Edit- sorry, realised on reading through that you've already brewed now, but here's what I wrote anyway.
Saison - the distinctive Saison flavour comes from the yeasts, so I'd recommend omitting strongly flavoured hops if you want to explore saison styles. Wyeast 3711, for instance, has a subtle champagne-like flavour that is easily overwhelmed or muddied by strong hops. It ferments to Brut-like dryness and really benefits from good spritzy carbonation. However, a lot of brewers hate it and much prefer the more typical complex Belgian flavours of Dupont (which you can cultivate easily from bottles). Either way, 100% pilsner malt works fine or some combination of continental-style lager malts and wheat as long as colour is pale. Give a few weeks to fully attenuate on the yeast (saison yeasts can take ages to finish) and mature.
For a hoppy pale ale that isn't aggressively bitter, a recipe that's very popular on jimsbeerkit is Seymour Citra Gold, pasted below. I've made this twice and nothing I've brewed has been better received. Lowish abv make it a good session beer. I'd describe it as midatlantic in style as the grain bill is typical of British golden ales.
SEYMOUR CITRA GOLD
A light, crisp, refreshing, citrusy and hoppy American ale.
6 US gallons = 5 Imperial Gallons = 22.7 Litres
GRAINBILL:
97% = 8.54 lb = 3.87 kg, English Pale Malt
3% = .26 lb = 118 g, Oats (from your kitchen: porridge, flaked, rolled, quick, pinhead, etc)
MASH at 150°F/65.6°C for 90 minutes
BOIL 60 minutes, adding a pinch of gypsum, add a little orange or clementine peel at 5 min remaining, if you got it.
HOPS:
.4 oz = 11.3 g, Magnum, 60 minutes
.65 oz = 18.4 g, Citra, 15 minutes
.65 oz = 18.4 g, Citra, Dry hops added to secondary fermentation
YEAST:
US-05/Chico, ferment warm around 70°F/21°C, don't filter nor use any clarifying agents, some chalky haze is nice.
STATS (assuming 75% mash efficiency and 75% yeast attenuation):
OG: 1043
FG: 1011
ABV: 4.1%
IBU: 31
COLOUR: 4°SRM/8°EBC