Fruity Brunch Salad

Spring is the season for brunch, isn't it?? Switch up your brunch game with this delightfully fruity, very colorful, show-stealing brunch salad. Is it a green salad or a fruit salad? You decide!

If this salad isn't a celebration of plants in all their glory, then I don't know what is. Have you ever seen such an array of beautiful, colorful, fresh produce??

As we get deeper into spring and early summer, I feel like a lot of people get really into brunch. Between Easter, Mother's Day, baby showers, wedding showers, and warmer, sunnier days, brunching seems to be at the forefront of everyone's minds in April and May.

Thankfully I've got you covered! This salad is really a show-stopper and will work for all your brunchy events. It's over-the-top enough to feel worthy of a special occasion, yet easy enough to make again and again. Plus it brings a lot of freshness to the table, which is always a welcome addition to heavier brunch fare. You can easily scale up or down to fit your needs.

The key to this salad is loading it up with all the decadent, beautiful, unique fruits you can find! I've made this loads of times with different fruit combinations, but shown here I have mango, green kiwi, red kiwi, Ojai pixie tangerines, mandarinquots, kumquats, dragonfruit, and blueberries. Choose what you love and whatever feels most special! I recommend trying to get a good mixture though; some tropical fruit, some citrus, and definitely some berries.

To counteract the sweetness from the fruit, use radicchio as your primary base! Its bitter flavor is the perfect foil, plus how beautiful is that color? I like to mix in some romaine for crunchy texture and some spinach for color, plus some sprouts since they just scream spring.

Although I'm a huge lover of fruit on salads, I know that some people are skeptical about this combination. If you're new to fruit on salads, this one is a perfect place to start. It's sort of half fruit salad anyways, and doing it for brunch (rather than dinner) is a good way to dip a toe in the water.

If you end up loving fruit on a salad (I hope you do!!), I have loads of others. Some of my favorites are this California Harvest Salad (which features figs), this Mojito Corn Salad (peaches!), this Blistered Shishito Pepper Salad (mango), and this Roasted Corn, Strawberry, and Avocado Potluck Salad. Fruit brings color, freshness, juiciness, and sweetness to any salad, which are all important!

For this brunch salad, I wanted to keep the flavors delicate and fruity rather than super-savory. The dressing is a really simple mixture of fresh-squeezed tangerine juice, macadamia nut oil, and a dash of maple syrup. The oil provides a bit of richness and decadent, nutty flavor, while the tangerine juice provides acidity. The fruit adds so much flavor that a simple dressing is really all you need.

Yes, you heard me right... macadamia nut oil! This gorgeous, nutty, flavorful, luscious oil is from my pioneering friends at Maiden Hawaii Naturals. They're on Maui and make the most wonderful culinary oils, which I've really fallen in love with. I recommend this oil so highly if you can get your hands on it, there's nothing like it! But if you can't find it, any rich nutty oil will work. Walnut oil? Pistachio oil? Each will be great and will take your salad in a new direction flavorwise; you could even garnish your salad with the same kind of nut.

Are you planning any brunch events this spring? Or maybe breakfast-for-dinner, which is what we like to do? There's a whole "Brunch" label here on the blog which you might want to check out. Whether you're looking for sweet, savory, or non-traditional, you'll find all sorts of fun things there. Some of my suggestions for an unforgettable brunch?? An Upside-Down Brussel Sprout Frittata (so unique!), Mexican Coffee Waffles, homemade Banana Bread Granola, and of course this salad... plus these Superfood Chocolate Mini Tarts for dessert!

Happy spring and happy brunch season!

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram. 

Disclosure: This post is sponsored by Maiden Hawaii Naturals. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

Need another epic centerpiece salad? Take a look at this beautiful Grilled and Raw Spring Salad. True proof that salads are art!

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

For the Dressing
  • 3 tbsp fresh-squeezed tangerine juice
  • 1 tbsp macadamia nut oil. See my description above; I'm in love with this gorgeous oil from Maiden Hawaii Naturals! If you can't find it, any rich nut oil will work.
  • 1 tbsp maple syrup
  • Very generous flaky sea salt and freshly ground black pepper
For the Salad
  • Small head of radicchio
  • Romaine heart
  • Cup or two of baby spinach
  • Various fruit of choice (shown above: mango, green kiwi, red kiwi, Ojai pixie tangerines, mandarinquots, kumquats, dragonfruit, and blueberries)
  • Handful of sunflower sprouts
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. In a large mixing bowl, combine the dressing ingredients.
  2. Cut the radicchio into thin ribbons and add it to the dressing. Toss well. Let the radicchio sit in the dressing while you cut up the fruit; this will help it to tenderize and mellow. Don't add the other greens yet since you don't want them to get soggy!
  3. Prepare your fruit as needed by peeling, slicing, removing seeds, etc.
  4. When you're ready to serve, cut the romaine into thin ribbons and add it to the radicchio. Add the spinach and toss.
  5. Transfer the greens to a serving platter and top with your sliced fruit.
  6. Finish it off with a handful of sprouts scattered across the top.

NOTE: To prepare this salad ahead, you can make the dressing up to a couple days in advance and cut the fruit the day before (just keep it sealed up in the fridge). When you're ready to serve, just toss the greens in the dressing and assemble. Depending on your schedule, you could put the radicchio into the dressing up to an hour ahead, but no longer. I wouldn't suggest trying to prepare this salad farther in advance because the greens will wilt.


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