Step 1: Prepare the Salad Ingredients
In a large salad bowl, combine the diced peaches, fresh blueberries, diced avocado, thinly sliced red onion, chopped pecans, chopped mint, mozzarella pearls, and chopped romaine lettuce.

Step 2: Make the Vinaigrette
In a small bowl, whisk together the white balsamic vinegar, olive oil, Dijon mustard, onion powder, and granulated sugar.
Whisk until the dressing is smooth and emulsified.

Step 3: Dress the Salad
Drizzle the vinaigrette over the salad just before serving.
Gently toss everything together to coat the ingredients evenly without mashing the delicate fruits.

Step 4: Serve and Enjoy
Serve the salad immediately, garnished with a little extra mint or a sprinkle of chopped pecans if desired.
It’s best enjoyed fresh when the textures and flavors are at their peak.

Storage Instructions

Keep Fresh:
This salad is best eaten immediately after tossing with the vinaigrette.
If you need to store leftovers, keep the dressing separate and refrigerate the undressed salad in an airtight container for up to 1 day.

Make Ahead:
You can prep all the salad components ahead of time—dice the peaches, slice the onions, chop the pecans—and store them separately.
Assemble and dress just before serving for the freshest result.

Warm Up:
No reheating needed—this salad is best enjoyed cold or at room temperature.