Sunshine Salad

Sunshine Salad is a vibrant and refreshing mix of colorful fruits, crisp greens, and a tangy citrus-honey dressing, creating a light, cheerful dish that brightens any meal or gathering.

Why You’ll Love This Recipe

I love how this salad balances naturally sweet fruit and crisp veggies with a zesty, refreshing dressing. It’s visually stunning, quick to assemble, and perfect for serving at brunch, summer picnics, or as a healthy side to any meal. Plus, it’s so customizable to what’s in season!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mixed greens (such as baby spinach, arugula, or spring mix)

• Fresh strawberries, sliced

• Mandarin orange segments (canned or fresh)

• Pineapple chunks (fresh or canned, well-drained)

• Yellow bell pepper, diced

• Cucumber, sliced or diced

• Crumbled feta or goat cheese (optional)

• Toasted nuts (such as almonds, pecans, or walnuts)

For the dressing:

• Fresh orange juice

• Lemon juice

• Olive oil

• Honey or agave syrup

• Salt and freshly ground black pepper

Directions

1. Prepare the produce. I wash and dry the greens, slice strawberries, dice bell pepper and cucumber, and make sure fruit pieces are ready and well-drained.

2. Make the dressing. In a small bowl or jar, I whisk together orange juice, lemon juice, olive oil, honey, salt, and pepper until emulsified.

3. Toss the salad. I combine greens, strawberries, oranges, pineapple, bell pepper, and cucumber in a large bowl.

4. Dress and toss gently. I pour the dressing over the salad and toss once or twice so everything is lightly coated.

5. Add toppings. I sprinkle crumbled cheese and toasted nuts on top.

6. Serve immediately. I finish with a quick taste and adjust seasoning if needed, then transfer to a serving bowl or plate.

Servings and Timing

• Servings: Makes about 4–6 servings

• Prep time: 15 minutes

• Total time: Approximately 15 minutes

Variations

• Berry swap: Use blueberries or raspberries instead of strawberries.

• Tropical style: Add diced mango or toasted coconut flakes.

• Savory twist: Replace honey in the drizzle with balsamic glaze.

• Protein option: Add grilled chicken, shrimp, or chickpeas for a more substantial meal.

Storage/Reheating

If perfecting ahead, I store dressing separately in the fridge for up to 3 days. I prep fruit and vegetables, dry them thoroughly, then combine just before serving. If dressed early, the salad stays crisp for a few hours in the fridge. There’s no reheating—serve cold or at room temperature.

FAQs

1. Can I use canned fruit?

Yes! I just make sure fruit like pineapple or mandarin oranges are well-drained so the salad isn’t watered down.

2. How do I keep the salad from wilting?

I toss the greens with a little dressing just before serving. If I need to prep ahead, I keep greens and fruit separate until ready to serve.

3. What nuts work best?

I often use almonds, pecans, or walnuts. I toast them lightly in a dry skillet for extra crunch and flavor.

4. Is this salad gluten-free?

Yes—it’s naturally gluten-free. I just ensure any additional ingredients like cheese or dressing are also certified gluten-free.

5. Can I make this vegan?

Absolutely—I substitute the cheese with extra nuts or seeds and swap honey for agave syrup or maple syrup.

Conclusion

Sunshine Salad is one of my favorite ways to celebrate fresh, seasonal produce in a bright, flavor-packed dish. It’s easy, cheerful, and endlessly adaptable—perfect for sharing or enjoying solo. I hope it brings sunny smiles to your table!