A simple and colorful salad with the goodness of mixed greens, microgreens, and fruits. This mixed greens and fruit salad is one eye-catchy side salad with no heavy dressing but with a good dose of nutrients, antioxidants, and vitamins.
Growing up, kosambari, is the only raw salads I have had. Once in awhile, my mom would serve fruits and honey salad. I remember enjoying jackfruit and grapes mixed with honey. (Yes, we add honey to the super sweet jackfruit) Also, I love to relish pineapples and guava with a sprinkle of red chili powder and fruit chaat.
After coming to the US, I got hooked with all the side salads and dressings. I was shocked at realizing how the dressing can add up all the calories. Thanks to my colleague, who introduced me to different varieties of simple salads and light dressings. From then on, I tried various combinations and started making my own.
Be it the macaroni salad or the spinach salad with strawberries or Olive Garden style salad; I love them all.
Today, I am going to share simple greens and fruit salad with honey. I did not any add any other sauces or condiments. This fruit salad with greens is a very basic recipe, and you can customize it according to your preference. Check the recipe notes section for the addons.
Let me explain in detail, the ingredients that I used:
Mixed Greens & Microgreens:
I used the store-bought mixed greens for this salad. Tender baby greens that are not bitter would work well in this salad. You can also use a combination of baby spinach, kale, and arugula.
Again, I went with store-bought mixed microgreens for this salad. But microgreens are optional. You can even make this salad without them, or you can increase the measure of microgreens and reduce the ratio of mixed greens.
Fruits:
I love fresh pineapples. And to add more colors, I used raspberries. You can also use strawberries, but I just went with what I had in hand. Add fresh and seasonal fruits of your choice for that nice crunch.
Dry Fruits:
I know prunes won’t be the first choice for anyone. But I want to incorporate it into my diet, so instead of having them separately, I started mixing them in my salads. Instead of prunes, you can also use dates or raisins or a combination of all.
Dressing:
Last but not least, I used some honey to balance out all the flavors. If you are vegan, you can use maple syrup instead.
Serving Size:
I have mentioned the serving size as two. If you are having this as a meal, it will suffice two. But if you are serving this as a side salad, you can serve up to 4 people.
Recipe Notes & Salad Addons-
As I mentioned before, this is a very basic salad recipe. You can customize it according to your preference.
- Instead of mixed greens, you can just go with baby spinach or go for a combination of baby spinach, baby kale, and baby arugula. I would prefer tender and young greens for this salad.
- I have tried this salad with dates and raisins instead of prunes. Again, you can add either one or combine all the three dry fruits.
- I like this combo of pineapples and raspberries with greens. But you can add other berries and available fresh fruits.
- You can also add roasted nuts like almonds, walnuts, pecans for additional crunch. If you want to lower your salt intake, then opt for unsalted nuts.
- You can use a tsp or two of any citrus zest for the fresh flavor. I didn’t feel the need with fresh pineapples.
- Make sure to use sweet pineapples. Tangy pineapples don’t go well in this salad.
- I would recommend fresh sweet pineapples, but if you can’t source it, you can use canned ones. But drain the water completely before using it.
How to layer and serve this Greens ‘n’ Fruit Salad-
Ok, there are no significant recipe steps here. Just chop and mix all the ingredients except honey. Just drizzle honey before serving. But I like to layer this salad and serve.
Just look at how the color pops. It’s the real “eat the rainbow” kind of salad plate.
First, form a bed of mixed greens and add the microgreens on top.
Then add the fruits—first, pineapple.
Next, add the raspberries.
Finally, add the prunes and drizzle some honey and serve right away.
Other salad recipes from my archives:
- Spinach and strawberry salad
- Fruit and Vegetable Chaat
- Garden salad
- Macaroni pasta salad with veggies
- Green mango and papaya salad
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Mixed Greens and Fruit Salad with Honey | No Oil Salad
Ingredients
- 2 cups mixed greens loosely packed
- ½ cup microgreens
- 1 cup pineapple fresh cut into cubes
- 10 raspberries cut into halves
- 6 prunes chopped roughly
- 2 tbsp honey or as required
Instructions
- I like to layer this salad and serve. So first place the mixed greens, followed by microgreens. Then layer the fruits and prunes. Drizzle honey and serve right away.
- Alternatively, you can mix all the ingredients except honey and just drizzle honey before serving.
Notes
- Instead of mixed greens, you can just go with baby spinach or go for a combination of baby spinach, baby kale, and baby arugula. I would prefer tender and young greens for this salad.
- I have tried this salad with dates and raisins instead of prunes. Again, you can add either one or combine all the three dry fruits.
- I like this combo of pineapples and raspberries with greens. But you add other berries and available fresh fruits.
- You can also add roasted nuts like almonds, walnuts, pecans for additional crunch. If you want to keep your salt intake in the bay, then opt for unsalted nuts.
- You can use a tsp or two of any citrus zest for the fresh flavor.
- Make sure to use sweet pineapples. Tangy pineapples don't go well in this salad.
I would recommend fresh sweet pineapples, but if you can't source it, you can use canned ones. But drain the water completely before using it.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: This recipe was originally posted in 2014 but now updated with new photos.
I like fruit salad.
But I want to know English word for kale and angura do arugula.
Thanks