Peach, Basil, and Goat Cheese Spinach Salad with Candied Pecans

Peach, Basil, and Goat Cheese Spinach Salad with Candied Pecans

Juicy peaches and tangy goat cheese meet crunchy candied pecans over tender spinach.

Total 30 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Tree nuts, Dairy

This salad pairs sweet, ripe peaches with fragrant basil, creamy goat cheese, and crisp sugared pecans on a bed of baby spinach. A light vinaigrette ties the sweet and savory elements together, making it a fitting side for summer cookouts or a light lunch on its own.

Ingredients

  • 1/2 cup pecan halves
  • 1/4 cup granulated sugar
  • 1 tablespoon water
  • 6 cups baby spinach
  • 2 ripe peaches, thinly sliced
  • 1/4 cup fresh basil leaves, thinly sliced
  • 1/2 cup goat cheese, crumbled
  • 1/4 cup red onion, thinly sliced
  • 3 tablespoons olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Method

  1. In a small skillet over medium heat, combine the pecan halves, sugar, and water. Cook, stirring constantly, until the sugar melts and coats the pecans in a glossy caramel, 4 to 5 minutes.

  2. Spread the candied pecans onto a sheet of parchment paper, separating any clumps with a fork, and let cool completely, about 10 minutes.

  3. While the pecans cool, whisk together the olive oil, white balsamic vinegar, honey, salt, and pepper in a small bowl until emulsified.

  4. In a large bowl, combine the baby spinach, sliced peaches, basil, and red onion.

  5. Drizzle the vinaigrette over the salad and toss gently to coat the leaves evenly.

  6. Transfer the salad to a serving platter, then top with crumbled goat cheese and the cooled candied pecans. Serve immediately.

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Rate this recipe

★ 3.8 (1)

Peach, Basil, and Goat Cheese Spinach Salad with Candied Pecans

This salad pairs sweet, ripe peaches with fragrant basil, creamy goat cheese, and crisp sugared pecans on a bed of baby spinach. A light vinaigrette ties the sweet and savory elements together, making it a fitting side for summer cookouts or a light lunch on its own.

30 min 4 servings 310 cal

Ingredients

  • 1/2 cup pecan halves
  • 1/4 cup granulated sugar
  • 1 tablespoon water
  • 6 cups baby spinach
  • 2 ripe peaches, thinly sliced
  • 1/4 cup fresh basil leaves, thinly sliced
  • 1/2 cup goat cheese, crumbled
  • 1/4 cup red onion, thinly sliced
  • 3 tablespoons olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Method

  1. 1

    In a small skillet over medium heat, combine the pecan halves, sugar, and water. Cook, stirring constantly, until the sugar melts and coats the pecans in a glossy caramel, 4 to 5 minutes.

  2. 2

    Spread the candied pecans onto a sheet of parchment paper, separating any clumps with a fork, and let cool completely, about 10 minutes.

  3. 3

    While the pecans cool, whisk together the olive oil, white balsamic vinegar, honey, salt, and pepper in a small bowl until emulsified.

  4. 4

    In a large bowl, combine the baby spinach, sliced peaches, basil, and red onion.

  5. 5

    Drizzle the vinaigrette over the salad and toss gently to coat the leaves evenly.

  6. 6

    Transfer the salad to a serving platter, then top with crumbled goat cheese and the cooled candied pecans. Serve immediately.