If you’re looking for a fresh and vibrant salad that perfectly balances sweet, savory, and nutty flavors, this Spinach Salad with Mangoes and Toasted Sesame Seeds Recipe will quickly become your new favorite. The bright mango slices add a juicy burst of sweetness, while the toasted sesame seeds and pine nuts bring a wonderful crunch and depth. Tossed with a simple honey-rice vinegar dressing and tender spinach leaves, this salad is as delightful to eat as it is to look at, making it a must-try for any season.
Ingredients You’ll Need
This Spinach Salad with Mangoes and Toasted Sesame Seeds Recipe relies on a handful of simple ingredients that work harmoniously together. Each component plays a crucial role in enhancing the flavor, texture, and color of the dish, ensuring every bite is exciting and well-balanced.
- Olive oil: Adds a smooth, fruity richness that binds the dressing beautifully.
- Rice vinegar: Brings a gentle tanginess to brighten up the salad.
- Shallots: Offer a mild onion flavor, minced for the dressing and thinly sliced for the salad’s crunch.
- Honey: Provides natural sweetness that complements the mango perfectly.
- Toasted sesame seeds: Infuse a warm, nutty aroma and crunchy texture.
- Salt and black pepper: Essential seasonings to enhance and balance the flavors.
- Fresh spinach: The vibrant green base that’s tender, nutritious, and refreshing.
- Ripe red mango: The star of the salad, juicy and sweet, adding color and tropical flair.
- Toasted pine nuts: Add a buttery texture and subtle nuttiness, perfectly complementing the sesame seeds.
How to Make Spinach Salad with Mangoes and Toasted Sesame Seeds Recipe
Step 1: Prepare the Spinach
Begin by washing the spinach under running water to remove any dirt or grit. Carefully discard any broken leaves and trim off tough stems. Tear large leaves into bite-sized pieces for easy eating. If you’re making this salad right away, use a salad spinner to remove excess water, then give the leaves a gentle toss and let them air dry a little more to avoid sogginess in the final dish.
Step 2: Toast the Sesame Seeds and Pine Nuts
Place the sesame seeds in a small pan over medium heat. Once the pan is hot, lower to medium-low and stir the seeds constantly until they become golden and fragrant. Transfer them to a plate to cool. Using the same pan, toast the pine nuts, stirring until both sides are golden brown. This step amplifies their natural nutty flavor and adds irresistible crunch to the salad.
Step 3: Prep Your Mango and Shallots
While the seeds and nuts cool, peel and slice the ripe red mango into thin, juicy strips. Thinly slice the second shallot to add a hint of sharpness and an extra crunch. This combination of sweet mango and crisp shallots adds wonderful texture and flavor contrast.
Step 4: Make the Dressing
In a small jar, combine the olive oil, rice vinegar, minced shallot, honey, salt, and pepper. Shake the jar vigorously to emulsify your dressing into a smooth, flavorful blend that will bring all the elements of the salad together.
Step 5: Assemble the Salad
In a large bowl, add the spinach, mango slices, toasted sesame seeds, pine nuts, and sliced shallots. Keep the salad ingredients filling the bowl to just about two-thirds to allow space for gentle tossing without spilling.
Step 6: Dress and Toss
Pour half of the dressing over the salad just before serving. Gently toss the leaves and toppings with both hands to coat everything evenly, ensuring every bite is full of flavor. Taste the salad and add more dressing if needed—this keeps the flavors perfectly balanced.
Step 7: Serve Immediately
Serve the salad fresh to enjoy the crispness of the spinach and the intoxicating aroma of the toasted nuts. Keep any leftover dressing refrigerated for up to three days to add a quick zing to your next salad adventure.
How to Serve Spinach Salad with Mangoes and Toasted Sesame Seeds Recipe
Garnishes
Consider adding thin slices of avocado or a sprinkle of fresh herbs like cilantro or mint to elevate the salad’s flavor profile and add an extra layer of freshness. A squeeze of lime juice can also brighten the overall taste right before serving.
Side Dishes
This salad pairs exceptionally well with grilled chicken, seared tofu, or even a light seafood dish like shrimp or scallops. Its bright and slightly sweet flavors provide an ideal contrast to savory mains and make for a balanced, wholesome meal.
Creative Ways to Present
Try serving this spinach salad in individual mason jars for a charming picnic or potluck presentation. Alternatively, plating on large white dishes enhances the vibrant colors of the mango and spinach, making the salad as visually stunning as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad components separately when possible—the greens in a paper towel-lined container and the mangoes in an airtight box—to maintain freshness. The dressing should always be kept in a sealed jar in the refrigerator.
Freezing
This spinach salad with mangoes is best enjoyed fresh, so freezing is not recommended. The texture of spinach and mangoes will suffer and become mushy when thawed, losing that inviting crunch and juiciness.
Reheating
This salad is designed to be a cold dish, fresh and crisp. Reheating is not advised as it will wilt the spinach and soften the mangoes, changing the character of the salad entirely.
FAQs
Can I use baby kale instead of spinach?
Absolutely! Baby kale offers a slightly sturdier texture and deeper flavor that complements the sweetness of mango perfectly. Just be mindful to massage the kale lightly to soften it before tossing with the dressing.
How ripe should the mango be?
The mango should be ripe but firm enough to slice easily without becoming mushy. Look for vibrant red or yellow skin with a slight give when pressed gently—this ensures maximum sweetness and juicy texture in your salad.
Can I substitute pine nuts with other nuts?
Yes, you can swap pine nuts with chopped almonds, cashews, or walnuts. Just toast them lightly to bring out their nutty flavor and maintain the delightful crunch this recipe needs.
Is this salad gluten-free?
Definitely! All ingredients in this Spinach Salad with Mangoes and Toasted Sesame Seeds Recipe are naturally gluten-free, making it a great choice for those with gluten sensitivities.
How long can I keep the dressing fresh?
The dressing can stay fresh for up to 2 to 3 days when refrigerated in a sealed container. Give it a good shake before using as the ingredients may separate over time.
Final Thoughts
This Spinach Salad with Mangoes and Toasted Sesame Seeds Recipe is a joyful celebration of bright flavors and delightful textures that will brighten up any lunch or dinner table. It’s easy to prepare, bursting with freshness, and offers a unique twist on the classic salad. I promise, once you try it, it’ll become a cherished recipe you reach for again and again. Give it a go and watch your friends and family fall in love with every bite!
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Spinach Salad with Mangoes and Toasted Sesame Seeds Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Description
A refreshing and vibrant Spinach Salad with Mangoes combines fresh baby spinach leaves, sweet ripe mango slices, toasted pine nuts, and a zesty honey-sesame dressing. This light, nutritious salad is perfect for a quick, healthy meal or a side dish that delights with its balance of flavors and textures.
Ingredients
Dressing
- 6 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1/2 shallot, finely minced (about 2 tablespoons)
- 1 tablespoon honey
- 1 tablespoon toasted sesame seeds
- Salt and black pepper to taste
Salad
- 5 to 6 cups fresh spinach leaves, washed and torn into bite-sized pieces
- 1 red mango, peeled and sliced (about 1.5 cups)
- 1/3 cup pine nuts, toasted
- 1/2 shallot, thinly sliced
Instructions
- Prepare the Spinach: Wash the spinach thoroughly under running water, removing any broken leaves or tough stems. Tear larger leaves into smaller, bite-sized pieces. Spin dry the leaves using a salad spinner and let them air dry slightly for best texture.
- Toast Sesame Seeds and Pine Nuts: Place sesame seeds in a small pan over medium heat. Once hot, reduce to medium-low and stir constantly until the seeds turn a light golden brown. Transfer to a plate to cool. Using the same pan, toast pine nuts until golden on both sides, then cool on a separate plate.
- Chop Produce: Prepare all other ingredients by slicing the mango and thinly slicing the remaining shallot.
- Make Dressing: In a small jar, combine olive oil, rice vinegar, minced shallot, honey, toasted sesame seeds, salt, and black pepper. Shake well until all ingredients are thoroughly mixed.
- Assemble the Salad: In a large bowl, add the spinach, mango slices, toasted pine nuts, and thinly sliced shallot. Ensure the bowl is not more than two-thirds full for easy tossing.
- Toss with Dressing: Pour half of the dressing over the salad just before serving. Gently toss with your hands to coat everything evenly. Taste and add more dressing if desired, tossing again to combine.
- Serve: Serve immediately for the freshest taste. Store any leftover dressing in the refrigerator for up to 2 to 3 days.
Notes
- For best results, use ripe, sweet mangoes such as Ataulfo or Tommy Atkins for vibrant flavor.
- To toast seeds and nuts evenly, stir constantly and watch closely to avoid burning.
- You can substitute pine nuts with toasted almonds or walnuts if preferred.
- This salad is best served fresh; spinach can wilt if dressed too early.
- The dressing can be prepared a day ahead and refrigerated to develop more flavor.
