Peach & Blueberry Spring Spinach Salad
This vibrant summer salad combines tender baby spinach with juicy sliced peaches, sweet blueberries, tangy crumbled goat cheese, and toasted pecans. Tossed in a simple homemade honey-Dijon vinaigrette, it delivers a perfect balance of sweet, savory, tangy, and crunchy textures. Light yet satisfying, it’s ideal as a side dish or a fresh main course for lunch or dinner. This refreshing, nutrient-dense salad is high in antioxidants and vitamin C from the peaches and blueberries, iron and folate from the spinach, and healthy fats from the olive oil and pecans. The goat cheese adds a good source of protein and calcium. that feels gourmet but comes together quickly.
Active time: 10 minutes
Cooking time: 15 minutes,
Serves 6-8
Ingredients
Vinaigrette
3 Tbsp apple cider vinegar
2 Tbsp honey
1 Tbsp Dijon mustard
½ cup California olive oil
Salt & pepper to taste
Salad
10 cups (10 oz) baby spinach
2-3 peaches, sliced
2 cups blueberries
2/3 cup crumbled goat cheese
½ cup pecan pieces, toasted
Directions
Prepare the vinaigrette. Add all the ingredients into a small glass jar with a lid. Cover tightly, then shake to blend.
Prepare the salad. On a large serving platter arrange the spinach then top with peaches, blueberries, goat cheese and pecans.
Drizzle with half of the vinaigrette before serving. Serve remaining dressing as needed.
Make it your own
Substitute with your favorite vinegar.
Substitute nectarines for peaches.
Nutritional Information (per serving)
Calories: 280–310
Protein: 7–8g
Carbohydrates: 22–25g
Fat: 20–22g
Fiber: 4–5g