Spinach Salad with Mango and Candied Peanuts

Mango Salad
Prep Time: 
20 minutes
Number of Servings: 


Candied Peanuts

  • 13 cup granulated maple sugar
  • 6 Tbsp organic extra-virgin olive oil, divided
  • 3 Tbsp balsamic vinegar, divided
  • 1 cup organic shelled unsalted peanuts

Spinach Salad

  • 6 to 8 oz organic baby spinach, rinsed very well
  • 1 large, ripe organic mango, peeled, pitted, and thinly sliced
  • Sea salt
  • Cracked black pepper 


  1. Lightly oil sheet of aluminum foil.
  2. To make peanuts, combine maple sugar, 1 tablespoon oil, and 1 tablespoon vinegar in skillet over medium heat. Cook, stirring until syrup develops, about 3 minutes.
  3. Add peanuts and cook, stirring constantly, until nuts are coated with syrup and toasted, about 7 minutes. Spread nuts on foil and using a fork, separate them so they don’t stick together. Set aside to allow coating to harden.
  4. To make salad, combine baby spinach, mango slices, and cooled peanuts in mixing bowl. Toss gently with remaining oil, vinegar, and salt and pepper to taste. Serve.
Nutrition Info: 
503 Calories, 12 g Protein, 34 g Carbohydrates, 25 g Total sugars (10 g Added sugars), 6 g Fiber, 39 g Total fat (5 g sat), 347 mg Sodium, ★★★★★ Vitamin C, E, K, Folate, ★★★ Vitamin A, B3 (niacin), ★★ Vitamin B1 (thiamine), Vitamin B6, Iron, Magnesium, Phosphorus, Zinc, Vitamin B2 (riboflavin), Calcium, Potassium


Christina Pirello

Christina Pirello is the Emmy Award-winning host of Public Television’s Christina Cooks, and the author of several cook-books including My Crazy Vegan Life.