Tropical Fruity Brunch Salad

Is it a fruit salad or a green salad? Who cares, it's perfect for brunch! This over-the-top tropical salad balances sweet and bitter flavors and will make a welcome, fresh addition to any brunch spread.


For the Dressing

  • 3 tbsp fresh-squeezed tangerine juice
  • 1 tbsp macadamia nut (or other rich nut) oil
  • 1 tbsp maple syrup
  • Very generous flaky sea salt and freshly ground black pepper

For the Salad

  • Small head of radicchio
  • Romaine heart
  • 2 c baby spinach
  • Assorted fruits of choice
  • Handful of sunflower sprouts


  1. In a large mixing bowl, combine the dressing ingredients.
  2. Cut the radicchio into thin ribbons, add it to the dressing, and toss. Let the radicchio sit in the dressing while you cut the fruit; this will help it to tenderize and mellow. Don't add the other greens yet.
  3. Prepare the fruit as needed by peeling, slicing, removing seeds, etc.
  4. When 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 sliced fruit.
  6. Garnish with a handful of sprouts scattered across the top.