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