Updated date:

10 Green Salads Featuring Fruit (Including Strawberry Spinach and Watermelon Avocado)

Author:

Rose Mary's mother and all of her aunts are great Southern cooks. She likes to think she's not so bad herself.

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

I have tested 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 quantities down so that each recipe makes 2 side salads, except the Waldorf, which I left at 6 servings.

These are the recipes that are included in this article:

  • Strawberry Spinach
  • Mango, Avocado, and Cilantro with Spring Mix Greens
  • Blackberry Pear Asian
  • Beet, Orange, and Arugula
  • Watermelon and Avocado
  • Waldorf Salad with Apples and Raisins on Romaine
  • Grilled Peach and Blue Cheese
  • Pear and Spinach with Gorgonzola
  • Orange Romaine
  • English Farmhouse with Apples and Spring Mix Greens
Strawberry Spinach Salad with gorgonzola cheese, red onions, and sliced almonds

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

Strawberry Spinach Salad

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

Yield: Two side salads.

Ingredients

  • 2 tablespoons thinly sliced red onion
  • 3 ounces baby spinach
  • 1/3 cup sliced strawberries
  • 2 tablespoons blue cheese
  • 1 tablespoon toasted almonds slices
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • Salt & pepper to taste

Instructions

  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 a 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.
Mango, Avocado, and Cilantro Salad with Spring Mix greens

Mango, Avocado, and Cilantro Salad with Spring Mix greens

Mango, Avocado, and Cilantro

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

Yield: Two appetizer or side salads.

Ingredients

  • 1/2 bag Spring Mix (2 to 3 oz of 5 oz bag)
  • 1/2 ripe avocado
  • 1/4 mango
  • 1/4 cup red onion
  • 1/4 cup cilantro leaves
  • 1 tablespoon white balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt & pepper

Instructions

  1. Split avocado, and remove the 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 1/2 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.
Blackberry Pear Asian Salad with Asian Ginger Dressing

Blackberry Pear Asian Salad with Asian Ginger Dressing

Blackberry Pear

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 for the dressing.

Yield: 2 side salads

Ingredients

  • 1/2 package Spring Mix lettuce (2.5 to 3 oz)
  • 3 ounces blackberries
  • 1/2 ripe pear
  • 1/3 cup sliced cucumbers
  • 1 green onion
  • 1/8 cup toasted sliced almonds
  • 1/8 cup Ginger Sesame Dressing

Instructions

  1. Slice green onions on the diagonal. Place in a 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.
Arugula Salad with beets and orange

Arugula Salad with beets and orange

Beet, Orange, and Arugula

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

Yield: Two side salads.

Ingredients

  • 1/2 tablespoon orange juice
  • 1/2 teaspoon balsamic vinegar
  • 1/2 tablespoon red wine vinegar or sherry vinegar
  • Salt and pepper
  • 1 1/2 tablespoons grapeseed oil
  • 1/2 tablespoon olive oil
  • 1 large or 2 small beets
  • 1 medium orange
  • 3 cups arugula or baby arugula
  • 1 tablespoon cilantro, chopped
  • 2 tablespoons walnut pieces

Instructions

  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 the 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 the dressing first. Arrange on arugula.
  6. Top salads with walnuts and cilantro before serving.
Watermelon Salad with avocado and gorgonzola

Watermelon Salad with avocado and gorgonzola

Watermelon and Avocado

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

Yield: Two large side salads.

Ingredients

  • 1 tablespoon rice vinegar (I used Champagne vinegar)
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1/2 small avocado, diced
  • 3 ounces mixed salad greens
  • 2 cups diced watermelon
  • 1 1/2 ounces feta cheese (I used 1/2 ounce Gorgonzola)
  • 1 teaspoon chopped chives
  • 1/2 tablespoon thinly sliced fresh basil (Don't skip the basil—it really enhances the salad!)
  • 1 tablespoon pine nuts or slivered almonds

Instructions

  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.
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

Waldorf

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.

Note: 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.

Yield: Six large servings.

Ingredients

  • 2 Fuji apples
  • 1 Red Delicious apple
  • 3 tablespoons apple cider vinegar
  • 3/4 cup walnuts pieces, toasted
  • 1 cup golden raisins
  • 2 teaspoons curry powder
  • 2 stalks celery, thinly sliced
  • 1/3 cup fresh mint
  • 1/2 red onion
  • 3/4 cup mayonnaise
  • Salt & pepper
  • 1 bag Hearts of Romaine (10 ounces)

Instructions

  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.
Arugula salad with grilled peach wedges and gorgonzola

Arugula salad with grilled peach wedges and gorgonzola

Grilled Peach and Blue Cheese

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

Yield: 2 side salads

Ingredients

  • 1 firm peach
  • 1/8 cup, plus 1/2 tablespoon olive oil
  • 1 small clove garlic
  • 1/8 cup red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/2 cup sliced almonds
  • 1 1/2 to 2 cups baby arugula
  • 1/4 cup blue cheese such as gorgonzola

Instructions

  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.
Spinach Salad with Pears, Gorgonzola Cheese, and Almonds

Spinach Salad with Pears, Gorgonzola Cheese, and Almonds

Pear and Spinach Salad

From Simply Salads, by Jennifer Chandler.

Yield: Two appetizer or side salads.

Ingredients

  • 1/2 Bosc pear
  • 1/2 bag Baby Spinach (2 to 3 oz of 5 oz bag)
  • 2 tablespoons Gorgonzola cheese crumbles
  • 1 tablespoon sliced almonds
  • 1 tablespoon white-wine vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt & pepper

Instructions

  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 the mixing bowl. Dress with vinaigrette. Divide spinach among 6 plates.
  6. Top salads with pear and Gorgonzola slices. Add almonds.
Romaine lettuce with orange pieces

Romaine lettuce with orange pieces

Orange Romaine

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.

Yield: Two side salads.

Ingredients

  • 1/2 bag of Romaine
  • 1 medium orange
  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon honey
  • Salt and pepper
  • 1 tablespoon green onion

Instructions

  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 the skin and any seeds. Cut into small pieces.
  4. Add orange pieces to lettuce and coat with dressing.
Farmhouse Salad with apple, nuts, and Gorgonzola cheese

Farmhouse Salad with apple, nuts, and Gorgonzola cheese

English Farmhouse Salad

From Simply Salads, by Jennifer Chandler.

Yield: Two appetizer or side salads.

Ingredients

  • 1/2 medium Granny Smith Apple
  • 1/2 tablespoons and 2 teaspoon olive oil
  • 1/2 bag Spring Mix (about 2-3 oz of a 5 oz bag)
  • 2 tablespoons walnut pieces
  • 2 tablespoons crumbled Stilton blue cheese
  • 1 tablespoon sugar
  • Pinch dry mustard
  • 1 tablespoon white vinegar
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • Salt & pepper

Instructions

  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.)

© 2014 rmcrayne

Comments

Elsie Hagley from New Zealand on September 23, 2015:

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.

Kristen Howe from Northeast Ohio on March 21, 2015:

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

peachy from Home Sweet Home on May 19, 2014:

great pic, making me hungry again

Samir Rajkarnikar on May 19, 2014:

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

lovepearls from Athens, Greece on May 18, 2014:

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