Jul 02, 2020, Updated May 23, 2022 Tossed with a balsamic dressing, it is also vegan and gluten-free.
During summers, if there’s one thing that you would always find in my house, it’s the mangoes. Since Sarvesh is a huge fan, he keeps ordering them from all stores possible (just to try his luck at the best tasting mangoes!). So, while we eat a lot of them as such, we also make smoothies, milk shakes and salads with them. This Mango Arugula salad with Balsamic dressing is my current favorite. It’s really easy to make and is so refreshing for summers. If you have been looking for a nice side salad for 4th July, then look no further.
This Mango Arugula Salad
✔the perfect salad for your summer BBQ and parties. ✔comes together very quickly. ✔requires only a handful of ingredients. My favorite part about this salad is the balsamic dressing. Of course the mangoes are amazing too but the dressing is what gives the salad so much flavor. This balsamic dressing has- balsamic vinegar, olive oil, maple syrup, garlic powder and black pepper. I do the extra-step of making a balsamic glaze first by boiling the balsamic vinegar. This glaze has a lot of flavor and the extra step is worth it. It is very simple, just boil the vinegar for 5 to 6 minutes until it becomes thick and coats the back of a spoon. That’s all, once that’s done mix rest of the ingredients for the dressing and mix it up. The addition of oil and maple syrup will thin down the dressing a bit. If it becomes thick, just add little water to thin it out. You might need to boil the vinegar for more time if you are doubling the recipe and using 1/2 cup of vinegar. Since, I used only 1/4 cup, it was thick enough and had reduced to half in volume in around 6 minutes. The salad has arugula, mangoes and some toasted pecans for crunch. I roast the pecans on stove-top until they are aromatic and crunchy. Be careful though, they burn very quickly, so make sure to stir often. You can also roast the pecans in the oven. If you don’t have pecans, you can use walnuts or almonds in place. I did not have any goat cheese on hand when I made this salad and so it became a vegan salad. But if you have some on hand, do add it. Goat cheese will be really good here! Add-ins: there are so many things that you can add to this salad. Dried cranberries, chia seeds (for that extra boost of nutrition), pumpkin seeds. These will be all great addition to the salad. Also you can eat this salad with quinoa for a more filling meal. Hope you guys give this salad a try while sweet mangoes are in season!
More Summer Salads
Vegan Macaroni Salad Vegan Broccoli Salad with Blueberries Black Bean & Corn Salad Cherry Quinoa and Chickpea Salad If you’ve tried this Mango Arugula Salad Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
title: “Mango Arugula Salad With Balsamic Dressing " ShowToc: true date: “2024-10-28” author: “Michael Wolsted”
Jul 02, 2020, Updated May 23, 2022 Tossed with a balsamic dressing, it is also vegan and gluten-free.
During summers, if there’s one thing that you would always find in my house, it’s the mangoes. Since Sarvesh is a huge fan, he keeps ordering them from all stores possible (just to try his luck at the best tasting mangoes!). So, while we eat a lot of them as such, we also make smoothies, milk shakes and salads with them. This Mango Arugula salad with Balsamic dressing is my current favorite. It’s really easy to make and is so refreshing for summers. If you have been looking for a nice side salad for 4th July, then look no further.
This Mango Arugula Salad
✔the perfect salad for your summer BBQ and parties. ✔comes together very quickly. ✔requires only a handful of ingredients. My favorite part about this salad is the balsamic dressing. Of course the mangoes are amazing too but the dressing is what gives the salad so much flavor. This balsamic dressing has- balsamic vinegar, olive oil, maple syrup, garlic powder and black pepper. I do the extra-step of making a balsamic glaze first by boiling the balsamic vinegar. This glaze has a lot of flavor and the extra step is worth it. It is very simple, just boil the vinegar for 5 to 6 minutes until it becomes thick and coats the back of a spoon. That’s all, once that’s done mix rest of the ingredients for the dressing and mix it up. The addition of oil and maple syrup will thin down the dressing a bit. If it becomes thick, just add little water to thin it out. You might need to boil the vinegar for more time if you are doubling the recipe and using 1/2 cup of vinegar. Since, I used only 1/4 cup, it was thick enough and had reduced to half in volume in around 6 minutes. The salad has arugula, mangoes and some toasted pecans for crunch. I roast the pecans on stove-top until they are aromatic and crunchy. Be careful though, they burn very quickly, so make sure to stir often. You can also roast the pecans in the oven. If you don’t have pecans, you can use walnuts or almonds in place. I did not have any goat cheese on hand when I made this salad and so it became a vegan salad. But if you have some on hand, do add it. Goat cheese will be really good here! Add-ins: there are so many things that you can add to this salad. Dried cranberries, chia seeds (for that extra boost of nutrition), pumpkin seeds. These will be all great addition to the salad. Also you can eat this salad with quinoa for a more filling meal. Hope you guys give this salad a try while sweet mangoes are in season!
More Summer Salads
Vegan Macaroni Salad Vegan Broccoli Salad with Blueberries Black Bean & Corn Salad Cherry Quinoa and Chickpea Salad If you’ve tried this Mango Arugula Salad Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!