Description
Peach Spinach Salad is a vibrant and refreshing dish combining sweet, juicy peaches with crisp baby spinach and tangy feta cheese, complemented by crunchy toasted nuts and a simple balsamic vinaigrette. Perfect as a light lunch or side dish, this salad highlights seasonal produce with balanced flavors and textures that are both nutritious and delicious.
Ingredients
Scale
Salad Ingredients
- 4 cups fresh baby spinach leaves
- 2 ripe peaches, washed and sliced into thin wedges or bite-sized chunks
- 1 small red onion, peeled and thinly sliced
- 1/2 cup crumbled feta cheese
- 1/3 cup toasted pecans or walnuts
- 2 tbsp fresh basil or mint leaves (optional)
Vinaigrette
- 3 tbsp olive oil
- 1 1/2 tbsp balsamic vinegar
- 1 tsp honey (use maple syrup for vegan version)
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Spinach: Wash the fresh baby spinach thoroughly and spin dry or pat dry with paper towels to ensure the leaves are crisp and ready for the salad.
- Slice the Peaches: Wash the ripe peaches and cut them into thin wedges or bite-sized chunks, keeping the skin on for color and added nutrients.
- Thinly Slice the Red Onion: Peel and thinly slice a small red onion to add subtle sharpness without overpowering the sweetness of the peaches.
- Toast the Nuts: Place pecans or walnuts in a dry skillet over medium heat and toast for 3–5 minutes until fragrant and golden. Remove from heat and set aside to cool.
- Make the Vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until the mixture is emulsified and smooth.
- Toss the Salad: In a large bowl, combine the spinach, peaches, red onion, toasted nuts, and crumbled feta cheese. Drizzle with the vinaigrette and toss gently to coat everything evenly.
Notes
- Use fresh ingredients: The flavor largely depends on ripe, fresh peaches.
- Slice peaches just before serving: Prevents browning and maintains juiciness.
- Toast nuts carefully: Watch closely to avoid burning and bitterness.
- Dress lightly: Toss the salad just enough to coat the ingredients to keep spinach crisp.
- Chill before serving: Let the salad rest for 10-15 minutes to enhance flavor melding without losing crispness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 12g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 12mg