Sunlit Glade Yellow Fruits (Printable)

Bright yellow fruits paired with kale and fresh herbs create a refreshing, colorful 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

# How-To Steps:

01 - Whisk together olive oil, lemon juice, maple syrup, Dijon mustard, sea salt, and black pepper in a small bowl until fully emulsified.
02 - Place shredded kale in a large bowl and massage with half the dressing for 1 to 2 minutes until slightly softened.
03 - Add spinach, parsley, mint, and basil to the kale and toss gently to evenly distribute.
04 - Transfer the dressed greens to a wide, shallow serving bowl, forming a dense ring around the outer edge.
05 - Pile the diced mango, pineapple, golden apple, and sliced peach into the center creating a bright focal point.
06 - Drizzle remaining dressing over the assembled fruits and greens, then sprinkle with toasted pumpkin seeds and lemon zest if desired. Serve immediately.

# Expert Hints:

01 -
  • It's vibrant enough to make you smile before you even taste it, and that feeling is half the meal.
  • Twenty minutes from fridge to table, with zero cooking required—perfect for when you want something that feels special but doesn't demand your evening.
  • Naturally vegan and gluten-free without feeling like you're missing anything.
02 -
  • Timing is everything—assemble this no more than 15 minutes before serving, or the greens will start to wilt and the fruit will get weepy.
  • If you massage the kale too aggressively, it turns into baby food. Gentle but purposeful is the move.
  • The dressing needs to be balanced, not heavy on any one flavor. Taste a small leaf of kale with a tiny bit of dressing before you commit to serving—that's your reality check.
03 -
  • Prep your fruit and herbs in the morning and store them separately in airtight containers—everything stays fresh, and assembly is literally five minutes.
  • Toast your pumpkin seeds yourself if you have time; the difference between store-bought and homemade toasted is the difference between brown and golden, both in color and flavor.
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