Rinse arugula and kale thoroughly under cold water. Spin or pat dry until very dry. Place arugula and sliced kale in a large mixing bowl and toss gently to combine.

Seasonal Fruit

Prepare the seasonal fruit: hull and quarter strawberries, slice peaches or chop other chosen fruit into bite-size pieces. Pat fruit dry on a paper towel to remove excess juice so the salad doesn't become soggy. Add fruit to the bowl with the greens and gently toss to distribute.

Candied Nuts

Make candied nuts

In a small nonstick skillet over medium heat, melt the butter. Add the nuts and granulated sugar and stir continuously for 2–3 minutes until the sugar melts and coats the nuts and becomes slightly amber. Add a pinch of sea salt, stir to combine, then spread the nuts in a single layer on parchment paper or a silicone mat to cool and harden. Once cool, break into bite-size pieces and reserve.

House-made Sunburst Dressing

In a small bowl or jar, combine orange juice, lemon juice, honey, Dijon mustard, white wine vinegar, and orange zest. Whisk or shake until honey and mustard are fully integrated. Slowly drizzle in the olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies and becomes slightly thickened. Season with salt and pepper to taste. Taste and adjust acidity or sweetness as desired (add more honey for sweetness or a splash more vinegar for brightness).

Assembly & Finish

Just before serving, dress the salad: pour approximately half to two-thirds of the dressing over the greens and fruit (about 2 tbs to start), then toss gently to coat evenly. Add more dressing if needed — the goal is a light, even coating, not a drenched salad.

Scatter the candied nuts over the dressed salad, then crumble the queso fresco on top. Finish with a light grind of black pepper. If desired, serve extra dressing on the side.

Transfer to individual plates or a serving bowl and serve immediately.