Peach Salad with Glazed Walnuts
Gluten Free Living – 2019
This recipe for Peach Salad with Glazed Walnuts is awesome! No kidding. The salad includes spring mix, a little red onion, lemon peel, peaches, glazed walnuts and feta cheese. The dressing is made with avocado oil, honey, Dijon mustard, lemon juice and a peach! It’s mouthwatering indeed.
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The homemade glazed walnuts are so easy to make too. Just add sugar and walnuts to a skillet. In about 3 minutes the sugar melts and glazes the walnuts. Spread the nuts out onto a cookie sheet to cool.
The salad takes me about 7 to 8 minutes to make. The dressing only a couple of minutes. So in ten minutes you have a luscious salad that’s perfect for family dinners, entertaining or company meals.
This salad is definitely best with fresh peaches. However, if you want to enjoy it in the winter months, you can substitute canned peaches. I would make sure they are patted dry before using.
I made this luscious salad a couple of times last month. Once for my son and his wife, when we had them over for dinner. Then for our church’s college gang for a Sunday night dinner. They love my creative salads, so it’s rare when any is left over.
This salad is also terrific with pears. Give Peach Salad with Glazed Walnuts a try for supper before peaches go out of season. You’ll be so glad you did.
Peach Salad with Glazed Walnuts is absolutely scrumptious.
The Peach Vinaigrette salad dressing makes this salad really special.
The glazed walnuts add a delicious crunch to the recipe.
Here’s what I did.
I used these ingredients for the salad.
Place skillet on high heat and heat pan for 3 minutes. Add sugar and walnuts.
Stir ingredients to combine well.
Continue heating and stirring. The sugar will begin to melt at around 2 minutes.
Once all the sugar has melted, stir ingredients really well one last time. Remove from heat.
Break apart the walnuts and place on a cookie sheet to cool.
Place spring mix in a very large salad bowl.
Add diced red onion, and the gratings of one whole lemon.
Slice peaches and swish in lemon juice so both sides are covered well.
Drain peaches on a paper towel. Then pat dry.
Layer peaches in salad bowl.
Add grape halves.
Sprinkle Feta Cheese over top.
Add glazed walnuts and a few more peaches on top. Refrigerate until ready to serve.
I used these ingredients for the Peach Vinaigrette.
Pour avocado oil and honey into a blender. Add Dijon mustard and the juice from one large lemon.
Add one peach, diced.
Blend about 30 seconds, or until well pureed.
Pour Peach Vinaigrette into a serving carafe.
Serve Peach Salad with Glazed Walnuts with homemade Peach Vinaigrette.
Drizzle Peach Vinaigrette over top of individual salads and toss to combine.
Eat and enjoy!
Here’s the recipe.
PEAR SALAD WITH GLAZED WALNUTS
(My own concoction)
Peach Salad with Glazed Walnuts
Equipment
- 1 large salad bowl with tongs
- 1 large skillet
- 1 wooden spoon
- 1 sharp knife to cut vegetables and fruit
- 1 cookie sheet to set glazed walnuts on
- 1 small bowl
- 1 blender
- 1 mason jar with lid
- measuring cups
- measuring spoons
Ingredients
PEACH SALAD:
- 12 oz. container baby spinach spring mix or a combination of spinach, romaine and spring mix
- 1 cup whole walnut halves
- 6 heaping tbsp. granulated sugar
- 2 or 3 large peaches sliced, unpeeled
- 1 medium lemon grated
- 1 cup red grapes halved
- 1/3 to 1/2 cup red onion finely diced
- 1 1/2 cups Feta cheese crumbles or goat cheese
PEACH VINAIGRETTE:
- 1 extra large lemon juiced
- 1/2 cup avocado oil
- 1/2 cup honey
- 4 tsp. dijon mustard
- 1 large peach peeled, diced
Instructions
PEACH SALAD:
- Heat skillet over high heat for 3 minutes.
- Reduce heat to medium and add walnuts and sugar and stir constantly to glaze.
- The sugar will melt and become golden in about 2 to 3 minutes.
- Remove from heat.
- Separate and spread walnuts out on a cookie sheet to cool.
- Set aside.
- Place spring mix in a very large salad bowl.
- Sprinkle grated red onion over top.
- Grate peel from lemon and sprinkle over salad.
- Squeeze juice from lemon and place in a bowl.
- Place peach slices in lemon juice for a minute or two.
- Drain, dry slightly with paper towels and spread over top of the salad.
- Sprinkle salad with grapes, feta cheese and then candied walnuts.
- Refrigerate 30 minutes before serving.
- To serve: toss with peach vinaigrette.
PEACH VINAIGRETTE:
- Squeeze juice from lemon into blender.
- Add avocado oil, honey, Dijon mustard and diced peaches.
- Puree about 30 seconds until smooth.
- Pour into a mason jar.
- Refrigerate until ready to serve.
- Shake vigorously before pouring over top of salad.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Pear Salad with Glazed Walnuts is awesome. I ate several plates of this yummy salad.
This festive and beautiful salad is perfect for company or special occasions during the summer when fresh peaches are in season.
Peach Salad with Glazed Walnuts will become your happy meal. 🙂
You may also enjoy these delicious recipes!
Fruity Spinach Salad with Peachy Balsamic Vinaigrette
Spring Mix with Peaches, Walnuts and Feta
Peach Salad with Glazed Walnuts
Equipment
- 1 large salad bowl with tongs
- 1 large skillet
- 1 wooden spoon
- 1 sharp knife to cut vegetables and fruit
- 1 cookie sheet to set glazed walnuts on
- 1 small bowl
- 1 blender
- 1 mason jar with lid
- measuring cups
- measuring spoons
Ingredients
PEACH SALAD:
- 12 oz. container baby spinach spring mix or a combination of spinach, romaine and spring mix
- 1 cup whole walnut halves
- 6 heaping tbsp. granulated sugar
- 2 or 3 large peaches sliced, unpeeled
- 1 medium lemon grated
- 1 cup red grapes halved
- 1/3 to 1/2 cup red onion finely diced
- 1 1/2 cups Feta cheese crumbles or goat cheese
PEACH VINAIGRETTE:
- 1 extra large lemon juiced
- 1/2 cup avocado oil
- 1/2 cup honey
- 4 tsp. dijon mustard
- 1 large peach peeled, diced
Instructions
PEACH SALAD:
- Heat skillet over high heat for 3 minutes.
- Reduce heat to medium and add walnuts and sugar and stir constantly to glaze.
- The sugar will melt and become golden in about 2 to 3 minutes.
- Remove from heat.
- Separate and spread walnuts out on a cookie sheet to cool.
- Set aside.
- Place spring mix in a very large salad bowl.
- Sprinkle grated red onion over top.
- Grate peel from lemon and sprinkle over salad.
- Squeeze juice from lemon and place in a bowl.
- Place peach slices in lemon juice for a minute or two.
- Drain, dry slightly with paper towels and spread over top of the salad.
- Sprinkle salad with grapes, feta cheese and then candied walnuts.
- Refrigerate 30 minutes before serving.
- To serve: toss with peach vinaigrette.
PEACH VINAIGRETTE:
- Squeeze juice from lemon into blender.
- Add avocado oil, honey, Dijon mustard and diced peaches.
- Puree about 30 seconds until smooth.
- Pour into a mason jar.
- Refrigerate until ready to serve.
- Shake vigorously before pouring over top of salad.
2 Comments
Viana @ maplewoodroad.com
September 4, 2019 at 10:24 am
This time of year, when peaches are in season, I’m eating them almost every day! Thanks for the new recipe to change up my lunch, looks delicious!
Teresa
September 4, 2019 at 2:27 pm
Hi Viana. We loved this tasty recipe. It doesn’t take very long to make either. I can sit down and eat almost the whole salad by myself. 🙂