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Fruity Spinach Salad with Peachy Balsamic Vinaigrette | Can't Stay Out of the Kitchen | this fantastic #salad uses #strawberries, #peaches, whole #pecans & #feta cheese along with a homemade dressing. It's wonderful for company or #holiday dinners like #Easter, #MothersDay or #FathersDay. #glutenfree

Fruity Spinach Salad with Peachy Balsamic Vinaigrette

Teresa Ambra
This luscious spinach salad includes peaches, strawberries, toasted pecans and feta cheese. It's topped with a tasty peachy, balsamic vinaigrette dressing. Festive and beautiful for special occasions and holidays like Easter, Mother's Day or Father's Day. Gluten free.
5 from 1 vote
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Prep Time 30 minutes
Total Time 30 minutes
Course Salads and Salad Dressings, Side Dish
Cuisine American
Servings 10
Calories 283 kcal

Equipment

  • 1 large salad bowl with tongs
  • 1 blender
  • 1 sharp knife to pare vegetables or fruit
  • 1 jelly roll pan to roast the pecans
  • measuring cups
  • measuring spoons
  • 1 nut chopper if nuts are not previously chopped
  • 1 small cookie sheet
  • 1 toaster oven to toast nuts (or use regular oven)

Ingredients
  

FRUITY SPINACH SALAD:

  • 9 oz. bag baby spinach
  • 9 oz. bag Romaine lettuce blend with carrots and red cabbage
  • 16 oz. fresh strawberries sliced
  • 8 oz. Feta cheese
  • 3 fresh peaches diced, (I used 1 30-oz. can sliced peaches, patted dry, in 100% juice, reserving liquid)
  • 2/3 cup pecans chopped, toasted if desired (measure after chopping)

PEACHY BALSAMIC VINAIGRETTE:

  • 1 to 1 1/4 cups juice from canned peaches used in salad
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 3 green onions sliced
  • 1/4 to 1/2 cup honey or sugar as desired, and depending on your preference
  • 1/2 tsp. sea salt or kosher salt
  • 1/2 tsp. ground black pepper

Instructions
 

FRUITY SPINACH SALAD:

  • Fill a large salad bowl with baby spinach leaves.
  • De-stem if desired.
  • Add Romaine lettuce and toss together.
  • Slice fresh strawberries and toss overtop the spinach and Romaine in the bowl.
  • Dice fresh preaches and add to the salad. (Since I could not find fresh peaches at this time of year, I used 1 30-oz. can sliced peaches and reserved the juice).
  • Place pecans in pan in toaster oven at 400° to 450° and roast for about 7-10 minutes.
  • Remove from oven and toss over top of salad.
  • Crumble Feta cheese over everything.
  • Toss salad.
  • Serve on plates and drizzle with Peachy Balsamic Vinaigrette.

PEACHY BALSAMIC VINAIGRETTE:

  • Place all ingredients in a blender and blend for 15-20 seconds to liquefy.
  • Serve over salad.
  • Makes about 2 1/8 cups vinaigrette.

Notes

NOTE: Because I didn’t have fresh peaches I used canned peaches packed in 100% juice – NOT syrup.
 
Salad recipe adapted from Words and Warmth.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 283kcalCarbohydrates: 20gProtein: 6gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 20mgSodium: 385mgPotassium: 398mgFiber: 4gSugar: 15gVitamin A: 4904IUVitamin C: 38mgCalcium: 166mgIron: 2mg
Keyword feta cheese, gluten free, peaches, pecans, salad, side dish, spinach, strawberries
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