- 4½ - 5 cups stone fruit pitted & sliced (I used a peach, nectarine, 2plums, 2 apricots & 2 pluots)
- ¼ cup microgreens
- ¼ cup pecans chopped
- cup mint
- cup feta
- jalapeno & prosecco vinaigrette
Preheat oven 350 degrees. Spread chopped pecans across a baking pan and until golden brown, stirring often. Take out of the oven after 6-10 minutes. Let cool.
Combine sliced fruits in a serving bowl. Add feta, toasted pecans, microgreens and mint. Pour on vinaigrette and lightly toss to combine. Cover and chill in the fridge.
Calories: 743kcal | Carbohydrates: 143g | Protein: 16g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Sodium: 1mg | Potassium: 2888mg | Fiber: 24g | Sugar: 124g | Vitamin A: 4796IU | Vitamin C: 98mg | Calcium: 108mg | Iron: 4mg
*Nutrition information is a rough estimate.
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