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Fruit Salad with a Honey Lime Dressing & Quinoa Crunch

Beautiful nutrient packed and naturally sweet fruits, paired with mint, a honey and lime dressing, and topped with a quinoa crunch crumble. Total fruit salad perfection.
Servings 8 people


Fruit Salad

  • 1 cup blackberries
  • 1 cups sliced strawberries
  • 1 cup green grapes
  • 1 cup purple grapes
  • 1/2 cup pomegranate seeds
  • 2 medium asian pears
  • 2 medium honey crisp apples
  • 1 handful fresh mint leaves, loosely chopped

Honey Lime Dressing

  • 2 small limes
  • 1/4 cup honey
  • 1 tsp cinnamon

Quinoa Crunch

  • 1 cup quinoa
  • 1 tbsp coconut oil
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 1 tbsp chia seeds
  • 1 tbsp hemp hearts
  • 1-2 tbsp maple syrup or coconut nectar


  • Wash and chop your fruit. Toss it all gently in a bowl with the fresh mint leaves.
  • Place all the dressing ingredients into a jar and shake until well mixed then pour over salad and toss. If your honey is hard you will want to warm it slightly.
  • Preheat oven to 350 degrees and line it with parchment paper. Mix all the Quinoa Crunch ingredients evenly onto the tray and bake for 10 minutes.
  • Break up the quinoa and crumble it on the salad just before you serve it.


The salad will keep well in an air-tight glass container in the fridge without the crumble for 3-5 days.
I like to store the crumble separate until I am ready to eat the salad. The crumble will last 1-2 weeks in the fridge and 2 months in the freezer. It is great to have on hand to sprinkle onto salads, yogurt, or porridge.