Stone Fruit Salad with Mint Honey Vinaigrette

Overhead of stone fruit salad in a grey bowl with vinaigrette and other toppings on the side.

Stone Fruit Salad with Mint Honey Vinaigrette

Stone Fruit Salad with Mint Honey Vinaigrette is a quick and easy summer salad, with a mix of sweet and juicy stone fruit, leafy greens, salty feta, sliced almonds and a refreshing mint honey vinaigrette.

Course Dinner, Lunch

Cuisine American, Canadian

Keyword fruit salad, stone fruit

Prep Time 10

Total Time 10

Servings servings

Calories 263kcal

Author Leanne

Ingredients

For the vinaigrette:

⅓ cup extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons liquid honey
2 teaspoons chopped fresh mint

For the salad:

6 cups greens (spinach, arugula and swiss chard), packed
2 apricots (skin on, sliced)
1 large peach (skin on, sliced)
1 large nectarine (skin on, sliced)
1 large plum (skin on, sliced)
1 cup cherries pitted and halved
½ cup crumbled feta
½ cup sliced raw almonds

Instructions

Prepare the vinaigrette:

Add the ingredients to a blender and blend on high until emulsified, but some flecks of mint still remain.
Pour into a jar or dish with a lid, and store at room temperature until ready to use.

Prepare the salad:

In a large bowl, add the greens and top with the stone fruit slices, feta and almonds. Add the vinaigrette, toss and serve.

Notes

The recipe calls for a mix of spinach, arugula, and swiss chard, but kale, boston lettuce or butter lettuce would work nicely too.
You don't have to use all the different stone fruit in this salad. Just use what is available to you.
If you're prepping this salad in advance, store all the ingredients separately and assemble when ready to serve.
The vinaigrette can be made in advance. Just store in an airtight jar or glass dish at room temperature, and shake or stir before serving. It's best used within a few days.

Nutrition