons extra virgin olive oil
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon apple cider vinegar
  • 1 tablespoon honey
  • salt to taste
  • black pepper to taste

Method
 

  1. Dice the mango, chop the date, and roughly chop the walnuts. Set all of the salad ingredients aside.
  2. In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until the dressing is smooth and combined.
  3. Add the spinach and arugula mix to a large serving bowl. Top with the diced mango, blueberries, feta, chopped date, and walnuts.
  4. Drizzle the dressing over the salad just before serving and toss gently to coat.
  5. Serve immediately for the best texture and freshest flavor.

Notes

For best results, keep the dressing separate until ready to serve. Goat cheese can be used instead of feta, and pecans work well in place of walnuts. Store leftovers in an airtight container in the refrigerator for up to 3 days, preferably without dressing.