Festive Stone Fruit and Green Bean Salad

Seasonal stone fruit like peaches and nectarines paired with sweet cranberries, creamy feta & crunchy green beans. A perfect festive side!




Prep Time

23 minutes

Cooking Time

2 minutes


For the Salad:

  • 200g green beans, topped and tailed
  • 1-2 cups wild rocket and mixed baby leaves
  • 2 peaches, halved
  • 2 nectarines, halved
  • 80ml (1/3 cup) dried cranberries
  • 2 wheels black pepper feta

For the Dressing:

  • 80ml (1/3 cup) avocado oil
  • 30ml (2 Tbsp) red wine or raspberry vinegar
  • 7.5ml (1 ½ tsp) light brown sugar
  • 5ml (1 tsp) Dijon mustard
  • Salt and pepper, to taste


For the Salad:

  1. Bring a small pot of water to a rolling boil and cook the green beans for 1-2 minutes.
  2. Strain the water from the pot and place the green beans in a bowl of ice water so that they remain bright green and crisp.
  3. Arrange the wild rocket on a serving platter, followed by the stone fruit, green beans and cranberries. Lastly, crumble the feta over the salad.
  4. For the Dressing:

    1. Combine all ingredients in a glass jar and shake until well mixed and emulsified.
    2. You can store the sealed glass jar in the fridge for up to a week.
    3. Serve the dressing with the salad.
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