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Spinach Salad with Mango Vinaigrette


Spinach Salad with Mango Vinaigrette

Not all spinach salads are created equal, as this recipe shows. This is so easy to prepare and pays dividends in flavor. Toasted cashews add a pleasant richness and provide a protein boost, while ripe mangos add a pleasant sweetness to this salad.


  • 1/2 small red onion, sliced thinly
  • 1 1/2 Teaspoon kosher salt
  • 2 Tablespoons unsalted butter
  • 1 Cup roughly chopped raw cashews or walnuts
  • 3 Tablespoons mango chutney
  • 2 Tablespoons grapeseed or canola oil
  • 1 lime, halved
  • Freshly ground black pepper, to taste
  • 6 Cups baby spinach
  • 2 ripe mangos, peeled, pitted and chopped into 1/4-inch cubes


In a fine-meshed sieve or colander, mix the onion with ½ teaspoon of the salt. Set aside for 5 minutes, then rinse under cold water. Transfer to paper towels.

In a large skillet, melt the butter over medium heat. Add the cashews and cook, shaking the pan often, until the cashews are golden brown, 3-4 minutes. Stir in ½ teaspoon of the salt and turn out onto a large plate to cool.

In a salad bowl, whisk together the mango chutney, oil, remaining salt, and the juice of ½ lime. Season with pepper, to taste. Add the onion, spinach, and cashews and toss to coat. Sprinkle the mangos over the salad, squeeze the remaining ½ lime over the top, gently toss, and serve.