Stone Fruit Salad with Dijon-Roasted Pecans and Balsamic Vinaigrette
Ali Segersten (author) Jul 06, 2025
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)
⅛ 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