This Fresh Peach Blueberry Spinach Salad is a colorful treat! Sweet peaches and juicy blueberries sit on a bed of fresh spinach, all topped with crunchy pecans and savory prosciutto.
This salad is perfect for warm days; it’s refreshing and light! I love enjoying it on a picnic or as a side dish at dinner. Trust me, your taste buds will thank you! 🥗
Key Ingredients & Substitutions
Baby Spinach: Fresh baby spinach is perfect for this salad. If you can’t find it, you could use arugula for a peppery taste or mixed greens for variety.
Peaches: Ripe peaches add sweetness. If they’re out of season, try nectarines or even canned peaches (make sure to drain them well).
Blueberries: Fresh blueberries bring a burst of flavor. You can substitute them with blackberries or sliced strawberries if needed.
Pecans: Toasted pecans add great texture. Walnuts or almonds make good alternatives for a similar crunch!
Prosciutto: This adds a savory quality. If you prefer, you can swap it for crispy bacon or leave it out for a vegetarian option.
How Do You Toast Nuts Properly?
Toasting nuts like pecans really enhances their flavor. Here’s how to do it right:
- Use a skillet over medium heat.
- Add the pecans in a single layer; don’t overcrowd them.
- Stir frequently for about 3-5 minutes until they’re golden brown and fragrant.
- Remove them from the pan immediately to stop the cooking process.
By following these steps, you’ll ensure the pecans are perfectly toasted and elevate the taste of your salad!
What’s the Best Way to Make a Simple Dressing?
Creating a dressing is easy and adds a personal touch. For our salad, here’s a quick guide:
- Measure out your olive oil, honey (or maple syrup), and vinegar in a bowl.
- Whisk them together until combined. This emulsifies the mixture.
- Always taste! A pinch of salt and pepper can brighten up the flavors nicely.
This simple dressing complements the sweetness of the fruits and the saltiness of the prosciutto beautifully.
Fresh Peach Blueberry Spinach Salad With Pecans and Prosciutto
Ingredients You’ll Need:
For the Salad:
- 6 cups fresh baby spinach leaves
- 2 ripe peaches, thinly sliced
- 1 cup fresh blueberries
- 1/2 cup pecans, toasted
- 6 slices prosciutto, torn into bite-size pieces
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon apple cider vinegar or balsamic vinegar
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad will take about 15 minutes to prepare, from toasting the pecans to tossing all the ingredients together. It’s a quick and delicious option for lunch or a light dinner!
Step-by-Step Instructions:
1. Toast the Pecans:
In a small skillet over medium heat, add the pecans. Toast them for about 3-5 minutes, stirring often, until they are fragrant and slightly browned. Be careful not to let them burn! Once done, remove them from heat and set aside.
2. Make the Dressing:
In a small bowl, whisk together the olive oil, honey (or maple syrup), and vinegar until the mixture is well combined and slightly thickened. Taste it and add a pinch of salt and freshly ground black pepper to your liking.
3. Assemble the Salad:
In a large salad bowl, combine the fresh baby spinach, sliced peaches, blueberries, and the toasted pecans. Give it a gentle toss, so everything starts to combine nicely.
4. Add the Dressing:
Drizzle the prepared dressing over the salad mixture. Gently toss again to coat all the ingredients evenly with that yummy dressing.
5. Finish with Prosciutto:
Finally, add the torn pieces of prosciutto on top of the salad. This adds a delightful savory contrast to the sweetness of the peaches and blueberries.
6. Serve and Enjoy:
Serve the salad immediately for the freshest taste, and enjoy those vibrant flavors! It makes a great side dish for grilled chicken or fish, or it can be a light meal on its own.
Can I Use Other Fruits in This Salad?
Absolutely! While peaches and blueberries are delicious, you can swap them out for seasonal fruits like strawberries, raspberries, or even slices of mango. Just make sure whatever fruit you choose is ripe and flavorful!
How Long Can I Store Leftover Salad?
It’s best to eat this salad fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day. To prevent the spinach from wilting, consider keeping the dressing separate and adding it just before serving.
Can I Make This Salad Vegan?
Yes! To make it vegan, simply omit the prosciutto and substitute the honey with maple syrup for the dressing. You can also add some vegan cheese or chickpeas for extra protein!
What Should I Serve This Salad With?
This salad pairs wonderfully with grilled chicken, fish, or even a veggie burger for a light meal. For a more substantial dish, try serving it with quinoa or a crusty piece of bread!
