Woke up to rain, which means a sluggish day until at least lunchtime. Then I pout a bit more because although I’m thrilled for the seasonal shift upon us, I’m not quite ready to give up fruity, crispy salads for lunch!

Let’s use up what’s left in fruit season and mix it with the warmer flavors of fall: stone fruit salad with a mint champagne vinaigrette.

Stone Fruit Salad + Mint Champagne Vinaigrette

When you're not quite ready to give up fruity, crispy salads for lunch but are also thrilled for the seasonal shift to fall…

Let’s meet in the middle by using up what’s left in fruit season and mixing it with the warmer flavors of fall.

Ingredients

For the Salad:

Baby Kale & Arugula
1/4 Cup Quinoa (cooked)
Peaches
Plums
Walnuts
Pumpkin Seeds (raw)
Mint (fresh)
Thyme (fresh)

For the Mint Champagne Vinaigrette (for a few salads):

1/3 Cup Grapeseed Oil
2 Tbsp Champagne Vinegar (white-wine vinegar if you don’t have champagne, but it really makes a difference in bite!)
2 tsp Maple Syrup
Mint (fresh, finely chopped)
Salt & pepper