this summery stone fruit salad is made with fresh apricots, peaches, plums and cherries. Served over a bed of baby kale, quinoa, a delicious salty/sweet nut brittle and vegan feta.
0.33000000000000007 cup Olive oil or grapeseed oil
2 tablespoon Champagne vinegar
2 teaspoon Maple syrup
0.5 teaspoon Salt
Pepper
2 tablespoon Finely chopped fresh mint
0.5 cup Raw, unsalted walnuts
0.25 cup Pumpkin seeds
2 tablespoon Maple syrup
1 teaspoon Olive oil
0.5 tablespoon Fresh thyme, finely minced
0.25 teaspoon Salt
0.25 teaspoon Pepper
Nutrition value
604
calories per serving
38 g Fat12 g Protein54 g Carbs4 g FiberOther
Current Totals
38 g Fat
12 g Protein
54 g Carbs
4 g Fiber
MacroNutrients
Carbs
54 g
Protein
12 g
Fiber
4 g
Fats
Fat
38 g
Vitamins & Minerals
Calcium
156 mg
Iron
4 mg
Vitamin A
67 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
43 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
64 mg
Manganese
1 mg
Phosphorus
219 mg
Selenium
9 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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