When you are cooking for two, salads like this are especially nice because they can feel complete without being heavy. Grilling the mango gives the fruit a deeper flavor and a softer texture, which makes the whole dish feel more composed than a basic tossed salad. Against that, the spinach stays crisp and fresh, the pancetta add a savory note, while the cranberries add chew and contrast. Each ingredient has a role, and the balance keeps the salad lively.

This is a great recipe when you want something lighter for lunch or a fresh side for grilled meat, chicken, or fish. It has enough personality to stand on its own, but it also plays well with other dishes.

As I met my husband when I was on a business trip to the island of Jamaica; this bounty island has therefore a special place in my heart. A year into our long distance relationship, the company I worked for transferred me to Curaçao (one of the Dutch Caribbean island). We were closer to each other, but still a sea apart. We were flying back and forth between the 2 islands, ‘sponsoring’ the local airlines ……. fond memories.

When I think about Jamaica, I always think about the lovely people I met. The beautiful Blue Mountains with the lush greenery and the hot and humid climate. Flower and fruits grow all over Jamaica; I believe that almost everything can grow in Jamaica’s fertile ground and mango trees are everywhere. I made this salad with Jamaica in mind.

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Key Ingredients in This Recipe

Key ingredients to make Grilled Mango, Spinach Salad with Cranberries

You’ll find the complete list of ingredients and exact quantities in the recipe below.

Baby spinach
Mango
Pancetta
Cranberries

This salad is a combination of warm and cold and very colorful. I love salads with a warm-cold combination; I like to call them lukewarm salads. It adds to the variety. In this case we have green, orange, and red color. We have crispy pancetta, soft mango, crunchy but smooth spinach and chewy dried cranberries; and we have cold spinach, dressing, and warm mangos.

Below is a short video, how I put the salad together. Further down are the step-by-step instructions.

How to Make Grilled Mango & Spinach Salad

Step 1 – Peel the mango’s, slice in half, cut around the pit and cut the meat into wedges. Wash the baby spinach.

Step 2 – Cut the pancetta in small pieces (you buy pancetta in slices or cubes). I prefer to cut slices into pieces as that is more delicate and will fit better with the delicate flavors of the mango and spinach. But if you can only find cubes, that will work to. of by small cubes). Bake the pancetta in a skillet (not oil or butter needed) until crisp. Transfer to a plate with a paper towel that will soak up the fat. Allow to cool.

Step 2 - Cut the pancetta in small pieces and cook the pancetta in a skillet (not oil or butter needed) until crisp.

Step 3 – Heat a tablespoon of oil in a grill pan on high heat and grill the mango wedges on both sides. You will end up with beautiful grill marks. Don’t bake them longer than necessary as they will become soft and mushy. Remove from the grilling pan and allow to cool until just warm, about 10-15 minutes.

Step 4 – Make a dressing by mixing oil, Verjus or white wine vinegar, salt, pepper and grated ginger (or ginger paste).
Step 5 – Dress a large plate with spinach and divide the dressing over the spinach. Sprinkle the salad with pancetta and cranberries and than place the grilled mango wedges on top of that.

Close-up of Grilled Mango, Spinach Salad with Cranberries

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Grilled Mango, Spinach Salad with Cranberries

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