I know I’ve been posting a lot of salads lately, but summertime just calls for them! Especially when I get delicious stone fruit in my produce delivery box. This salad uses juicy plums and peaches to put the stone fruit in stone fruit salad.
Summertime fruit is just my favorite! Peaches in California are the ripest and juiciest from late-June until September. Plums have a little bit wider of a season, typically from May to October. Feel free to use any stone fruit that you love in this salad. I would also try apricots, nectarines, or pluots!
I also added roasted beets (I’ve got a quick tip down below for them), goat cheese, red onion and arugula for the perfect flavor combination. A very simple dressing of olive oil and balsamic glaze is all you need! The balsamic glaze adds just a touch of sweetness to the dressing.
roasted beets: lazy-girl’s version
For the beets, I definitely went lazy-girl mode and bought the pre-cooked bag of beets from Trader Joe’s (in the refrigerated section by the other veggies). I then sliced them up and popped them in the oven at 450 degrees Fahrenheit for about 10 minutes with a spray of avocado oil and some salt to do a quick roast and crisp them a little. Definitely feel free to start from raw beets if you want, but this step saved me about an hour and some red-stained hands.
balsamic glaze: lazy girl’s version
I also went the lazy route for the balsamic glaze. Trader Joe’s (yes, I’m obsessed) sells a pre-made balsamic glaze in a squeeze bottle. While not as delicious as fresh balsamic glaze, it is very handy.
If you want to make your own balsamic glaze, it’s very easy! Just add about 1 cup of balsamic vinegar to a small saucepan and a squeeze of honey, bring to a boil, then let it simmer until reduced all the way down (about 20 minutes). It will become very sticky and will lose most of its moisture. Your house will also smell very, very vinegary. But it will be yummy!
stone fruit salad recipe:
Summer Stone Fruit Salad with Roasted Beets
Ingredients
- 4 cups baby arugula
- 1/4 cup red onion sliced
- 1 package pre-cooked beets (Trader Joe's)
- 1 peach medium to large
- 2 plums small
- 1/2 cup goat cheese crumbled
- 2-3 Tbsp olive oil
- 1 Tbsp balsamic glaze (see notes)
- 1 tsp salt
Instructions
- Preheat oven to 450F.
- Slice the pre-cooked beets from Trader Joe's and arrange on a tray; spray with avocado oil cooking spray and add salt.
- Roast beets for 10 minutes.
- Meanwhile, arrange arugula, peaches, plums, red onion and goat cheese in a bowl.
- Add olive oil and salt and mix well.
- When done, add beets to salad bowl.
- Drizzle generously with balsamic glaze. Serve immediately.
Notes
want more recipes like this salad?
Try: Farro and Stone Fruit Salad from last summer, or the Pear and Pomegranate Salad from the fall!
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