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    Recipes » Salad Recipes

    Stone Fruit, Radicchio and Pine Nut Salad

    Published: Jun 29, 2014 · Modified: Sep 11, 2020 by Marissa Stevens · 8 Comments

    Gluten FreePaleoVegetarianWhole30Vegan

    This post may contain affiliate links.

    Jump to Recipe

    It's not the first time that Matt's in the Market has dazzled me with an unusual salad. Past salads have included: quail eggs, smoked trout, blackened squid, and not once have I been disappointed. So when I saw this salad on the menu I had to try it. Honestly, it didn't sound that exciting - could just bitter radicchio, a combination of stone fruits, and a few pine nuts impress?

    Stone-Fruit-Radicchio-Butter-Lettuce-Salad

    As it turned out, yes.

    Keith and I were on a short getaway to Seattle, an early celebration of our 19th anniversary. It seemed appropriate to celebrate in the city that we'd called home for the first 15 years of our marriage. Somehow we allowed nearly 4 years to pass between visits and we missed it. And feared it a little. Would it have changed completely? Had we exaggerated its beauty in our minds? Would the sight of those high rise buildings intimidate us as they did at first sight? - both of us 23 years-old, newly married, unemployed.

    No. No. And no. In so many ways, it still felt like home.

    We love our new life in the high desert of Oregon, but it's very different. It's sunny 300 days a year in Bend, but it doesn't have the lush green landscape of Seattle. We've found the people of Bend to be open and friendly. 'Be Nice, You're in Bend' is a common, and appropriate bumper sticker. But it can feel sheltered and homogenous. When we headed out to walk Seattle's streets, Keith commented that we'd seen more diversity in a block than we'd seen in Bend in 4 years. Diversity: ethnic, economic, emotional.

    It was good to experience a more accurate human context, if only for a couple of days. It's stretching to be among so many souls at once. It's the thing that I love about city life and the thing that made me want to leave it.

    Stone-Fruits

    I'm not overstating when I say that we had two goals for our visit: to walk, and to eat. We did a lot of both.

    Sliced-Stone-Fruits

    It was the first night of our trip that I had this salad. And I spent the remainder of the trip scheming how we might squeeze in one more meal at Matt's so that I could order it again. But it didn't happen, so I set out to replicate it the moment we returned home. And this one is darn close.

    Radicchio-Butter-Lettuce

    I can't explain to you why the flavor combination is so perfect. And if you want to make it a meal on its own, top with a couple rounds of crispy Baked Goat Cheese. Heavenly.

    Stone Fruit, Radicchio and Pine Nut Salad

    Marissa Stevens
    The Canal House Classic Vinaigrette was the perfect light dressing for this salad. I borrowed the recipe from a recent article in Bon Appetit magazine. You'll have dressing left over which you can use to dress most any salad or as a dip for raw vegetables.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Time 20 mins
    Course Main Course, Salad
    Servings 4 people
    Calories 381 kcal

    Ingredients
      

    For the Vinaigrette

    • 1 clove small garlic minced
    • 2 tablespoons red wine vinegar
    • 2 teaspoons Dijon mustard
    • ½ cup olive oil
    • Kosher salt and freshly ground black pepper

    For the Salad

    • 1 small head radicchio washed, dried and torn into bite sized pieces
    • 1 small head butter lettuce washed, dried and torn into bite sized pieces
    • 1 plum pit removed and thinly sliced
    • 1 apricot pit removed and thinly sliced
    • 1 nectarine pit removed and thinly sliced
    • 8 cherries pits removed and sliced in half
    • 2 ounces pine nuts lightly toasted

    Instructions
     

    • To make the vinaigrette:
    • In a small bowl, whisk garlic, vinegar, and mustard together. Gradually add oil, whisking constantly until emulsified. Season to taste with salt and freshly ground black pepper.
    • To make the salad:
    • Combine all salad ingredients (radicchio through pine nuts) in a large bowl. Add dressing to taste; drizzle vinaigrette over the salad, a little at a time, and lightly toss to coat. (Reserve remaining vinaigrette for another use.) Serve immediately.

    Nutrition

    Calories: 381kcalCarbohydrates: 12gProtein: 3gFat: 37gSaturated Fat: 4gSodium: 32mgPotassium: 347mgFiber: 2gSugar: 8gVitamin A: 1709IUVitamin C: 7mgCalcium: 26mgIron: 2mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Salad Recipes

    • Caesar Salad
    • Classic Wedge Salad
    • Crab Salad
    • Zucchini Salad with Lemon, Feta and Pine Nuts

    Reader Interactions

    Comments

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      Recipe Rating




    1. TomB says

      July 01, 2014 at 10:07 am

      I am not a big dressing person, but the salad is calling my name. I think I may opt for a slightly chilled Beaujolais to enjoy with this delicious looking salad.

      Reply
      • Marissa says

        July 12, 2014 at 9:01 am

        That sounds perfect, Tom!

        Reply
    2. Eileen says

      June 30, 2014 at 5:02 pm

      Yes, please! I've been making salads that look a lot like this with our backyard plums and farmer's market cherries. So good!

      Reply
      • Marissa says

        July 12, 2014 at 9:01 am

        Lucky you, with a plum tree in your back yard!

        Reply
    3. PassTheKnife says

      June 29, 2014 at 7:48 pm

      The colors are fabulous in this salad, I'm sure it tastes even better! Happy anniversary, it sounds like you had a lovely trip!

      Reply
      • Marissa says

        July 12, 2014 at 9:01 am

        Thank you! Yes, really fun...

        Reply
    4. Lorraine @ Not Quite Nigella says

      June 29, 2014 at 5:33 pm

      This does sound perfectly balanced indeed! I can't wait to stone fruit season to come around again 😀 And I definitely feel odd if everything is too homogeneous!

      Reply
      • Marissa says

        July 12, 2014 at 9:02 am

        I know what you mean - I'm bookmarking your recipes right now to make this fall / winter!

        Reply

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