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Peach and Spinach Salad

Peach and Spinach Salad

This Peach and Spinach Salad captures the essence of a summer afternoon in every bite. It balances the sugary drip of a perfect peach with the earthy, crisp texture of fresh greens, complemented by a tangy balsamic vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings servings
Course: Salad
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 6 Cups Fresh Baby Spinach, washed and thoroughly dried
  • 3 Large Ripe Peaches, sliced into thin wedges
  • 1/2 Cup Goat Cheese or Feta, crumbled
  • 1/2 Cup Candied Pecans
  • 1/4 Cup Red Onion, thinly sliced
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Honey or Maple Syrup
  • 1 Teaspoon Dijon Mustard
  • Salt and Black Pepper to taste

Method
 

  1. Prepare the Dressing: In a small glass jar or bowl, combine the olive oil, balsamic vinegar, honey, and Dijon mustard. Whisk until fully emulsified. Season with salt and pepper to taste.
  2. Prep the Greens: Place the fresh baby spinach into a large bowl. Tear large leaves into smaller pieces if necessary.
  3. Slice the Peaches: Wash and slice the peaches into thin wedges, leaving the skin on.
  4. Add the Onions: Scatter the thinly sliced red onions over the spinach.
  5. Incorporate the Fruit and Crunch: Lay the peach slices over the greens and sprinkle with candied pecans and crumbled cheese.
  6. Toss and Serve: Drizzle the dressing over the salad and gently toss to combine. Serve immediately.

Notes

Use room-temperature peaches for the best flavor. Avoid over-dressing the salad to prevent sogginess. Store components separately if preparing in advance.