Stone Fruit Salad with Dijon-Roasted Pecans and Balsamic Vinaigrette

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.