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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.