Mango Arugula Salad with Balsamic Dressing

bowl of mango arugula salad with a fork placed in the bowl and another plate of salad in the background

5 from 4 votes

Mango Arugula Salad with Balsamic Dressing

Mango Arugula Salad with balsamic dressing is a refreshing summer salad with takes no time to put together and requires only a handful of ingredients! It is also vegan and gluten-free.

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: American

Servings:

Author: Manali Singh

Ingredients

1/4 cup balsamic vinegar 60 ml
2 tablespoons olive oil extra-virgin, 30 ml
1/2-1 tablespoon maple syrup or honey, 15 ml, adjust to taste
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
salt to taste
5 oz arugula
2 medium mangoes ripe and cut into cubes
1/2-3/4 cup pecans toasted and then chopped

Instructions

Place 1/4 cup balsamic vinegar in a pan on medium heat. Simmer around 5 to 6 minutes until it thickens and reduces in half to around 2 tablespoons.
It should be thick and coat the back of a spoon.
Transfer this to a bowl or measuring jar. Add olive oil, maple syrup, garlic powder, black pepper and salt to taste. Mix everything and set aside. If the dressing seems too thick (this can happen if balsamic vinegar gets cooked for long, then just add some water to thin it out).
Meanwhile place 1/2 cup pecans (or 3/4 cup if you like more nuts) in a pan on medium heat. Roast for 7 to 8 minutes, stirring often (else nuts will burn) until browned and toasted.
Then chop the pecans into bite size pieces.
To a large bowl, add arugula, chopped mangoes, toasted pecans. Drizzle the dressing and mix.
Serve the mango arugula salad immediately. You can also add some goat cheese on top before serving.

Notes

You can use honey in place of maple syrup.
Be careful with the balsamic vinegar, it shouldn't clump up. Stir often and boil only until it thickens and coats the back of a spoon.

Nutrition