Mango Arugula Salad with Balsamic Dressing

This refreshing Mango Arugula Salad is just the perfect summer salad.

Tossed with a balsamic dressing, it is also vegan and gluten-free.

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


  • 1/4 cup balsamic vinegar 60 ml
  • 2 tablespoons olive oil extra-virgin, 30 ml
  • 1 tablespoon maple syrup or honey, 15 ml
  • 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


  • 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.

    thick balsamic glaze coating 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.
    a thick dressing being whisked with a hand whisk in a glass measuring jar
  • 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.

    pecans placed in a small pan
  • 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.

    arugula and mangoes in a bowl


  1. You can use honey in place of maple syrup.
  2. 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.


Calories: 247kcal    

Carbohydrates: 25g            

Protein: 3g

Fat: 17g

Saturated Fat: 2g

Sodium: 15mg

Potassium: 384mg

Fiber: 3g

Sugar: 21g

Vitamin A: 1961

IUVitamin C: 43mg

Calcium: 87mg

Iron: 1mg

Cre: cookwithmanali

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