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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

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.
Prep Time 30 mins
Total Time 30 mins
Course Salads and Salad Dressings
Cuisine American
Servings 10



  • 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 chopped pecans toasted if desired


  • 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



  • 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.


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


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
Keyword feta cheese, gluten free, peaches, pecans, salad, side dish, spinach, strawberries
Tried this recipe?Let us know how it was!