Sunlit Glade Yellow Fruit Salad (Printable Version)

Bright yellow fruits and lush herbs combined for a fresh, visually stunning and easy-to-make dish.

# 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

# Steps:

01 - Whisk olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
02 - In a large bowl, massage shredded kale with half the dressing for 1–2 minutes until slightly softened.
03 - Add baby spinach, parsley, mint, and basil to the kale; toss gently to blend.
04 - Transfer the dressed greens to a wide, shallow bowl forming a dense forest ring around the edge.
05 - Pile diced mango, pineapple, golden apple, and peach in the center creating a bright sunlit glade.
06 - Drizzle remaining dressing evenly over the fruit and greens.
07 - Sprinkle toasted pumpkin seeds and lemon zest atop if desired and serve immediately.

# Expert Advice:

01 -
  • It comes together in under 20 minutes but looks like you spent hours on it.
  • The brightness of the fruit makes everything feel lighter, even when you're eating something deeply nourishing.
02 -
  • Kale that hasn't been massaged with dressing will taste like eating a sweater, so don't skip that step out of impatience.
  • Keeping the fruit separate until the very last moment is the actual secret to this salad staying crisp and bright instead of becoming a sad pile.
03 -
  • If you're making this ahead, keep the fruit and greens completely separate and only combine them minutes before serving, which is the actual reason this salad doesn't turn into mush.
  • Toast your own pumpkin seeds instead of buying them pre-toasted, because the smell of seeds toasting in a dry pan is basically kitchen magic and they taste exponentially better.
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