Ingredients:

  • 6 cups (140g) baby spinach, rinsed and dried
  • 1 large (300g) ripe mango, peeled and cubed
  • 1 cup (150g) fresh blueberries
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/2 cup (60g) toasted pecans
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (21g) honey
  • 1 tsp (5g) Dijon mustard
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.2g) black pepper

Instructions:

  1. Combine the olive oil, vinegar, honey, mustard, salt, and pepper in a small jar. Shake vigorously or whisk until the mixture looks creamy and emulsified.
  2. Dice the mango into uniform 1/2-inch cubes. Rinse the blueberries and pat them dry with a paper towel.
  3. Place the baby spinach in a large mixing bowl and gently fold in the mango chunks and blueberries.
  4. Drizzle the dressing over the greens and toss gently. Scatter the crumbled feta and toasted pecans over the top just before serving.