Go Back

Vibrant Summer Mango and Blueberry Salad

A refreshing mix of sweet mangoes, juicy blueberries, tangy feta, and crunchy pecans over fresh greens, finished with a rich balsamic glaze.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Fusion
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Salad Base & Fruit
  • 5 oz mixed baby greens or arugula (about 4 cups)
  • 2 large mangoes peeled, pitted, and sliced
  • 1 cup fresh blueberries
Toppings & Dressing
  • 0.25 cup red onion thinly sliced
  • 0.5 cup pecans lightly toasted
  • 0.33 cup feta cheese crumbled
  • 2 tbsp fresh mint leaves torn
  • 2-3 tbsp balsamic glaze for drizzling
  • 1 tbsp extra virgin olive oil optional, for greens
  • 1 pinch flaky sea salt and black pepper to taste

Equipment

  • Large serving bowl or platter
  • Chef's knife
  • Cutting board

Method
 

  1. If using raw pecans, toast them in a dry skillet over medium heat for 3-5 minutes until fragrant. Let cool.
  2. Spread the mixed greens or arugula evenly across a large serving platter or wide bowl.
  3. Arrange the sliced mangoes and fresh blueberries evenly over the bed of greens.
  4. Scatter the thinly sliced red onions, toasted pecans, and crumbled feta cheese over the fruit.
  5. Just before serving, drizzle the balsamic glaze evenly over the entire salad.
  6. Garnish with freshly torn mint leaves, a pinch of flaky sea salt, and black pepper. Serve immediately.

Notes

Do not dress the salad with the balsamic glaze until right before serving, or the greens will wilt. Goat cheese can easily be substituted for feta.