A fresh, vibrant, and healthy salad perfect for any season.

This Mango Salad with Spinach, Blueberries, Walnuts, and Feta Cheese is a delightful combination of colors, textures, and flavors. Made in just 15 minutes, it’s ideal for busy weeknights, light lunches, or festive gatherings. Tossed in a zesty homemade Lemon Honey Mustard Dressing, this salad is refreshing, nourishing, and guaranteed to impress.

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🥗 Why You’ll Love This Salad

• Quick & Effortless: Takes just 15 minutes to put together.

• Colorful & Flavorful: A perfect balance of sweet mangoes, tangy blueberries, creamy feta, and crunchy walnuts.

• Nutrient-Rich: Packed with fiber, antioxidants, vitamins, and healthy fats.

• Great for Any Occasion: Fancy enough for potlucks, holidays, or summer cookouts—simple enough for weekday meals.

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🍽 Ingredients Breakdown

• Mango
  A tropical fruit loaded with Vitamin C, A, B6, and folate. Just one cup offers about 60% of your daily Vitamin C intake. It brings natural sweetness and juiciness to the salad.

• Blueberries
  These vibrant berries are rich in antioxidants, Vitamin K, and C. They add a tangy burst and a pop of color.

• Spinach
  A superfood leafy green that provides fiber, iron, calcium, magnesium, and potassium. It’s the perfect base for a summer salad.

• Walnuts
  Crunchy and satisfying, walnuts are high in healthy fats, protein, copper, manganese, and B vitamins. They add richness and texture.

• Feta Cheese
  This soft, crumbly cheese brings a salty, creamy contrast. It’s a good source of calcium and adds depth of flavor.

• Homemade Dressing
  A simple mix of honey (or maple syrup), Dijon mustard, extra virgin olive oil, and freshly squeezed lemon juice. Bright, tangy, and perfectly balanced.

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🍴 How to Make It a Full Meal

This salad works beautifully on its own, but to make it more filling:

• Add grilled shrimp, pan-seared chicken, steak strips, or baked salmon.

• Try garlic butter shrimp or crispy chicken thighs for extra flavor and protein.

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🥭 Mango Tips

• When is mango season?
  From May to September, though you can often find imported mangoes year-round. This salad can even appear on your Thanksgiving or Christmas table.

• How to pick a ripe mango:
  Choose mangoes with mostly red or orange skin and a slight softness when pressed. Avoid overly mushy or completely green mangoes.

• Should you peel mangoes?
  Yes. Mango skin is bitter and can cause allergic reactions in some people. Use a vegetable peeler for best results.

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🔄 Variations & Customizations

This salad is highly versatile! Mix and match with what you have on hand:

• Fruits: Swap mango for peaches, nectarines, apples, or pears.

• Cheeses: Try blue cheese, goat cheese, or gorgonzola.

• Greens: Use arugula, butter lettuce, kale, or mixed spring greens.

• Nuts: Pecans, almonds, pine nuts, or macadamias are all great alternatives.

• Seeds: Add sunflower or pumpkin seeds for a nut-free crunch.

• Dried Fruit: Add cranberries, raisins, dried cherries, or figs. Briefly soak in hot water to soften.

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🧊 Storage Tips

• Best enjoyed fresh, as the texture and flavor are at their peak.

• If storing, keep the dressing separate. The salad itself can be refrigerated for up to 2 days.

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🍗 What to Serve With It

This salad pairs well with grilled meats, roasted veggies, or hearty bread. For a protein boost, toss in cooked rotisserie chicken, sautéed tofu, or seared seafood.

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This Mango Spinach Salad isn’t just a summer favorite—it’s a dish that brings color, health, and joy to your plate all year round.