Salad | July 8, 2021

Blueberry and Mango Salad with Balsamic Honey Dressing

A few nights ago, my sister in law had a family dinner at her home. We had barbecued salmon, cheese grits, sweet potatoes, fresh tomatoes and cucumbers, and a Blueberry and Mango Salad with Balsamic Honey dressing.

Blueberry and Mango Salad with Balsamic Honey Dressing

I found some leaf lettuce, fresh blueberries, a mango and some pecans (just waiting to be caramelized) in my kitchen. In a few minutes, I made this delicious salad which was the perfect accompaniment to our impromptu dinner!

This is also the type of salad you make when you invite your girlfriends over for a lunch and serve with Lion House Rolls and a Dark Chocolate Levain Bakery Chocolate Chip Cookie! Yum. Save one for me!

Blueberry and Mango Salad with Balsamic Honey Dressing

To make this salad a main dish, just add grilled chicken breast or chop a prepared rotisserie chicken. Homemade dressing takes minutes to make, and I promise homemade dressing is the key to a salad that is extra special.

One kitchen tool I have found to be very helpful when making dressing is my Immersion Blender. I love how easy it is to make dressing in a flash with this handy tool. I’ve had mine for over ten years and can’t live without it!

Fresh Blueberry and Green Salad

Blueberry and Mango Salad with Balsamic Honey Dressing

Course Salad
Cuisine American
Keyword dressing, Fresh fruit, green salad


  • 1 large head red leaf lettuce
  • 1 fresh mango
  • 2 cups fresh blueberries
  • 1 cup pecans
  • 1/2 cup sugar, divided


  • 1/2 cup canola oil or light olive oil
  • 1/4 cup balsamic vinegar (white or regular)
  • 3-4 tablespoons honey
  • dash salt
  • fresh ground pepper



  1. Wash and dry lettuce. Tear or chop lettuce into bite sized pieces.

  2. Cut the mango into chunks. Wash the berries. Place all ingredients into a salad bowl.

  3. Place the pecans into a Teflon pan over medium heat with about 1/3 cup sugar. Stir constantly, until the sugar starts to melt. Be careful to not burn the pecans. When the sugar is caramelized and has coated the pecans, remove from heat and add remaining sugar. Sprinkle with salt.

  4. Pour the pecans onto a sheet of foil and let cool. After cooled, roughly chop the pecans.


  1. Whisk remaining ingredients together using an immersion blender or hand whisk. Toss half of the dressing with salad. This makes enough dressing for two salads. Refrigerate any leftovers.

Recipe Notes

  • The dressing can be made up to a week in advance. Keep refrigerated after making and allow to come to room temperature and blend before serving. 
  • The pecans can be prepared 1-2 week s before serving. Store in an air-tight container. 

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