Sunlit Glade Fruit Salad (Printable)

Bright yellow fruits combined with kale and fresh herbs deliver a refreshing, colorful salad.

# What You Need:

→ Yellow Fruits

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

→ Greens & Herbs

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

→ 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 Steps:

01 - Whisk olive oil, lemon juice, maple syrup, Dijon mustard, salt, and black pepper in a small bowl until fully combined.
02 - In a large bowl, massage shredded kale with half of the dressing for 1 to 2 minutes until leaves soften slightly.
03 - Add baby spinach, parsley, mint, and basil to the kale and toss gently to blend flavors evenly.
04 - Transfer the dressed greens to a wide, shallow serving bowl, forming a dense ring around the edge.
05 - Pile diced mango, pineapple, golden apple, and yellow peach in the center of the greens to create a bright centerpiece.
06 - Drizzle remaining dressing evenly over the fruits and greens.
07 - Sprinkle toasted pumpkin seeds and lemon zest over the salad, if desired, and serve immediately.

# Expert Tips:

01 -
  • It's naturally vegan and gluten-free, so everyone at your table can enjoy it without compromise.
  • The massage-and-dress technique makes kale genuinely tender and craveable, not bitter or tough.
  • It looks like you spent hours preparing it, but it takes only 20 minutes from start to serving.
  • The contrast of soft fruits against peppery greens and fresh herbs keeps every bite interesting.
02 -
  • Massage the kale thoroughly—this one step separates a tender, enjoyable salad from one that feels like chewing a sweater.
  • Keep the fruits and greens separate until the final moment if you're prepping ahead; the dressing will wilt the greens and soften the fruits if they sit together.
  • Don't chop the herbs with a knife if you can help it; tearing them by hand bruises them less and keeps them fresher looking.
03 -
  • Toast your own pumpkin seeds in a dry pan for two minutes to unlock their nutty flavor—store-bought toasted seeds can taste stale.
  • If you don't have fresh herbs, don't make the salad—they're not optional, they're the voice of the dish.
  • Zest the lemon over the top just before serving so the brightness doesn't fade.
Go Back