Stone Fruit Salad with Goat Cheese and Honey-Lemon Vinaigrette

Stone Fruit Salad with Goat Cheese and Honey-Lemon Vinaigrette

What’s summer without the beautiful seasonal fruits that are so plentiful this time of year? And to me, all the delicious stone fruits that are now in season — peaches, nectarines, cherries, plums, apricots, and mangoes — are the best part of this time of year! That’s why I love this stone fruit salad! It features all those delicious ripe stone fruits, plus fresh mint, creamy goat cheese, toasted almonds, and a delicious honey-lemon vinaigrette. It’s so easy to put together, and it’s great on its own or as an appetizer or snack any time of day!

This easy stone fruit salad recipe comes from my summer cookbook, Sweet Summertime! It’s available now, and this is just one of the many incredible summery dessert recipes you’ll find in the book! Best of all, right now through the end of August, you can get the e-book version of Sweet Summertime for 50% OFF with the code AUGUST. Click here to get your copy in e-book format or as a paperback from Amazon!

Ingredients

  • ripe stone fruit – use whatever stone fruits you have that are fresh and ripe — peaches, nectarines, plums, apricots, cherries, and even mangoes work great in this salad!
  • vegetable oil – just a bit of vegetable oil helps to bring the vinaigrette together.
  • lemon juice – we’ll use some fresh squeezed lemon juice to brighten up the vinaigrette and add the perfect amount of tartness to this stone fruit salad.
  • honey – I love how a little honey makes this stone fruit salad really balanced!
  • fresh mint – adds to the fresh flavor in the vinaigrette.
  • goat cheese – you can also use feta or brie — whatever works best for your preference!
  • raw almonds – I greatly prefer to toast the almonds myself whenever I use toasted almonds in a recipe — it is so easy and adds so much more flavor! I’ve included instructions below on how to do it, but feel free also to just buy some roasted almonds and toss them in!

Equipment

This super easy stone fruit salad couldn’t be simpler to make! Other than the knife and cutting board you’ll need to cut your fruit, and a whisk and bowl to whip up the honey-lemon vinaigrette, you don’t need any particular tools!

Tips and F.A.Q.

Which fruit is known as stone fruit?

Stone fruits are fruits with a large “stone” or “pit” in the middle that contains the seed. The most common stone fruits are peaches, nectarines, cherries, apricots, mangoes, and plums. But actually there are lots of other fruits that are technically stone fruits as well, like blackberries, dates, and coconuts.

How do I toast almonds for this stone fruit salad?

It’s easy! Just spread one cup whole raw almonds on a large cookie sheet and bake in a preheated oven at 350°F for 10-15 minutes. Remove from the pan immediately to cool, then chop roughly.

What cheese goes with stone fruit?

I love using goat cheese in this stone fruit salad because of the creamy tangy element that it adds! But other ideas that might work are brie, burrata, or feta.

How long does this stone fruit salad last in the fridge?

Stored well refrigerated in an airtight container, this salad will keep fresh for up to 3-4 days.

More Summer Recipes You’ll Love

stone fruit salad

Stone Fruit Salad with Goat Cheese and Honey-Lemon Vinaigrette

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An easy, summery stone fruit salad with goat cheese, toasted almonds, fresh mints, and a delicious honey-lemon vinaigrette.
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Appetizer, Breakfast, Brunch, Dessert, Salad, Side Dish, Snack
Cuisine :American
Servings: 6 servings
Calories: 117kcal
Recipe Source: Chenée Lewis

Equipment you may need

Ingredients

  • 3 cups ripe stone fruit - e.g. peaches, nectarines, plums, apricots, cherries, and/or mangoes; pitted and sliced
  • 1 tbsp vegetable oil
  • 3 tbsp lemon juice - freshly squeezed
  • 2 tbsp honey - plus extra for topping
  • 1 tsp fresh mint leaves - chopped, plus extra for garnish
  • 2 oz goat cheese
  • 2 tbsp raw almonds - toasted, then chopped (see note)

Instructions

  • Slice fruit and arrange in a serving bowl. Set aside.
    3 cups ripe stone fruit
  • In a medium bowl, whisk together oil, lemon juice, honey, and mint.
    1 tbsp vegetable oil, 3 tbsp lemon juice, 2 tbsp honey, 1 tsp fresh mint leaves
  • Toss vinaigrette with fruit. Top with goat cheese, broken into pieces, and toasted almonds.
    2 tbsp raw almonds, 2 oz goat cheese
  • Drizzle with additional honey and sprinkle with mint. Serve immediately.
    2 tbsp honey, 1 tsp fresh mint leaves

Notes

To toast almonds, spread 1 cup whole raw almonds on a large cookie sheet and bake in a preheated oven at 350°F for 10-15 minutes. Remove from the pan immediately to cool, then chop roughly.

Nutrition

Serving: 1 serving | Calories: 117 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 4 mg | Sodium: 35 mg | Potassium: 184 mg | Fiber: 2 g | Sugar: 13 g | Vitamin A: 350 IU | Vitamin C: 8 mg | Calcium: 28 mg | Iron: 1 mg
Nutrition Disclaimer
Tags: stone fruit salad, stonefruit salad
Did you try this recipe? Rate it below!I can’t wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!

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