Sunlit Glade Yellow Fruits (Printer View)

Bright yellow fruits paired with kale and herbs create a fresh and colorful salad centerpiece.

# 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

# Method:

01 - Whisk olive oil, lemon juice, maple syrup, Dijon mustard, salt, and black pepper in a small bowl until emulsified.
02 - Place shredded kale in a large mixing bowl and massage 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 - Transfer dressed greens into a wide, shallow serving bowl, forming a dense ring around the edge.
05 - Pile diced mango, pineapple, golden apple, and sliced peach in the center to create a bright centerpiece.
06 - Drizzle remaining dressing evenly over the fruits and greens.
07 - Optional: Sprinkle toasted pumpkin seeds and lemon zest over the salad. Serve immediately.

# Expert Advice:

01 -
  • It's a feast for your eyes first, then your mouth—the kind of dish that makes people pause before eating.
  • Everything comes together in 20 minutes, so you can make it on weeknights without the fuss.
  • The sweet fruits play perfectly against peppery kale and bright herbs, creating layers of flavor that feel intentional but easy.
02 -
  • Never dress the fruits ahead of time or they'll weep juice and lose their structure; keep them separate until the last moment.
  • Kale is forgiving, but spinach bruises easily—toss it gently and save the leaves that look perfect for the top layer where they'll shine.
  • The dressing's magic comes from that tiny bit of mustard emulsifying the oil and lemon, so don't skip it even though it's subtle.
03 -
  • Make your dressing thick and assertive since it has to carry the flavor across both fruits and greens—don't be shy with the lemon.
  • Massage kale long enough that it stops feeling aggressively raw; 2 minutes really does change everything about how it tastes.
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