Peach Blueberry Spinach Salad

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!

Course Salad

Cuisine American, Mediterranean

Keyword Peach Blueberry Spinach Salad

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 162kcal

Author Julia

Ingredients

Ingredients you need to cook

⅓ cup pecans
3 oz Prosciutto

Salad Ingredients

2 yellow peaches medium size
6 oz blueberries
5 oz spinach

Salad dressing

⅓ cup balsamic glaze or reduction (see note below)

Instructions

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.

Salad assembly

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. 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.

Nutrition