I love peaches and I’ve been reveling in peach season. I usually eat them raw and sliced, so I wanted to get creative and share some new, fuller ways I’m enjoying the stone fruit. Today, I’m sharing a peach salad.
As you might remember from my year-long Smitten Kitchen project, salads are not my favorite food category. They’re “simple” to make – toss some ingredients and drizzle with dressing – but requires the right ingredients to make it truly a wow dish. It helps to start with a wow ingredient – peaches! Add in spinach, feta cheese, tomato slices, honey roasted pecans and drizzle the whole thing with balsamic vinegar. Now here’s a salad I don’t mind eating again and again!
Peach Salad with Spinach, Tomatoes, Feta, Honey Roasted Pecans and Balsamic Vinegar
Makes one small side salad
2 handfuls of spinach
1/2 large ripe peach, sliced
1 small roma tomato, sliced
3 tablespoons Feta cheese
Handful of Honey Roasted Pecans
Balsamic Vinegar
- Make your Honey Roasted Pecans: Heat oven to 350 degrees. Line your baking dish with wax paper and spread the pecans on it. Drizzle your pecans with honey, covering the pecans. Bake for 4 minutes. You can also coat the pecans in honey before putting them on the baking tray.
- Combine all ingredients except balsamic vinegar in a bowl or stack on a plate.
- Drizzle the balsamic vinegar.
- Enjoy!
What ingredients would you put into a peach salad?
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