Sunlit Glade Fruit Herb Salad (Print-Friendly)

Bright yellow fruits paired with kale and herbs form a refreshing, visually stunning centerpiece.

# What You'll Need:

→ Yellow Fruits

01 - 1 cup diced ripe mango
02 - 1 cup diced pineapple
03 - 1 golden apple, diced
04 - 1 yellow peach, sliced

→ Greens & Herbs

05 - 4 cups finely shredded kale, stems removed
06 - 1 cup baby spinach leaves
07 - ½ cup chopped fresh parsley
08 - ¼ cup torn fresh mint leaves
09 - ¼ cup torn fresh basil leaves

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon maple syrup
13 - 1 teaspoon Dijon mustard
14 - ½ teaspoon sea salt
15 - ¼ teaspoon freshly ground black pepper

→ Optional Garnishes

16 - 2 tablespoons toasted pumpkin seeds
17 - Zest of 1 lemon

# How To Make It:

01 - Whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
02 - In a large mixing bowl, massage the shredded kale with half of the dressing for 1 to 2 minutes until slightly softened.
03 - Add baby spinach, parsley, mint, and basil to the kale and toss gently to combine.
04 - Arrange the dressed greens in a wide, shallow serving bowl, forming a dense ring around the outer edge.
05 - Pile the diced mango, pineapple, golden apple, and sliced peach in the center to create a vibrant sunlit glade.
06 - Drizzle the remaining dressing over the fruits and greens, then sprinkle with toasted pumpkin seeds and lemon zest if desired.
07 - Serve immediately to enjoy the fresh flavors and vibrant colors.

# Expert Advice:

01 -
  • It looks like something you'd serve at a dinner party, but takes barely twenty minutes and no cooking.
  • The kale becomes silky and tender when massaged with dressing, so you actually want to eat it instead of pushing it around your plate.
  • It tastes refreshing without feeling like punishment—there's enough natural sweetness from the fruit that you don't miss anything heavier.
02 -
  • Kale salads get better with a few minutes of dressing, but fruit salads get soggy fast, so the timing matters—assemble it no more than ten minutes before eating.
  • If you dice your fruit too small, it disappears into the dressing and loses its impact; keep the pieces chunky enough to catch light and texture.
03 -
  • Toast your pumpkin seeds in a dry pan for three minutes before adding them—that extra step makes them taste nutty and intentional instead of afterthought-ish.
  • Zest your lemon directly over the finished salad with a microplane so the oils are bright and aromatic rather than oxidized and dull.
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