Description
This fresh Summer Peach Salad combines juicy peaches, crisp greens, and a light dressing for a healthy, colorful, and refreshing side or light meal.
Ingredients
Scale
- 5 oz mixed baby greens or baby spinach
- 3 ripe peaches, sliced
- 1/2 cup crumbled goat cheese
- 1/2 cup toasted pecans, chopped
- 1/4 small red onion, thinly sliced
- 1/4 cup dried cranberries (optional)
- 1/4 cup fresh basil leaves
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp minced garlic
- Salt to taste
- Freshly ground black pepper to taste
- Grilled chicken (optional)
- Avocado slices (optional)
- Prosciutto (optional)
- Fresh blueberries (optional)
Instructions
- Wash and dry the mixed greens thoroughly.
- Slice the peaches into wedges.
- Thinly slice the red onion and soak it briefly in cold water if desired.
- Toast the pecans at 350°F (175°C) for 5 to 7 minutes and let them cool.
- Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper.
- Arrange the mixed greens in a serving bowl or platter.
- Add the sliced peaches evenly over the greens.
- Sprinkle the goat cheese, toasted pecans, red onion, dried cranberries, and basil over the salad.
- Drizzle with the honey balsamic dressing.
- Toss gently until lightly coated.
- Adjust seasoning if needed.
- Serve immediately as a side dish or with grilled chicken, shrimp, salmon, or steak.