Sunlit Glade Fruit Mix (Print View)

Bright yellow fruits, kale, and fresh herbs combine with a citrus dressing for a refreshing mix.

# What You'll 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

# Step-by-Step Directions:

01 - Whisk olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper in a small bowl until well emulsified.
02 - In a large bowl, massage shredded kale with half the dressing for 1 to 2 minutes until softened.
03 - Add spinach, parsley, mint, and basil to the kale. Toss gently to mix evenly.
04 - Transfer dressed greens to a wide shallow bowl, forming a dense forest-like ring around the edge.
05 - Place diced mango, pineapple, golden apple, and peach in the center to create a bright sunlit centerpiece.
06 - Drizzle remaining dressing over the fruit and greens.
07 - Sprinkle toasted pumpkin seeds and lemon zest on top if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in just 20 minutes but looks like you spent hours in the kitchen.
  • The contrast between creamy fruit and massaged kale creates a texture that keeps you coming back for more.
  • It's naturally vegan and gluten-free, so everyone at your table can enjoy it without compromise.
02 -
  • Keep your fruits and greens separate until the very last moment—assembling too far in advance turns everything soggy and sad.
  • The kale massage is what separates a mediocre salad from one people actually want to eat; don't rush it or skip it.
03 -
  • Toast your pumpkin seeds yourself if possible; the aroma that fills your kitchen is worth the five extra minutes, and they taste infinitely better than store-bought.
  • Make the dressing in advance and keep it in a jar—it actually gets better over a day or two as the flavors marry together.
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