For the lemon apricot vinaigrette:

2 tbsp olive oil

3 tbsp freshly squeezed lemon juice

2 tbsp apricot jam

Pinch of kosher salt

For the salad:

5 oz mixed greens

2 cups sliced peaches or strawberries

1 cup walnuts, chopped

1/3 cup golden raisins (or dried cranberries/cherries)

3/4 cup feta cheese

1 1/2 cups cooked quinoa

1/2 small red onion, thinly sliced

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Whisk together olive oil, lemon juice, apricot jam, and a pinch of salt until smooth to make the vinaigrette.
In a large bowl, combine mixed greens, quinoa, peaches, walnuts, raisins, feta, and red onion.
Drizzle vinaigrette over the salad and toss gently until everything is coated.
Serve immediately, or chill for 10–15 minutes to let the flavors meld.

Swap peaches for nectarines, plums, or strawberries.

Use pecans or almonds instead of walnuts.

Add avocado or cucumber for a more savory twist.

Top with grilled tofu or chickpeas for extra protein.

Store salad and dressing separately to keep greens fresh.