Stone Fruit Salad with Dijon-Roasted Pecans and Balsamic Vinaigrette

Ali Segersten (author) Jul 06, 2025
STONE FRUIT SALAD DIJON PECANS BALSAMIC VINAIGRETTE-1
Difficulty
Average Recipe
Prep Time
20 minutes
Cook Time
15 minutes
Servings
6

This vibrant salad is a celebration of summer’s sweetness and abundance. Juicy cherries and sun-ripened peaches mingle with tender leaf lettuce, toasted pecans, and a tangy balsamic vinaigrette—creating a refreshing balance of sweet, crisp, and savory. You can use any combination of fresh stone fruits here—plums, nectarines, apricots, or white peaches all shine. It’s a simple, beautiful way to savor the season, whether you’re serving it as a light lunch or a colorful side dish for warm evenings outdoors.

Ingredients

Pecans

1 cups raw pecans
2 tablespoons maple syrup
½ tablespoons extra virgin olive oil
1 teaspoons dijon mustard
¼ teaspoons ground allspice (optional)
teaspoons sea salt

Salad

1 large heads red leaf lettuce torn, rinsed, and dried
1 large peaches sliced
1 cups cherries pitted
½ small red onions thinly sliced
4 ounces feta cheese

Dressing

4 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoons dijon mustard
2 teaspoons maple syrup
¼ teaspoons sea salt