{"id":17771,"date":"2013-09-02T11:15:35","date_gmt":"2013-09-02T15:15:35","guid":{"rendered":"http:\/\/dailyburn.com\/life\/?p=17771"},"modified":"2021-09-18T06:23:06","modified_gmt":"2021-09-18T10:23:06","slug":"creative-fruit-salad-recipes","status":"publish","type":"post","link":"https:\/\/dailyburn.com\/life\/recipes\/creative-fruit-salad-recipes\/","title":{"rendered":"10 Creative Fruit-Filled Salad Recipes"},"content":{"rendered":"

\"10<\/p>\n

If fruit salad evokes the image of a boring bowl of cantaloupe and honeydew with a token piece of pineapple it\u2019s time to shake things up. Take the fruits you really love, like mangoes, strawberries, blueberries, figs and peaches, and serve them over a variety of good-for-you greens for a nutrient-packed meal or side dish. With an endless combination of fruits and leafy greens, fruit salad will never be boring again!<\/p>\n

\"Exotic<\/p>\n

1. Exotic Fruit Salad<\/h3>\n

Talk about getting out of your fruit salad rut. This recipe from Karen Massey, Registered Dietitian for INTEGRIS Health<\/a>, calls for two ugli fruit. Don\u2019t know what that is? No worries. It\u2019s a tangelo grown exclusively in Jamaica. Not entirely clear what a tangelo is? It\u2019s a juicy hybrid of tangerines and grapefruit. This out of the box fruit combines with oranges and pineapple over romaine lettuce, Belgian endive, and mint leaves to make one unique flavor-packed salad. Photo: <\/i>Pond5<\/a><\/i><\/p>\n

Serves 6<\/i><\/p>\n

What You\u2019ll Need<\/b><\/p>\n

1 head Romaine lettuce\u2028, chopped
\n1 head Belgian endive, chopped
\n1 cup fresh mint leaves, chopped
\n2 large oranges
\n2 ugli fruit\u2028or tangelo
\n1\/2 cup pineapple juice
\n3 tablespoons fresh squeezed lemon juice
\n3 tablespoons sugar
\n1\/8 teaspoon salt
\n1\/2 teaspoon cinnamon
\n3 tablespoons walnut oil
\n1\/2 cup golden raisins
\n1\/3 cup chopped walnuts or macadamia nuts, toasted<\/p>\n

What to Do<\/strong><\/p>\n

    \n
  1. Wash and dry lettuce, endive and mint; set aside in a large bowl.<\/li>\n
  2. Peel oranges and ugli fruit, removing pith.\u2028Divide into segments and set aside.<\/li>\n
  3. In a small bowl, combine pineapple juice, lemon juice, sugar, salt, cinnamon and walnut oil. Mix well.<\/li>\n
  4. Pour dressing over greens and toss.\u2028Place dressed greens on a large platter and top with fruit, raisins and nuts.<\/li>\n<\/ol>\n

    \"Strawberry<\/h3>\n

    2. Strawberry-Mango Spinach Salad<\/h3>\n

    Strawberry spinach salad gets an exotic twist with the addition of vitamin C-rich mango in this recipe from The Bombshell Diet<\/a>. The heat from the spicy red pepper flakes and the crunch from pumpkin and hemp seeds guarantee this salad is anything but boring. Photo: The Bombshell Diet<\/i><\/p>\n

    Serves 2<\/i><\/p>\n

    What You\u2019ll Need<\/h3>\n

    For the dressing:<\/p>\n

    2 teaspoons extra virgin olive oil
    \n2 teaspoons fresh squeezed lime juice
    \nSalt, to taste
    \nCrushed red pepper flakes, to taste<\/p>\n

    For the salad:<\/p>\n

    3-4 cups baby spinach
    \n5 strawberries, sliced
    \n1\/2 cup cubed mango
    \n1\/4 cup chopped red onion
    \n2 tablespoons\u00a0pumpkin seeds
    \n3 tablespoons\u00a0hemp seeds<\/p>\n

    What to Do
    \n<\/b><\/p>\n

      \n
    1. In a small bowl, whisk together oil and lime juice. Season to taste and set aside.<\/li>\n
    2. In a medium bowl, combine salad ingredients, top with dressing and toss.<\/li>\n<\/ol>\n

      \"Fig<\/h3>\n

      3. Fig, Avocado and Sunflower Sprout Salad<\/h3>\n

      If you hear the word \u201cfig\u201d and immediately think \u201cNewton,\u201d it\u2019s time to expand your horizons. The almost jam-like fruit tastes so decadent, yet sets you back<\/a> no more than 40 calories per medium-sized fig. Combine that with the creamy rich flavor of avocado (another fruit!) and you\u2019ve got yourself a rich yet healthy fruit salad from A Grateful Life<\/a>. Photo:<\/i> Meredith Gnau<\/i> \/ A Grateful Life<\/i><\/p>\n

      Serves 1<\/i><\/p>\n

      What You\u2019ll Need<\/b><\/p>\n

      1\u2028 large handful sunflower sprouts
      \n1 black mission fig, sliced
      \n1\/2 avocado, chopped
      \n1 lemon
      \nSea salt, to taste<\/p>\n

      What to Do
      \n<\/b><\/p>\n

        \n
      1. Place sprouts on a plate, top with fig and avocado. Squeeze lemon over greens and sprinkle with\u2028salt.<\/li>\n<\/ol>\n

        \"Grilled<\/h3>\n

        4. Grilled Watermelon Salad<\/h3>\n

        Move watermelon from the side of your plate to center stage \u2014 stat! Not only is the summer treat packed with vitamins A, B and C, it\u2019s a better source of the antioxidant, lycopene, than tomatoes. Bonus: the fruit caramelizes when grilled, intensifying its natural sweetness, as in this recipe from Chef Patrick Simon, director of\u2028 culinary operations at the Culinary Academy of Las Vegas<\/a>. Photo: Culinary Academy of Las Vegas<\/i><\/p>\n

        Serves 2<\/i><\/p>\n

        What You\u2019ll Need<\/b><\/p>\n

        1 pound watermelon
        \n2 tablespoons extra virgin olive oil
        \n3 tablespoons balsamic vinegar
        \n2 cups arugula
        \n1 teaspoon kosher salt
        \n1\/4 cup crumbled goat cheese
        \nCracked black pepper, to taste<\/p>\n

        What to Do
        \n<\/b><\/p>\n

          \n
        1. Preheat grill to medium-high. Slice watermelon into 2-inch by 3-inch by 3-inch portions. Brush watermelon with olive oil and grill on one side until marks appear. Rotate once at a 45-degree angle to create diamond grill marks. Set to the side.<\/li>\n
        2. In a small saucepan, reduce vinegar by half over low heat and reserve.<\/li>\n
        3. Place arugula in a small mixing bowl and season with half the salt and remaining olive oil.<\/li>\n
        4. \u00a0Assemble salad by placing half the arugula on a plate. Top with grilled melon slice and half the goat cheese. Repeat creating two layers. Drizzle reduced vinegar on top. Season with remaining salt and pepper.<\/li>\n<\/ol>\n

          \"Arugula<\/h3>\n

          5. Arugula, Mint and Apricot Salad<\/h3>\n

          Add often-overlooked apricots to this flavorful arugula and mint salad from Cooking with CSA for a boost in fiber and vitamin A. Finish the refreshing salad off with a zesty two-fruit dressing made of immune-boosting lime and orange juices. Photo:<\/i> Cooking with CSA<\/i><\/p>\n

          Serves 2-4<\/i><\/p>\n

          What You\u2019ll Need<\/b><\/p>\n

          For the salad:<\/p>\n

          4 cups arugula
          \n1\/2 cup mint
          \n4 apricots
          \n1 cup almonds
          \n2 cups cherry tomatoes<\/p>\n

          For the dressing:<\/p>\n

          2 limes
          \n1 orange<\/p>\n

          What to Do
          \n<\/b><\/p>\n

            \n
          1. Thinly chop arugula and mint and place in a large bowl. Slice apricots and add to bowl. Slice almonds lengthwise and add to bowl. Add cherry tomatoes and mix salad well.<\/li>\n
          2. When ready to serve, cut limes and orange in half and juice over salad. Mix well and serve.<\/li>\n<\/ol>\n

            \"White<\/h3>\n

            6. White Peach Spinach Salad with Crunchy Honey Dressing<\/h3>\n

            In the words of recipe creator Kim Kushne, author or The Modern Menu<\/a>, \u201cCrunchy, salty, sweet, and sharp \u2014 this salad has it all!\u201d Crisp sunflower and sesame seeds perfectly compliment the sweet juicy peaches and creamy avocado in this recipe. Photo: Andrew Zuckerman<\/i><\/p>\n

            Serves 6-8<\/i><\/p>\n

            What You\u2019ll Need<\/b><\/p>\n

            8 cups baby spinach
            \nHandful haricots verts, trimmed and cut into 1-inch pieces
            \n1 avocado, cubed
            \n1 white peach, skin on, thinly sliced
            \n1\/4 cup sugar
            \n1\/4 cup honey
            \n1\/4 cup vegetable oil
            \n1\/4 cup cider vinegar
            \n1 teaspoon Dijon mustard
            \n1 garlic clove, minced
            \n1\/4 cup salted shelled sunflower seeds
            \n2 tablespoons sesame seeds<\/p>\n

            What to Do:
            \n<\/b><\/p>\n

              \n
            1. Place spinach, haricots verts, avocado and peach in a large bowl or on a large platter.<\/li>\n
            2. Combine sugar, honey, vegetable oil, vinegar, mustard, garlic, sunflower seeds and sesame seeds in a jar with tight-fitting lid. Shake to thoroughly combine. Drizzle dressing over salad and toss to coat.<\/li>\n<\/ol>\n

              \"Strawberry<\/h3>\n

              7. Red Grape and Strawberry Coleslaw<\/h3>\n

              Although a \u201ccoleslaw,\u201d this recipe from Healthful Pursuit<\/a> makes the list because it includes fruit: grapes and<\/i> strawberries, and is served with cabbage as the greens. Whip up a batch for your next barbecue in lieu of regular coleslaw or less-than-good-for-you potato salad. It\u2019s full of flavor: rich, creamy and satisfying. You can make the coleslaw ahead; this recipe will keep in the refrigerator up to three days. Photo: Leanne Vogel \/ Healthful Pursuit<\/i><\/p>\n

              Serves 4<\/i><\/p>\n

              What You\u2019ll Need<\/b><\/p>\n

              For the coleslaw:<\/p>\n

              1 large head savoy cabbage, sliced thin
              \n1\/3 cup raisins
              \n1 cup red grapes, halved
              \n5 strawberries, sliced thin
              \n2 red shallots, sliced thin
              \n1\/4 cup slivered almonds
              \n1\/2 cup flat leaf parsley, roughly chopped<\/p>\n

              For the dressing:<\/p>\n

              2 tablespoons mayonnaise
              \n2 teaspoons gluten-free Dijon mustard
              \n1 tablespoon extra virgin olive oil
              \n2 tablespoons raw apple cider vinegar
              \n1 teaspoon honey
              \n1 small clove garlic
              \nFreshly ground pepper
              \n1 tablespoon poppy seeds<\/p>\n

              What to Do<\/b><\/p>\n

                \n
              1. Place all coleslaw ingredients to a large bowl. Toss to combine well.<\/li>\n
              2. In a blender, add first seven dressing ingredients. Blend until smooth. Stir in poppy seeds and pour dressing over salad.<\/li>\n
              3. Toss to coat and allow to sit in the refrigerator, covered, for 1 hour.<\/li>\n<\/ol>\n

                \"Blueberry<\/h3>\n

                8. Blueberry and Butternut Squash Salad<\/h3>\n

                Don\u2019t limit blueberries to your morning muffins, pancakes, or yogurt n\u2019 honey parfait. A great source of vitamins K and C, high in antioxidants, and low on the glycemic index, this berry deserves a place at the lunch and<\/i> dinner table! Toss together this hearty salad from the U.S. Highbush Blueberry Council<\/a> to up your blueberry consumption any time of the day. Photo: The U.S. Highbush Blueberry Council<\/i><\/p>\n

                Serves 6<\/i><\/p>\n

                What You\u2019ll Need<\/b><\/p>\n

                1 pound butternut squash, peeled, seeded and cubed
                \n5 tablespoons olive oil, divided
                \n1 1\/4 cups chicken broth
                \n1 cup uncooked couscous
                \n3 tablespoons lemon juice
                \n3\/4 teaspoon salt
                \n1\/4 teaspoon pepper
                \n4 scallions, thinly sliced
                \n1 1\/2 cups blueberries
                \n3\/4 cup crumbled feta cheese
                \n3 cups baby arugula<\/p>\n

                What to Do
                \n<\/b><\/p>\n

                  \n
                1. Preheat oven to 450 degrees. In a large bowl, toss squash with 1 tablespoon oil. Spread on a rimmed baking sheet; bake until tender, about 22 minutes. Let cool.<\/li>\n
                2. Meanwhile, in a medium saucepan bring broth to a boil. Stir in couscous, remove from heat and cover; let stand 5 minutes. Fluff with a fork; cool.<\/li>\n
                3. In a small bowl whisk together remaining olive oil, lemon juice, salt and pepper. Set aside.<\/li>\n
                4. In a large bowl combine squash, scallions, blueberries, cheese and couscous. Spread arugula on a serving platter. Drizzle with 1 tablespoon dressing. Add remaining dressing to couscous mixture; toss to combine. Serve over arugula.<\/li>\n<\/ol>\n

                  \"Kale<\/h3>\n

                  9. Kale, Beet, Carrot and Pomegranate Salad<\/h3>\n

                  Don\u2019t be afraid to get your hands dirty mixing up this colorful salad from CubitsOragnics.com<\/a>. Massaging avocado into the kale helps break down the leaves, taking away their naturally tough texture. Plus, it\u2019s a great hand moisturizer too. Talk about a salad that is good for you inside and out! Photo: Laura Watts<\/i> \/ Cubit\u2019s Organic Living<\/i><\/p>\n

                  Serves 6-8<\/i><\/p>\n

                  What You\u2019ll Need<\/b><\/p>\n

                  For the salad:<\/p>\n

                  2 carrots
                  \n3 beets
                  \n1 bunch kale
                  \n2 avocados
                  \nSeeds from 1\/2 pomegranate<\/p>\n

                  For the dressing:<\/p>\n

                  1\/2 cup\u00a0olive oil
                  \n1\/4 cup\u00a0apple cider vinegar
                  \n1 tablespoon lemon juice
                  \n1 tablespoon Dijon mustard
                  \n1 scant teaspoon salt<\/p>\n

                  What to Do
                  \n<\/b><\/p>\n

                    \n
                  1. Grate carrots and beets by hand or in a food processor.<\/li>\n
                  2. Tear kale into bite-size pieces.\u00a0Remove avocado skin and pit. With clean hands, massage avocado flesh into kale being sure to cover each piece.<\/li>\n
                  3. Combine kale, carrots, beets and pomegranate seeds. Toss as evenly as possible and set aside.<\/li>\n
                  4. In a small bowl whisk together dressing ingredients. Drizzle dressing over salad and toss again.<\/li>\n<\/ol>\n

                    \"Pear<\/h3>\n

                    10. Pear-Zucchini Salad<\/h3>\n

                    <\/b>Pear topped salads are nothing new, but this one from A Grateful Life<\/a> leaves the arugula and blue cheese at home. The \u201cgreen\u201d in this salad comes from less-expected collard greens and the rich and creamy ingredient is good-for-you avocado. To prevent this salad from being overly bitter, remove the stems from the collard greens. Photo:<\/i> Meredith Gnau<\/i> \/ A Grateful Life<\/i><\/p>\n

                    Serves 1-2<\/i><\/p>\n

                    What You\u2019ll Need<\/strong><\/p>\n

                    2 handfuls collard greens
                    \n1 handful spinach
                    \n1 zucchini
                    \n1\/8 cup sliced red onion
                    \n1 Bartlett pear
                    \nJuice from 1 lemon
                    \nSea salt, to taste
                    \n1\/2 avocado
                    \nSeasoned rice vinegar, optional<\/p>\n

                    What to Do<\/strong><\/p>\n

                      \n
                    1. Devein collard greens by running your knife along both sides of the\u2028thick center stem of each leaf. Discard stems. Chop\u2028remaining collards and spinach and add to a large bowl.<\/li>\n
                    2. Cut zucchini in half lengthwise. Using a mandolin or knife, uniformly slice\u2028 zucchini into half moons. Next, thinly slice red onion. Cut the pear into quarters removing the core. Thinly slice each\u2028quarter making pieces approximately 1\/8 to 1\/4-inch thick. Chop avocado into cubes. Add chopped produce to\u2028greens.<\/li>\n
                    3. Pour lemon juice over salad and salt to taste. Toss well so leaves are coated. Add a small splash\u2028of vinegar if desired, plate, and dig in.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

                      Fruit salad finds a place at the dinner table with these 10 fruit-focused recipes all served over a bed of greens.<\/p>\n","protected":false},"author":7,"featured_media":17842,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[27,9],"tags":[52,85,90,341,381],"class_list":["post-17771","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy","category-recipes","tag-fruit","tag-salad","tag-summer","tag-tax1living-well","tag-tax2low-carb-diets"],"acf":[],"_links":{"self":[{"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/posts\/17771","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/comments?post=17771"}],"version-history":[{"count":0,"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/posts\/17771\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/media\/17842"}],"wp:attachment":[{"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/media?parent=17771"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/categories?post=17771"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dailyburn.com\/life\/wp-json\/wp\/v2\/tags?post=17771"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}