Mango & Blueberry Spinach Salad with Walnuts, Feta Cheese, and Lemon Honey Mustard Dressing

I’ve created a vibrant spinach salad bursting with sweet mango, juicy blueberries, crunchy walnuts, creamy feta, and a zesty lemon honey mustard dressing—a colorful mix that’s both refreshing and satisfying.

Why I’ll Love This Recipe

I love how the sweetness of mango and blueberries plays against the tangy, creamy feta and the nutty crunch of walnuts. The lemon honey mustard dressing brightens every bite, making this salad a perfect balance of flavors and textures. It’s quick enough for lunch yet elegant enough for a dinner party.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad

• Fresh baby spinach leaves, washed and dried

• Ripe mango, peeled and diced

• Fresh blueberries

• Walnuts, toasted for extra flavor

• Feta cheese, crumbled

For the lemon honey mustard dressing

• Fresh lemon juice

• Honey

• Dijon mustard

• Olive oil

• Salt and black pepper, to taste

Directions

1. I start by toasting the walnuts in a dry skillet over medium heat until fragrant, then set them aside to cool.

2. In a small bowl or jar, I whisk together lemon juice, honey, Dijon mustard, olive oil, salt, and pepper until smooth and emulsified.

3. I place the spinach in a large salad bowl, then scatter the mango cubes and blueberries evenly over the top.

4. I sprinkle on the toasted walnuts and crumbled feta.

5. Just before serving, I drizzle the dressing over the salad and toss gently to combine, making sure everything gets coated without bruising the fruit.

Servings and timing

• Serves: about 4 as a side, 2 as a main

• Prep time: 10 minutes

• Total time: 10 minutes

Variations

I sometimes add sliced avocado for creaminess or swap walnuts for pecans. Goat cheese works beautifully instead of feta. For a heartier meal, I top it with grilled chicken, shrimp, or salmon. If I want a hint of spice, I add a pinch of chili flakes to the dressing.

storage/reheating

This salad is best enjoyed fresh. If I’m prepping ahead, I keep the dressing in a separate container and toss it just before serving to keep the spinach crisp. The dressing keeps in the fridge for up to 5 days.

FAQs

Can I use frozen mango?

Yes—I thaw and drain it well before adding so the salad doesn’t get watery.

Can I make the dressing sweeter?

Absolutely—I simply add more honey or a splash of orange juice for a softer citrus note.

What’s the best way to toast walnuts?

I toast them in a dry skillet for 3–5 minutes, shaking often, until lightly browned and fragrant.

Is there a dairy-free option?

Yes—I leave out the feta or use a dairy-free cheese alternative.

Can I add grains to make it more filling?

Definitely—quinoa, farro, or couscous make great additions for a more substantial salad.

Conclusion

This Mango & Blueberry Spinach Salad with Walnuts, Feta Cheese, and Lemon Honey Mustard Dressing is a burst of freshness in every bite. It’s quick, vibrant, and packed with flavor, making it just as perfect for weekday lunches as for weekend entertaining.

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