With fall finally upon us its time to enjoy the late-summer harvest of golden peaches, juicy plums, and ripe blackberries. Peppery arugula pairs perfectly with sweet stone fruits and a handful of granola adds crunchy balance to the creamy richness of Greek-style yogurt. To finish, a bright, herbal pinch of fresh thyme brings the garden to your table. This easy to prepare salad makes a perfect breakfast or light lunch, but its bold flavors and contrasting textures also steals the show at the dinner table.
Bumble and Butter was created by Chef Jamie Kim, who has been baking granola for years with small-batch, grass-fed ghee (clarified butter), and honey – using culinary techniques she learned in the restaurant industry. Her granola is available in a range of unique flavors such as Rosemary and Zante Currants, Aged Cheddar with Black Pepper, Sweet Potato with Ginger and Cinnamon, Black Truffle with Honey, and Vanilla Bean with Sour Cherries, which suit both sweet and savory dishes. The excellent quality and flavors won Silver at the 2020 Sofi Award in Cereal & Granola.
For this recipe, I chose Bumble and Butter’s Vanilla Bean with sour cherries granola to serve at brunch, but their range of flavors lends versatility to the recipe. Stay tuned for more dishes featuring Bumble & Butter!
Autumn harvest fruit salad with granola and arugula
2 large peaches, thickly sliced
3 large red plums, thickly sliced
1 1/2 cups blackberries
2 tsp. cane sugar
1 T. lemon juice
4 springs of fresh thyme
1 cup 2% greek yogurt
2 cups fresh arugula
1 T. olive oil
1 cup Bumble & Butter Granola
1/2 tsp. freshly cracked black pepper
Drizzle of olive oil on top of salad before serving
Slice peaches and plums into a large mixing bowl, squeeze with the juice of half a lemon and toss to coat, then set aside. In a medium bowl, toss arugula together with olive oil and cracked black pepper, and set aside. In a small bowl, toss blackberries with 2 teaspoons of sugar to coat, set aside. On a large platter, spread the greek yogurt then arrange sliced fruit on top. Surround the fruit with small bunches of arugula, then sprinkle with granola, blackberries, and fresh thyme leaves.