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Perfect Rainbow Fruit Salad

My rainbow fruit salad is a cool and refreshing dessert to indulge in, and a sweet and juicy side to serve with any meal. It’s an incredibly refreshing, must have side dish that’s made with beautiful blend of delicious fruits and a simple dressing to compliment it. This is always sure to be a crowd favorite!

Perfect Rainbow Fruit Salad

Rainbow Fruit Salad, Nature’s Beautiful Dessert

Gorgeous and juicy fresh fruit with all of its amazing colors, various textures, and distinctly nuanced flavors, is available to us in sweet abundance during these warmer seasons.

Fruit possesses an aroma that intoxicates and beckons from whatever little bowl it sits in, or whatever chilled drawer in the fridge it’s housed in, perfectly satisfying that craving for something sweet-yet-healthy like nothing else quite can.

Perfect Rainbow Fruit Salad

Preparing a cool and delicious rainbow fruit salad tossed with a sweet, citrus dressing is one of my favorite things to do during the sunnier months.

This simple, fruity side dish brings more color to any meal, and packs a natural source of sweet energy that refreshes with each bite. It’s truly nature’s beautiful dessert!

How to Make Rainbow Fruit Salad with Citrus-Honey Dressing

I call my fruit salad recipe a “rainbow” fruit salad because I love to fill it with all sorts of fruit. I use fresh pineapple, peach, mango, nectarine, strawberries and nectarines—this makes for a super colorful and tangy mix!

Perfect Rainbow Fruit Salad

As if the delicious fruit wasn’t enough, I like to make my fruit salad just a little extra special and flavorful by preparing a refreshing citrus-honey dressing to toss the freshly-cut fruit with.

Perfect Rainbow Fruit Salad

To make this sweet and flavorful fruit salad dressing, I combine tangy, aromatic citrus juice with a kiss of honey and a whisper of citrus zest. It’s really that simple, yet it takes this fruity side over the top and makes it completely irresistible!


Rainbow Fruit Salad

This refreshing rainbow fruit salad tossed with beautiful blend of delicious fruits and a simple dressing to compliment it. This is always sure to be a crowd favorite!
Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine American
Servings 6
Calories 178 kcal


Rainbow Fruit Salad Ingredients:

  • 1 mango peeled and cut into small cubes
  • 1 small fresh pineapple or 1/2 large one, cored and cut into small wedges/pieces
  • 1/2 pound strawberries hulled and quartered
  • 1 peach sliced and cut into smaller pieces
  • 1 medium-size package about 11 ounces fresh blueberries
  • 1 nectarine sliced and cut into smaller pieces
  • 1 tablespoon finely chopped or julienned fresh mint leaves

Citrus-Honey Dressing Ingredients:

  • 1 teaspoon orange zest
  • 1/2 tablespoon fresh lime juice
  • 2 tablespoons fresh-squeezed orange juice
  • 1 teaspoon lime zest
  • 2 tablespoons honey


  • Add all the cut fruit to a large bowl, and if not cold already, chill for about 30 minutes.
  • Prepare the citrus-honey dressing by adding all of the ingredients to a small bowl and whisking them together until well-combined; use immediately, or keep covered and refrigerated until ready to use. (Best used as soon as possible after being prepared for best flavor.)
  • To assemble the fruit salad, pour the dressing over the fruit, and sprinkle in the julienned/chopped mint; toss everything together, and serve immediately. (If making slightly ahead, you can just keep the cut fruit in a bowl in the fridge, and when ready to serve, toss with the citrus-honey dressing and the mint, and serve.)


Fruit that’s ripe but not mushy: Be sure to choose fruit that is ripe and has a slight “give”, but is not mushy. If it’s overly ripe, it will be hard to cut and will lose it’s shape and texture.
Dress just before serving: While you can certainly cut up your fruit a day or so ahead of time, and keep it in a covered container, don’t drizzle the dressing over until just before you’re ready to serve it. And it’s best to keep the dressing cold in the fridge, if making ahead.
Chop and add the mint at the last minute: Mint tends to discolor and turn a bit black once it’s chopped, so wait until you’re ready to serve before chopping and adding to the salad.
Keyword fruit salad
chicken recipes/ dinner recipes/ low carb recipe/ salad recipe

Simple Sheet Pan Sesame Chicken and Veggies

This Sheet Pan Sesame Chicken and Vegetables is a complete one pan meal that is super quick and simple. Perfect recipe for your Sunday meal prep too!

Sheet Pan Sesame Chicken and Veggies

You’re going to love this all-in-one meal that cooks in a single pan. It’s not only tender and flavorful but clean-up is effortless. Sheet pan Sesame Chicken and Veggies is a wonderful way to serve your family a wholesome dinner in under an hour.

I know that most of you can relate, especially those that have kids, so having the convenience of throwing a complete dinner all on one pan definitely makes life much more bearable. Easy clean up, delicious flavor and so many leftovers that you won’t even need to worry about what to eat for lunch the next day!

Sheet Pan Sesame Chicken and Veggies

You can easily prep this the day before too by chopping up all your veggies and marinating the chicken, but if this is a last minute recipe you decided to throw together in a pinch then that’s okay too. Prep time takes just a few minutes and the sauce only requires 5 simple ingredients so it really is that easy! Then just toss everything together on the pan and you are good to go.

For this recipe I basically just tossed the chicken and veggies together on a baking sheet, seasoned with salt and pepper then drizzled everything with the sauce. THAT’S IT! Now if you like your veggies crunchier, I would cook the chicken first halfway through then add your veggies to the pan so that they won’t cook as long, but that’s completely up to you. Either way this dish will taste delicious!

Sheet Pan Sesame Chicken and Veggies

You could also easily turn this recipe into a stir fry if you wanted! Rather than cooking everything in the oven, simply toss the chicken and veggies into a skillet, drizzle with the sauce and cook this meal that way. Like I said before, this recipe is simple, delicious and created for convenience for those busy weeknights so feel free to cook this how YOU prefer!

You can customize this dinner however you’d like to too! Try using green beans or asparagus in place of the broccoli or throw in some chopped onions or even sweet potatoes. Trust me this sauce tastes great on EVERYTHING so go crazy and make this to your liking! Serve this over brown rice or some quinoa for a complete meal that is delicious and much healthier than ordering take-out in the middle of the week.

Sheet Pan Sesame Chicken and Veggies

Oh and this sauce?? Yes it is to DIE for. A simple combination of soy sauce, honey, garlic, fresh ginger and a drizzle of sweet chili sauce make this meal super flavorful and only uses 5 ingredients! I topped everything off with a sprinkle of sesame seeds and some chopped green onions and then proceeded to devour my plate. Literally.

Simple Sheet Pan Sesame Chicken and Veggies

This Sheet Pan Sesame Chicken and Vegetables is a complete one pan meal that is super quick and simple. Perfect recipe for your Sunday meal prep too!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4 Servings
Calories 294 kcal


  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 2 medium red bell peppers cut into chunks
  • 1 large head of broccoli chopped (about 2 cups)
  • Salt and pepper to taste
  • 1 cup snap peas
  • Optional toppings: sesame seeds and green onions

For the sauce:

  • 1 Tbsp sweet chili sauce
  • 1/4 cup lower-sodium soy sauce
  • 1 tsp. fresh ginger
  • 2 cloves garlic
  • 2 Tbsp honey


  • Preheat oven to 400 degrees F.
  • To make the sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
  • Spread chicken and chopped veggies on a baking sheet sprayed with PAM cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
  • Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa and enjoy!
Keyword chicken, sheet pan sesasme chicken and veggies