Hi friends!  This pregnancy really took it out of me for the first 20 weeks or so, and now I feel (at 22 weeks) like myself.  Or at least a rounder, slower, but still capable version of myself.  Which is such a JOY, I’ll take it!  I’d heard from so many friends and moms that the second trimester is amazing, but I spent half of mine asleep!  It took me a bit longer to shake off the first trimester fatigue but now that I have I see what everyone is talking about.  And now that I’m awake the NESTING INSTINCT HAS HIT ME LIKE A TSUNAMI!!!!  I’m in the kitchen so much and when I’m not I’m puttering around the house/yard and daydreaming about what our life will be like with another family member soon!  It’s such a special time, I’m soaking it up!!

I thought I’d welcome myself back with a little recipe post.  And I’m hoping to be hanging around here more often- it felt so good to have my creative hat on and I realized how much I missed this space (and all of YOU!).  I’ll write more soon, I promise!  But for now- this salad, for all your throw-together-meal-night needs.  It’s light, flavorful, easy, healthy, and feels indulgent in spite of all of it’s simplicity.  And stone fruit- I eat it like a professional when it’s in season.  I can never get enough!  It’s also perfect to bring to potlucks and bbq’s because it’s just so pretty that your friends can’t help but love you for it.  I hope you enjoy!   xx- Sarah






  • 1 head of butter leaf lettuce
  • 2 ripe plums
  • 1 ripe white peach
  • 1 ripe white nectarine
  • 2 ripe apricots
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1/8 teaspoon sea salt
  • 1 teaspoon chopped fresh tarragon
  • organic goat cheese
  • handful of mixed nuts, ,rough chopped (I used almonds, walnuts and hazelnuts)


  • Wash lettuce leaves, dry and place in a medium serving bowl.
  • Pit and slice stone fruit, spread over lettuce leaves.
  • In a small jar combine olive oil, vinegar, djon, honey, sea salt, and tarragon. Mix well to combine.
  • Drizzle salad with dressing, sprinkle with goat cheese and nuts. Top with fresh cracked pepper and enjoy!

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Reader Comments

  1. Karina|

    It’s so good to have you back! (Though I totally understand that your health and well being are the priority, not blogging, but I still I’m happy that you’re back.)
    I really like fruit salads. I might have spent better par of June eating strawberries with baby spinach, so this one will be a nice change. I’ll need to test if I can make it a day before and take it as a lunch to work.

    • Sarah Yates|

      Thank you Karina!!! <3 Oh strawberries and spinach is always a win! But I think the possibility exists that you'll like this even more!!! I think you can definitely make it the day before- just keep all of the ingredients seperate until serving. Then just throw together and it'll be fresh! 🙂 xx