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
Scale
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.
