Summer Peach Spinach Salad Recipe
This Summer Peach Spinach Salad is a delightful combination of baby spinach, juicy peaches, and creamy goat cheese, topped with crunchy candied pecans and sweet dried cranberries. Drizzled with a homemade honey-balsamic dressing, this salad is perfect for a refreshing and nutritious summer meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups baby spinach leaves
- 3 large ripe peaches, sliced
- 1/2 cup crumbled goat cheese or feta cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup candied pecans or walnuts
- 1/4 cup dried cranberries or cherries
- 1 avocado, sliced (optional)
- 1/4 cup fresh basil leaves, chopped (optional)
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the baby spinach, peach slices, goat cheese, red onion, candied pecans, dried cranberries, and avocado (if using).
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to combine.
- Garnish with chopped basil leaves, if desired.
- Serve immediately.
Notes
- For a vegan option, omit the cheese or use a plant-based alternative.
- This salad is best served fresh but can be stored in the fridge for up to 12 hours.
- Adjust the sweetness of the dressing by adding more honey or maple syrup to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 14g
- Sodium: 200mg
Find it online: https://avarecipes.com/summer-peach-spinach-salad-recipe/