Peach Blueberry Spinach Salad is a light and fresh recipe that combines sweet and savory flavors. Featuring prosciutto, pecans, and balsamic dressing, this 30-minute salad is a perfect side dish or appetizer to make for a crowd or share with your family. Bring it to Summer picnics, potlucks, and other summer festivities. Use fresh peaches in the summer and canned or frozen ones year-round. You can even grill your peaches if you like!
Cuisine American, Mediterranean
Keyword Peach Blueberry Spinach Salad
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Ingredients you need to cook
2yellow peaches medium size
⅓cupbalsamic glazeor reduction (see note below)
Toast nuts and crispy up the prosciutto
Preheat the oven to 350 F. Spread pecans in a single layer on a baking sheet.
Toast the pecans for about 5 or 10 minutes, watching the nuts carefully to make sure they don't burn.
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.
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. Make the balsamic glaze by cooking down 1 cup of balsamic vinegar together with a ¼ cup of brown sugar until the mixture reduces by about half and acquires 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.