Why You’ll Love Sunshine Salad Recipe

It delivers a burst of color: vibrant greens, orange citrus segments, bright cherry tomatoes, and sweet corn make the plate visually appealing.
The flavor is fresh and balanced: crisp vegetables, juicy fruit, and a tangy-sweet dressing make each bite lively.
It’s extremely flexible: you can swap ingredients based on season or preference and still keep the bright, refreshing vibe.
It’s quick and no-cook: the entire recipe comes together in about 15 minutes.
It works for many occasions: serve it as a side dish, light lunch, or turn it into a main with added protein.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

mixed greens or spinach
cherry tomatoes, halved
orange, peeled and segmented
shredded carrots
sweet corn
red onion, thinly sliced
sunflower seeds (optional)
crumbled feta (optional)
For the dressing: olive oil, lemon juice, honey, Dijon mustard, salt and pepper

Directions

In a large bowl, combine the mixed greens or spinach, cherry tomatoes, orange segments, shredded carrots, sweet corn, and red onion.
In a small jar or bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until fully emulsified.
Pour the dressing over the salad just before serving and toss gently to coat.
If using, sprinkle the sunflower seeds and crumbled feta on top.
Serve immediately for best texture and freshness.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes

Variations

Make it a main dish: Add grilled chicken, sautéed shrimp, or pan-seared tofu for protein.
Change the greens: Swap in kale, romaine, or arugula for different textures and flavors.
Seasonal swaps: Add summer fruits like peaches or cucumber, or fall ingredients like roasted sweet potatoes or apple slices.
Dressing alternatives: Try a citrus poppy seed or balsamic maple vinaigrette instead of the honey-lemon dressing.
Add richness: Include nuts (almonds, pecans), seeds (pumpkin, flax), avocado, or goat cheese for added texture and flavor.

Storage/Reheating

Best enjoyed fresh.
If making ahead, store the dressing separately and add just before serving to avoid soggy greens.
Hardy ingredients like shredded carrots and corn can be prepped 2–3 days in advance and stored in airtight containers.
Dressed salad keeps for up to 24 hours in the fridge; undressed components can last up to 3 days depending on the greens used.
No reheating required — serve chilled or at room temperature.

FAQs

What kind of greens are best?

Mixed greens or baby spinach are ideal, but romaine or kale can also be used for a sturdier texture.

Can I use canned corn instead of fresh?

Yes, canned corn (drained) works well and is a great time-saving option.

What happens if I dress the salad too early?

Dressing the salad too early can lead to wilted greens. Dress just before serving for the best texture.

Is this salad suitable for vegetarians?

Yes, the salad is vegetarian as written. Avoid adding meat or fish if keeping it that way.

Can I make this salad vegan?

Absolutely. Omit the feta cheese or use a vegan alternative, and replace honey with maple syrup or agave.

How can I make this more filling?

Add a protein like grilled chicken, chickpeas, tofu, or a whole grain like quinoa to make it more satisfying.

Can I pack this for lunch?

Yes. Store the dressing separately and combine just before eating to keep everything crisp and fresh.

Will the citrus segments hold up if made ahead?

They’re fairly sturdy but best added close to serving time. If prepping early, store them separately in a sealed container.

What if I don’t have sunflower seeds?

You can skip them or substitute with other seeds or nuts like pumpkin seeds or chopped almonds.

Can I serve this at a gathering or potluck?

Yes, it’s perfect for gatherings. To keep it fresh, serve chilled and dress right before serving.

Conclusion

Sunshine Salad is a deliciously fresh, colorful, and easy dish that brightens any table. With a perfect mix of sweet, tangy, and savory elements, it’s as versatile as it is beautiful. Whether you’re serving it on a warm day, prepping for a potluck, or simply looking for a healthy lunch option, this salad will bring a little sunshine to your plate.

Sunshine Salad

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This refreshing Sunshine Salad is a vibrant mix of citrusy fruits, crunchy vegetables, and a sweet and tangy dressing — perfect for a light summer side dish or a healthy snack.

Author: Emily
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes (including chilling)
Yield: 8 servings
Category: Salad
Method: Chilling
Cuisine: American
Diet: Vegetarian

Ingredients

1 (3 oz) package lemon Jell-O
1 (3 oz) package orange Jell-O
2 cups boiling water
1 (20 oz) can crushed pineapple, undrained
2 cups shredded carrots
1 (11 oz) can mandarin oranges, drained
1/2 cup chopped nuts (optional)

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Instructions

In a large mixing bowl, dissolve the lemon and orange Jell-O in 2 cups of boiling water. Stir until fully dissolved.
Add the undrained crushed pineapple to the Jell-O mixture and stir to combine.
Place the bowl in the refrigerator and chill until the mixture is slightly thickened but not fully set (about 45 minutes to 1 hour).
Once the Jell-O is partially set, fold in the shredded carrots, drained mandarin oranges, and chopped nuts (if using).
Pour the mixture into a serving dish or mold and refrigerate until fully set (at least 4 hours or overnight).
Serve chilled as a side dish or dessert.

Notes

You can substitute the mandarin oranges with fresh orange segments if preferred.
For a more festive touch, serve in individual cups or molds.
Leave out the nuts for a nut-free version.

Nutrition

Serving Size: 1 serving
Calories: 120
Sugar: 20g
Sodium: 80mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg