There’s something truly magical about a dish that feels gourmet yet comes together in a flash. My Peach Blueberry Spinach Salad is exactly that kind of recipe. It’s vibrant, fresh, and bursting with flavors that sing of summer.
I find myself making this salad all the time. It’s perfect for a quick weeknight meal. It also shines brightly at any potluck or family gathering. Everyone always asks for the recipe!
Why I Love This Recipe
Honestly, this salad is a lifesaver. It’s so quick to throw together. Busy weeknights are no match for it. The flavors are simply divine. Sweet peaches meet juicy blueberries. Crispy prosciutto adds a delightful crunch. Every bite is a little explosion of taste. This Peach Blueberry Spinach Salad also feels fancy. It always impresses my friends and family. Yet, it takes so little effort! It’s a true culinary win-win.
Peach Blueberry Spinach Salad Ingredients
Creating this delicious Peach Blueberry Spinach Salad starts with picking just a few star players. Each ingredient brings its own special touch. Together, they create a symphony of fresh flavors and delightful textures.
- Pecans: These add a lovely, buttery crunch. Toasting them really deepens their flavor.
- Prosciutto: My absolute favorite part! This crispy, savory treat brings an incredible salty balance. It’s truly transformative.
- Yellow Peaches: Look for ripe, fragrant ones. They offer a juicy sweetness that screams summer.
- Blueberries: Bursting with tangy sweetness, they pop in your mouth. They also add beautiful color!
- Spinach: This is our fresh, leafy base. It’s mild and absorbs all those wonderful flavors.
- Balsamic Glaze or Reduction: This is the magic touch! It weaves everything together. Its sweet tanginess perfectly complements the fruit and savory prosciutto.
Substitutions and Tips
I always encourage you to make recipes your own. Don’t be afraid to experiment!
- Nuts: No pecans? Try walnuts or even toasted almonds. They’ll still give that great crunch.
- Fruit: Nectarines work beautifully instead of peaches. Raspberries are a fantastic swap for blueberries.
- Greens: Mixed greens or even arugula can stand in for spinach. Arugula adds a peppery kick.
- Prosciutto Alternatives: If you’re vegetarian, omit the prosciutto. You could also try crispy bacon bits.
- Dressing: Store-bought balsamic glaze is super convenient. Making your own reduction is easy, too! Just simmer balsamic vinegar until thickened. A good quality aged balsamic vinegar can also stand alone as a dressing.
Remember, the exact quantities for this Peach Blueberry Spinach Salad are all in the printable recipe card below. Happy cooking, my dear friends!
How to Make Peach Blueberry Spinach Salad
Making this Peach Blueberry Spinach Salad is a breeze. I promise! It’s all about a few simple steps. You’ll have a gorgeous meal in no time. Follow along with me here.
Prepare the Toppings
First, preheat your oven. I set mine to 350 degrees F. This gets it ready for our pecans and prosciutto.
Next, grab a baking sheet. Spread your pecans in a single layer. You want them nice and even. Toast them for about 5 to 10 minutes. Watch them closely, though! They can burn so fast.
Now, for the prosciutto. Lay it on another baking sheet. Or use part of the same one. Cook it for about 10 minutes. It should get wonderfully crispy. Oh, the aroma is just divine!
Assemble the Salad
While toppings cook, prep your fruit. Core and slice the yellow peaches. I love their vibrant color. Grab a large bowl next. Add your sliced peaches to it. Throw in the sweet blueberries too. Then, add the fresh spinach. This is our beautiful base.
Dress and Serve
By now, your toppings are ready. Let the prosciutto cool just a bit. It’ll get even crispier. Scatter the crispy prosciutto over the salad. Add those toasted pecans. Finally, drizzle with balsamic glaze. Toss it gently to combine. Serve it right away! This Peach Blueberry Spinach Salad is best fresh.
How to Store Peach Blueberry Spinach Salad
Storing your Peach Blueberry Spinach Salad properly is key. You want to keep it fresh and delicious. If you’ve dressed the salad, it’s best to eat it right away. The spinach can get a bit soggy. If you have leftovers, place them in an airtight container. Keep it in the fridge. It’s usually good for a day or two. But really, fresh is best with this one. For prepped ingredients, store them separately. This helps everything stay crisp. So, keep the spinach and fruit apart. And those crispy pecans and prosciutto too. Then, you can assemble it fresh each time. This way, your Peach Blueberry Spinach Salad always tastes amazing.
Tips for Success
- Don’t overcrowd your baking sheets. This ensures crispiness.
- Toast pecans and cook prosciutto carefully. They can burn quickly.
- Use ripe, but firm, peaches. They hold their shape better.
- Dress your Peach Blueberry Spinach Salad right before serving. This keeps spinach from wilting.
- Experiment with balsamic glazes. Find your favorite flavor profile.
- Let hot prosciutto cool completely. It gets much crispier.
Kitchen Tools You’ll Need
- Baking Sheets: You’ll need one or two for toasting.
- Parchment Paper: Great for easy cleanup.
- Large Mixing Bowl: To toss your beautiful ingredients.
- Sharp Knife: For slicing those juicy peaches.
- Cutting Board: Always use one for safety.
- Measuring Cups/Spoons: For precise ingredient amounts.
Serving Suggestions
- This Peach Blueberry Spinach Salad shines as a light lunch.
- It’s a perfect side dish for grilled chicken or fish.
- Pair it with a crisp rosé wine or sparkling lemonade.
- Add some crusty bread for a more substantial meal.
- Serve it in a large, clear bowl to showcase its colors.
- Garnish with fresh mint for an extra flourish.
Frequently Asked Questions
Can I make Peach Blueberry Spinach Salad ahead of time?
Yes, you can prep some parts in advance! Toast your pecans and crisp your prosciutto a day or two before. Store them separately in airtight containers. Keep the washed spinach, sliced peaches, and blueberries separate too. Then, just assemble and dress your Peach Blueberry Spinach Salad right before serving for the freshest taste.
What are some dressing alternatives for Peach Blueberry Spinach Salad?
While balsamic glaze is wonderful, feel free to switch it up! A light lemon poppy seed dressing would be lovely. A simple vinaigrette made with olive oil and white wine vinegar also works. You want something that complements the fruit without overpowering it in your Peach Blueberry Spinach Salad.
Can I substitute other fruits or nuts in this Peach Blueberry Spinach Salad?
Absolutely! This Peach Blueberry Spinach Salad is very forgiving. Try raspberries or even sliced strawberries instead of blueberries. Nectarines are a great peach alternative. For nuts, walnuts or candied pecans would be delicious too! Feel free to mix and match to your heart’s content.
Print
Peach Blueberry Spinach Salad
- Total Time: 20 minutes
- Yield: 4 servings
Description
A refreshing Peach Blueberry Spinach Salad featuring crispy prosciutto, toasted pecans, and a choice of balsamic dressings.
Ingredients
- ⅓ cup pecans
- 3 oz Prosciutto
- 2 medium yellow peaches
- 6 oz blueberries
- 5 oz spinach
- ⅓ cup balsamic glaze or reduction
Instructions
- Preheat the oven to 350 F. Spread pecans in a single layer on a baking sheet.
- Toast the pecans for about 5 to 10 minutes, watching carefully to prevent burning.
- Spread the prosciutto in a single layer on a separate baking sheet (or use a large single baking sheet for both prosciutto and pecans).
- Cook the prosciutto for about 10 minutes until crispy.
- Core and slice yellow peaches.
- In a large bowl, combine peaches, blueberries, and spinach.
- Top with crispy prosciutto and toasted pecans.
- Drizzle balsamic glaze (dressing) on top.
Notes
- What kind of balsamic vinegar-based salad dressing to use?
- Use store-bought balsamic glaze. You can purchase it in the grocery store or on Amazon.
- Make your own balsamic glaze: Cook down 1 cup of balsamic vinegar with ¼ cup of brown sugar until the mixture reduces by about half and acquires a thick and syrupy consistency.
- Use store-bought balsamic vinaigrette salad dressing. This type of dressing usually combines olive oil, balsamic vinegar, and other ingredients and will work perfectly in this recipe!
- Make your own balsamic vinaigrette by combing equal amounts of extra virgin olive oil and high-quality balsamic vinegar. Whisk to emulsify.
- Use a high-quality aged balsamic vinegar made in Italy. High-quality aged balsamic vinegar is not as acidic as a regular one and has a thick and syrupy consistency. It’s perfect as a salad dressing all on its own! Just use it out of the bottle, as is. And, you don’t need to use it in large amounts. I use the balsamic vinegar labeled as Aceto Balsamico I.G.P. or labeled Aceto Balsamico Tradizionale D.O.P.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
