Sunlit Glade Salad (Printable Version)

Bright mix of yellow fruits with kale and herbs, dressed in citrus and maple syrup.

# 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 Make:

01 - In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper 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. Toss gently to combine.
04 - Arrange the dressed greens in a wide, shallow serving bowl, creating a dense forest ring around the outer edge.
05 - Mound the diced mango, pineapple, golden apple, and peach in the center to form a bright sunlit glade.
06 - Drizzle the remaining dressing over the fruits and greens.
07 - Sprinkle toasted pumpkin seeds and lemon zest over the salad, if using. Serve immediately.

# Expert Tips:

01 -
  • It looks like you spent hours preparing when you really spent twenty minutes and mostly just chopped things.
  • The kale gets tender without cooking, thanks to a massage trick that feels like actual kitchen magic.
  • Vegan and gluten-free without any of that guilty "health food" aftertaste—it's genuinely delicious.
02 -
  • Massaging the kale is non-negotiable—it softens without cooking, but only if you actually work at it for a full minute or two; rushing defeats the purpose.
  • Keep the fruit and greens separate until the last moment if you're making this ahead, or the acidity will wilt everything into submission.
03 -
  • Toast your own pumpkin seeds in a dry pan for two minutes before serving—store-bought toasted ones lose their crunch faster, and homemade ones taste more alive.
  • If you find yourself without maple syrup, a teaspoon of honey works, but reduce it slightly because honey is sweeter and more assertive than maple.
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