Delicious and Healthy Green Salads Featuring Fruit

Baby Spinach, Baby Arugula, Mixed Greens, watermelon, mango, apple, orange, pear, and strawberries
Baby Spinach, Baby Arugula, Mixed Greens, watermelon, mango, apple, orange, pear, and strawberries | Source

I have “test driven” a variety of side salads that are made as green salads, but feature fruits, such as apples, oranges, pears, and mangoes. In most cases, the original recipes were for 6 to 8 side salads. I have adjusted the recipes down for 2 side salads (except the Waldorf, which I left at 6 servings).

Keep checking back. I’m adding more recipes and pictures for green salads featuring fruit as I try them. I have salads with pineapple, kiwi, and blueberries lined up.


Recipes featured in this hub (so far):

Strawberry Spinach Salad

Mango, Avocado, and Cilantro Salad with Spring Mix Greens

Blackberry Pear Asian Salad

Beet, Orange, and Arugula Salad

Watermelon & Avocado Salad

Waldorf Salad with Apples and Raisins on Romaine

Grilled Peach and Blue Cheese Salad

Pear and Spinach Salad with Gorgonzola

Orange Romaine Salad

English Farmhouse Salad with Apples and Spring Mix Greens



Strawberry-Spinach Salad

Strawberry Spinach Salad with gorgonzola cheese, red onions, and sliced almonds
Strawberry Spinach Salad with gorgonzola cheese, red onions, and sliced almonds | Source

Strawberry-Spinach Salad

This salad is from Southern Living, and features blue cheese and almonds.


2 Tbsp thinly sliced red onion

3 oz baby spinach

1/3 cup sliced strawberries

2 Tbsp blue cheese

1 Tbsp toasted almonds slices

1 Tbsp red wine vinegar

2 Tbsp olive oil

Salt & pepper to taste


1- In a medium-sized mixing bowl, gradually whisk 2 tablespoons of olive oil into 1 tablespoon of red wine vinegar. Add salt & pepper to taste.

2- Add spinach to bowl, and toss to coat with vinaigrette.

3- Divide spinach mixture between two salad plates

4- Top each salad with red onion, blue cheese, and sliced strawberries.


Yield: Two side salads.


Mango, Avocado, and Cilantro Salad

Mango, Avocado, and Cilantro Salad with Spring Mix greens
Mango, Avocado, and Cilantro Salad with Spring Mix greens | Source

Mango, Avocado, and Cilantro Salad


From Simply Salads by Jennifer Chandler, who recommends it as a side for spicy Latin dishes, seafood, and grilled meat.


½ bag Spring Mix (2 to 3 oz of 5 oz bag)

½ ripe avocado

¼ mango

¼ cup red onion

¼ cup cilantro leaves

1 Tbsp white balsamic vinegar

3 Tbsp extra virgin olive oil

Salt & pepper


1- Split avocado, and remove seed. Slice vertically and horizontally in rows to make cubes no larger than ½-inch. Use a spoon to separate cubes from the skin.

2- Peel mango, and cut flesh away from the pit. Cut into cubes, or thin slices about 2-3” long.

3- Dice red onion. I prefer thin slices of onion about 1 to 1 ½ inch long.

4- Measure vinegar into a large mixing bowl. Slowly whisk in olive oil. Add salt and pepper to taste.

5- Add Spring Mix, cilantro, avocado, mango, and red onion. Toss to coat with vinaigrette. Serve immediately.


Yield: Two appetizer or side salads.


Blackberry Pear Asian Salad

Blackberry Pear Asian Salad with Asian Ginger Dressing
Blackberry Pear Asian Salad with Asian Ginger Dressing | Source

Blackberry Pear Asian Salad


A friend recommended “black” fruits and vegetables to my brother to promote kidney health. I found this recipe for a green salad with blackberries on the Driscoll’s website. As with most of the salads in this post, I reduced the recipe to 2 servings. The recipe called for bottled ginger sesame salad dressing. I found a recipe on AllRecipes.com (link included below) for the dressing.

½ pkg Spring Mix lettuce (2.5 to 3 oz)

3 oz blackberries

½ ripe pear

1/3 cup sliced cucumbers

1 green onion

1/8 cup toasted sliced almonds

1/8 cup Ginger Sesame Dressing


1- Slice green onions on the diagonal. Place in medium-sized mixing bowl. Add Spring Mix and sliced cucumbers.

2- Pour 1/8 cup of dressing over greens. Toss to coat.

3- Divide greens between 2 salad plates.

4- Cut pear lengthwise into slices about ½” thick. Cut away core and discard. Cut into cubes. Place an equal amount on the 2 salads.

5- Arrange blackberries on the salads. Top with almond slices. Drizzle additional dressing as desired.


Beet, Orange, and Arugula Salad

Arugula Salad with beets and orange
Arugula Salad with beets and orange | Source

Beet, Orange, and Arugula Salad

I really enjoy beets on a salad. This one from the NY Times is an arugula salad with beets and orange.


½ Tbsp orange juice

½ tsp balsamic vinegar

½ Tbsp red wine vinegar or sherry vinegar

Salt and pepper

1 ½ Tbsp grapeseed oil

½ Tbsp olive oil

1 large or 2 small beets

1 medium orange

3 cups arugula or baby arugula

1 Tbsp cilantro, chopped

2 Tbsp walnut pieces


1- Roast beets until tender, and set aside to cool. I buy organic roasted beets in the refrigerated produce walk-in at Costco.

2- In a large mixing bowl, pour orange juice, vinegars, salt and pepper. Gradually whisk in oil.

3- Add arugula to dressing and toss to coat. Remove arugula with tongs, and divide between two salad plates.

4- Peel and separate orange into pieces. Remove skin and any seeds. Break into small pieces. I placed pieces in the bowl first, which had a bit of leftover dressing. Arrange on arugula.

5- Peel beets and cut into wedges, or cut into small cubes. Add to bowl to coat with dressing. I also placed beets in the bowl with dressing first. Arrange on arugula.

6- Top salads with walnuts and cilantro before serving.


Yield: Two side salads.



Watermelon and Avocado Salad

Watermelon Salad with avocado and gorgonzola
Watermelon Salad with avocado and gorgonzola | Source

Watermelon & Avocado Salad

This salad is from recipegirl.com blog, and features watermelon, avocado, feta cheese, and fresh herbs on mixed salad greens.


1 Tbsp rice vinegar (I used Champagne vinegar)

1 Tbsp olive oil

Salt and pepper

½ small avocado, diced

3 oz mixed salad greens

2 cups diced watermelon

1 ½ oz feta cheese (I used 1/2 oz Gorgonzola)

1 tsp chopped chives

½ Tbsp thinly sliced fresh basil (Don't skip the basil- it really enhances the salad!)

1 Tbsp pine nuts or slivered almonds


1- Whisk together oil, vinegar, salt and pepper in a medium-sized mixing bowl.

2- Add salad greens, basil, and chives, and toss to combine.

3- Divide salads onto 2 plates.

4- Top with watermelon, avocado, cheese, and nuts.


Yield: Two large side salads.



Waldorf Salad

Waldorf Salad with Red Delicious and Fiji apples, raisins, and nuts, on a bed of Romaine lettuce
Waldorf Salad with Red Delicious and Fiji apples, raisins, and nuts, on a bed of Romaine lettuce | Source

Waldorf Salad


From Simply Salads by Jennifer Chandler. This salad is named for the Waldorf-Astoria Hotel, where the recipe originated in the 1890s. I modified the original recipe according to my ingredient preferences and availability, but made the full 6 portion recipe.


2 Fuji apples

1 Red Delicious apple

3 Tbsp apple cider vinegar

¾ cup walnuts pieces, toasted

1 cup golden raisins

2 tsp curry powder

2 stalks celery, thinly sliced

1/3 cup fresh mint

½ red onion

¾ cup mayonnaise

Salt & pepper

1 bag Hearts of Romaine (10 oz)


1- Wash apples. If organic, leave the skin on for color. Quarter apples and core. Cut into ¼-inch cubes. (I cut my apples into ½-inch cubes.)

2- Cut celery into thin slices. (I bought celery sticks. I used 3 sticks, about 4”-inches long, and cut them medium thin.)

3- Cut onion into thin slices, about 1 ½ inches long. (I used about ½ cup of sliced onion.)

4- Finely chop mint. (I could not find fresh mint, and therefore left this out.)

5- Toss apples with vinegar in a large bowl.

6- Add walnuts, raisins, celery, onions, mint, and curry powder. Toss with apples to combine. (I only had ¼ cup of English walnut pieces, so used ½ cup of pecan pieces. I also added ¼ cup of dried cranberries for extra color).

7- Stir in mayonnaise to coat fruit. (I used ¾ cup of mayo. One-half cup lightly coated the apple mixture. If you want the mayo to coat the Romaine, then I would probably use the 1 cup that the recipe called for.)

8- Add fresh ground pepper and salt to taste.

9- Refrigerate covered for at least one hour for flavors to develop.

10- Serve on a bed of Romaine.


Yield: Listed as 6 appetizer or side salads. This would mean ½ of an apple plus the nuts, raisins, etc. per serving, which does not sound like a lot, but to me, these portions are huge. Add ½ to ¾ cup of chopped or sliced chicken and you’d have a meal.


Grilled Peach and Blue Cheese Salad

Arugula salad with grilled peach wedges and gorgonzola
Arugula salad with grilled peach wedges and gorgonzola | Source

Grilled Peach and Blue Cheese Salad

This is an arugula salad featuring grilled peaches, modified from a recipe by Iron Chef Michael Symon.


1 firm peach

1/8 cup, plus ½ Tbsp olive oil

1 small clove garlic

1/8 cup red wine vinegar

½ tsp Dijon mustard

½ tsp honey

½ cup sliced almonds

1 ½ to 2 cups baby arugula

¼ cup blue cheese such as gorgonzola


1- Cut peach into 8 to 12 wedges. Drizzle or brush with ½ Tbsp olive or coconut oil. Grill for a few seconds on each side on a hot grill, to get some nice grill marks, and soften the peaches slightly. Alternatively, warm peach slices for 1 to 2 minutes in a 250° oven.

2- In a medium-sized mixing bowl, whisk together garlic, vinegar, mustard, honey, and 1/8 cup olive oil. Add salt to taste.

3- Add baby arugula to dressing, and toss to coat.

4- Use tongs to gently transfer arugula to 2 salad plates.

5- Top salads with grilled peaches, sliced almonds, and blue cheese.


Pear and Spinach Salad

Spinach Salad with Pears, Gorgonzola Cheese, and Almonds
Spinach Salad with Pears, Gorgonzola Cheese, and Almonds | Source

Pear and Spinach Salad


From Simply Salads by Jennifer Chandler.


½ Bosc pear

½ bag Baby Spinach (2 to 3 oz of 5 oz bag)

2 Tbsp Gorgonzola cheese crumbles

1 Tbsp sliced almonds

1 Tbsp white wine vinegar

3 Tbsp extra virgin olive oil

Salt & pepper


1- Toast almond slices. Set aside to cool.

2- Peel pears. Shave pears into thin strips with a vegetable peeler.

3- Slice Gorgonzola into thin slices. I used crumbles.

4- Pour vinegar into a medium-sized mixing bowl. Slowly whisk in oil. Add salt and pepper to taste.

5- Add spinach to mixing bowl. Dress with vinaigrette. Divide spinach among 6 plates.

6- Top salads with pear and Gorgonzola slices. Add almonds.


Yield: Two appetizer or side salads.


Orange Romaine Salad

Romaine lettuce with orange pieces
Romaine lettuce with orange pieces | Source

Orange Romaine Salad


The proportions for this AllRecipes.com recipe seemed off. I adjusted the dressing to be just enough for this salad (vs one cup of dressing). Also, in the original recipe, 3 oranges seemed like a lot for 1 head of Romaine. I adjusted further, for 2 side salads vs the original 8 servings.


½ bag of Romaine

1 medium orange

1 Tbsp red wine vinegar

3 Tbsp olive oil

1 tsp honey

Salt & pepper

1 Tbsp green onion


1- In a large mixing bowl, pour vinegar. Gradually whisk in olive oil. Add honey, salt and pepper, and whisk to combine. Add finely chopped green onion.

2- Add Romaine lettuce and toss to coat.

3- Peel and separate orange into pieces. Remove skin and any seeds. Cut into small pieces.

4- Add orange pieces to lettuce and coat with dressing.


Yield: Two side salads.


English Farmhouse Salad

Farmhouse Salad with apple, nuts, and Gorgonzola cheese
Farmhouse Salad with apple, nuts, and Gorgonzola cheese | Source

English Farmhouse Salad


From Simply Salads by Jennifer Chandler.


½ medium Granny Smith Apple

½ Tbsp + 2 tsp olive oil

½ bag Spring Mix (about 2-3 oz of a 5 oz bag)

2 Tbsp walnut pieces

2 Tbsp crumbled Stilton blue cheese

1 Tbsp sugar

pinch dry mustard

1 Tbsp white vinegar

½ tsp apple cider vinegar

1 tsp Worcestershire sauce

Salt & pepper


1- Toast walnuts. Set aside to cool.

2- Core apple and cut into thin slices. (I had a Red Delicious apple, so that’s what I used.) Toss slices with ½ tablespoon oil.

3- Grill apple slices until slightly softened, about 4 minutes, turning halfway. (I did not want to drag out the Foreman grill, so I just pan fried my apple slices.) Cool slices.

4- In a large bowl, pour both vinegars, Worcestershire, dry mustard, and sugar. Whisk to combine. Slowly whisk in 2 teaspoons of oil. Add salt and pepper to taste.

5- Add Spring Mix to bowl. Toss to coat. Divide greens onto two salad plates.

6- Top with grilled apple slices, Stilton cheese, and toasted nuts before serving. (I used Gorgonzola cheese and pecans, because that’s what I had.)


Yield: Two appetizer or side salads.


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© 2014 rmcrayne

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5 comments

lovepearls profile image

lovepearls 2 years ago from Athens, Greece

Everything looks delicious, great recipes, I am hungry already! Thanks for sharing!


Samir Rajkarnikar 2 years ago

It looks really good and delicious , I want to take a bite.


peachpurple profile image

peachpurple 2 years ago from Home Sweet Home

great pic, making me hungry again


Kristen Howe profile image

Kristen Howe 20 months ago from Northeast Ohio

Great healthy salad alternative recipes featuring fruit. I might try some of them this spring or summer. Voted up!


Elsie Hagley profile image

Elsie Hagley 14 months ago from New Zealand

I would like to try all these recipes, enjoy eating salads but have never tried adding some of these fruits, so looking forward to summer (which is just around the corner in NZ) and enjoying your recipes.

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