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Stone Fruit Salad with Quinoa, Vegan Feta and Nut Brittle Recipe

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4.1 from 83 reviews

A refreshing and vibrant Stone Fruit Salad featuring baby kale, radicchio, a medley of sliced stone fruits, cooked quinoa, and a crunchy homemade nut and seed brittle, all tossed in a bright maple-champagne vinegar dressing. This salad balances sweet, savory, and tart flavors with a delightful mix of textures, making it a perfect light meal or an impressive side dish.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 6 cups mixed greens (baby kale and radicchio)
  • 1 ½ cups total thinly sliced stone fruit (peaches, nectarines, plums, and/or apricots)
  • ½ cup fresh cherries, pitted and halved
  • 1 cup cooked quinoa or wild rice, cooled
  • ½ cup vegan or regular feta cheese

Dressing

  • ⅓ cup olive oil or grapeseed oil
  • 2 tbsp champagne vinegar or white wine vinegar
  • 2 tsp maple syrup
  • ½ tsp salt
  • Freshly ground pepper, to taste
  • 2 tbsp finely chopped fresh mint

Brittle

  • ½ cup raw, unsalted walnuts
  • ¼ cup pumpkin seeds
  • 2 tbsp maple syrup
  • 1 tsp olive oil
  • ½ tbsp fresh thyme, finely minced
  • ¼ tsp salt
  • ¼ tsp pepper

Instructions

  1. Preheat Oven: Preheat your oven to 275˚F (135°C) to prepare for baking the nut and seed brittle.
  2. Cook Quinoa: Cook 1 cup of quinoa according to package instructions. Once cooked, set it aside to cool.
  3. Prepare Brittle Mixture: In a mixing bowl, combine ½ cup walnuts and ¼ cup pumpkin seeds. In a separate small bowl, whisk together 2 tablespoons maple syrup, 1 teaspoon olive oil, ½ tablespoon finely minced fresh thyme, ¼ teaspoon salt, and ¼ teaspoon pepper. Pour this mixture over the nuts and seeds and toss thoroughly to coat evenly.
  4. Bake Brittle: Spread the coated nut and seed mixture in an even layer on a parchment-lined baking sheet. Bake on the lowest rack of the oven for about 35 minutes, rotating the sheet halfway through to ensure even baking. Remove from the oven and allow to cool completely. Once cooled, break into bite-sized pieces.
  5. Make Dressing: While the brittle cools, whisk together dressing ingredients: ⅓ cup olive or grapeseed oil, 2 tablespoons champagne vinegar, 2 teaspoons maple syrup, ½ teaspoon salt, freshly ground pepper to taste, and 2 tablespoons finely chopped fresh mint until emulsified.
  6. Prepare Fruit and Greens: Thinly slice the stone fruits (peaches, nectarines, plums, apricots) to total about 1 ½ cups. Pit and halve ½ cup fresh cherries. Toss the mixed greens (6 cups baby kale and radicchio) with the dressing.
  7. Combine Quinoa with Dressing: Toss the cooled quinoa with 2 tablespoons of the prepared dressing to season.
  8. Assemble Salad: Add the dressed quinoa to the greens and toss well. Taste and adjust seasoning with salt and pepper if needed.
  9. Add Final Ingredients: Gently fold in the sliced stone fruits, cherries, ½ cup vegan or regular feta cheese, and the cooled nut and seed brittle. Serve immediately and enjoy the vibrant flavors and textures.

Notes

  • You can substitute quinoa with wild rice or any other cooked grain of your choice.
  • Use vegan feta to make the salad dairy-free and suitable for vegans.
  • The brittle can be prepared in advance and stored in an airtight container to save time.
  • Adjust sweetness or acidity in the dressing to suit your taste preferences.
  • Fresh mint adds bright flavor; however, you can substitute with basil or parsley if preferred.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/stone-fruit-salad-with-quinoa-vegan-feta-and-nut-brittle-recipe/