Vibrant Mango, Berry & Spinach Christmas Salad with Honey Mustard Citrus Drizzle
Description
This festive salad is a burst of color and flavor, perfect for holiday gatherings or a refreshing winter lunch. Sweet, juicy mangoes and mixed berries contrast beautifully with tender baby spinach, while candied pecans add a satisfying crunch. The honey mustard citrus drizzle ties everything together with a bright, tangy, and slightly sweet finish. It’s not only visually stunning but also nutrient-packed and refreshing for the palate.
Ingredients
For the Salad
4 cups baby spinach, washed and dried
1 ripe mango, peeled and diced
1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
1/2 cup candied pecans (or lightly toasted pecans)
1/4 cup crumbled feta or goat cheese (optional for creaminess)
1/4 small red onion, thinly sliced (optional, for a mild bite)
For the Honey Mustard Citrus Drizzle
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp fresh orange juice
1 tbsp fresh lemon juice
1/4 cup extra-virgin olive oil
Salt and black pepper, to taste
Prep & Cook Time
Prep time: 15 minutes
Cook time: 5 minutes (if toasting pecans)
Total time: 20 minutes
Instructions
1. Prepare the Pecans (Optional)
Preheat a small skillet over medium heat.
Add pecans and toast for 3–5 minutes, stirring frequently, until fragrant.
Optional: Toss toasted pecans with 1 tsp honey and let cool for added sweetness.
2. Prepare the Salad Ingredients
Wash and dry baby spinach thoroughly.
Dice mango into bite-sized cubes.
Slice strawberries and rinse blueberries.
Thinly slice red onion if using.
3. Make the Honey Mustard Citrus Drizzle
In a small bowl, whisk together Dijon mustard, honey, orange juice, and lemon juice.
Slowly drizzle in olive oil while whisking until emulsified.
Season with salt and black pepper to taste.
4. Assemble the Salad
In a large salad bowl, combine spinach, mango, berries, and red onion.
Drizzle with honey mustard citrus dressing and toss gently to coat evenly.
Sprinkle candied pecans and crumbled feta over the top.
Serve immediately for the freshest flavor and texture.
Serving Suggestions
Perfect as a festive starter or a side dish for Christmas or holiday meals.
Pairs well with roasted turkey, honey-glazed ham, or grilled chicken.
Can be served in individual cups for a fun holiday presentation.
Optional Variations
Add pomegranate seeds for extra color and tartness.
Swap mango for kiwi for a tangy twist.
Use arugula or mixed greens for a more peppery flavor.
Questions & Answers
Q1: Can I make this salad ahead of time?
A: Yes, you can prep the ingredients and dressing separately. Toss everything together just before serving to avoid soggy greens.
Q2: Can I use frozen berries?
A: Fresh berries are best for texture, but frozen berries can be used if thawed and drained thoroughly.
Q3: How can I make it vegan?
A: Skip the feta or use a vegan cheese alternative. Ensure the honey is replaced with maple syrup or agave nectar in the dressing.
Q4: Can I store leftovers?
A: The salad is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. Keep the dressing separate to maintain freshness.
This salad is bright, colorful, and festive, combining sweet, tangy, and nutty flavors—a true Christmas showstopper!