Here's a great mid or late summer salad using peaches or nectarines, depending on which you prefer or you have on hand. I suspect other stone fruit will work as well. I've been eating this on repeat as the last hot days of summer linger in the Seattle area.

This post has a nice collection of recipes, including candied toasted pepitas (pumpkin seeds) and a versatile green vinaigrette that I load up with parsley. Parsley is a great herb to add to dishes because it stays green and adds a green glow to whatever it's added to. It's also vitamin rich, especially in vitamin K, A, and C so I it's one of my go-to herbs.

The pepitas can be used on salads as well as yogurt, granola, or as a snack. For me this salad serves as a meal since it has the protein I need, however feedback I've received from omnivores is to add some grilled or jerk chicken. Another option is to add more lentils.

This salad can easily be prepared ahead of time too. Make the quinoa and lentils ahead and store in the fridge for a few days. Make the dressing ahead and store in the refrigerator for a few days. And make the rest of the salad that day and dress it right before serving. This recipe was inspired by a recipe from Sprouted Kitchen. Enjoy!

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Crunchy Peach Lentil Salad

I use peaches or nectarines, but I think you can use any stone fruit here.

If you're not into quinoa or following SCD, you can leave it out or add cooked cauliflower rice.

For SCD, soak the lentils overnight or about 8 hours and then simmer in water for about 15 minutes.

Make this dairy-free by leaving out the feta cheese.

I use this mandolin to slice the onions and cucumbers.

Servings: servings

Calories: 390kcal

Ingredients

8 ounces tender greens hand torn
1 cup beluga lentils small black lentils; rinsed and cooked in simmering water for 15 minutes
1 cup quinoa cooked
1 small red onion trimmed, peeled, thinly sliced
1 large Persian cucumber thinly sliced
2 large peaches pitted and sliced into bite-size pieces
¼ cup crumbled feta cheese or other cheese; optional

US Customary - Metric

Instructions

Add the greens to a large salad bowl.
Scatter the lentils and quinoa on top of the greens.
Spread the onions and cucumbers across the greens.
Sprinkle the feta cheese and about half of the peaches on top.
When ready to serve, add about half of the dressing on top and blend into the salad with tongs or a fork and spoon.
Add the rest of the peaches and about ½ cup of candied pepitias on top and serve with the extra dressing on the side.
Store leftovers and the dressing in the refrigerator for a few days.

Video

Nutrition

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Parsley Vinaigrette

I removed the 2 tablespoons of chopped shallots because I found it clashes a bit with the red onion, but feel free to add if you prefer.

If the dressing is thick you can add a bit more water to thin it out.

Servings: servings

Calories: 103kcal

Ingredients

1 teaspoon Dijon mustard
2 tablespoons maple syrup or honey
1 tablespoon lemon juice
3 tablespoons apple cider vinegar
⅓ cup olive oil
2 tablespoons water or a bit more as needed
¼ teaspoon salt
2 cups flat leaf parsley chopped, loose (not packed)

US Customary - Metric

Instructions

Place all the ingredients in a blender and blend until creamy.
Store in the refrigerator for a few weeks.

Nutrition

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Candied Pepitas

Servings: servings

Calories: 29kcal

Ingredients

1 cup pepitas
2 tablespoons maple syrup or honey
¼ teaspoon salt

US Customary - Metric

Instructions

Preheat your oven to 350℉ and prepare a baking pan with parchment paper.
Combine all the ingredients in a bowl and blend with a spoon to coat the pepitas.
Spread the peptides across the baking pan and bake for 15 minutes or until they are lightly browned.
Cool fully and use in salads, toppings, or as a snack.
Store in a sealed container for a few weeks or in the refrigerator for a few months.