This salad is a colorful mix of fresh peaches, sweet blueberries, crunchy pecans, and savory prosciutto all tossed with crisp spinach. It’s perfect for a light meal or a tasty side!
I love how sweet and salty flavors dance together in this dish. Plus, it’s great for showing off fresh summer fruits—just like nature’s confetti on your plate! 🌟
Key Ingredients & Substitutions
Baby Spinach: Fresh baby spinach is tender and mild, making it the perfect base. If you can’t find it, try arugula for a peppery kick or mixed greens for variety.
Peaches: Ripe peaches provide sweetness and juiciness. If they’re out of season, nectarines or ripe mango can be good substitutes, adding a similar texture and flavor.
Blueberries: Fresh blueberries are a little burst of sweetness. Frozen blueberries work in a pinch, just be sure to thaw and drain any excess liquid before adding.
Pecans: Toasting enhances their flavor. If you have nut allergies, try sunflower seeds or pumpkin seeds for a crunchy, nut-free option.
Prosciutto: It adds a savory touch. Bacon can be a nice substitute if you can’t find prosciutto, just cook it until crispy. Vegetarian? Try crispy roasted chickpeas instead!
How Do I Toast Nuts Perfectly?
Toasting nuts brings out their flavor and adds a lovely crunch to your salad. Here’s how to do it right:
- Heat a dry skillet over medium heat—no oil needed.
- Add the pecan halves and spread them out evenly.
- Stir them frequently for 3-5 minutes, but keep an eye on them to prevent burning.
- When they smell nutty and are lightly browned, remove them and let them cool.
Remember, cool them down before adding them to your salad; this way, they retain their crunch!
Fresh Peach Blueberry Spinach Salad With Pecans & Prosciutto
Ingredients:
- 6 cups fresh baby spinach leaves
- 2 ripe peaches, thinly sliced
- 1 cup fresh blueberries
- 1/2 cup pecan halves, toasted
- 4 ounces prosciutto, torn into bite-size pieces
- 2 tablespoons olive oil, divided
- 1 tablespoon honey or maple syrup
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare. You’ll spend a little time toasting the pecans and crisping the prosciutto, but it all comes together quickly! It’s perfect for a light lunch or a side dish at dinner.
Step-by-Step Instructions:
1. Toast the Pecans:
In a dry skillet over medium heat, add the pecan halves. Toast them for about 3-5 minutes, stirring occasionally until they smell fragrant and are lightly browned. Once done, take them off the heat and set aside to cool.
2. Prepare the Prosciutto:
In the same skillet, drizzle in 1 tablespoon of olive oil and warm it over medium heat. Add the torn prosciutto pieces and cook for about 1-2 minutes on each side, or until they are crispy but not burnt. Once they’re ready, remove them and let them drain on some paper towels.
3. Assemble the Salad Base:
Grab a large salad bowl and place the fresh baby spinach leaves in it, creating a bed for all the yummy toppings.
4. Add Fruit and Nuts:
Now it’s time to layer in the deliciousness! Top the spinach with the sliced peaches, fresh blueberries, toasted pecans, and the crispy prosciutto pieces, making sure everything is evenly spread out.
5. Make the Dressing:
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, honey (or maple syrup), balsamic vinegar, and a pinch of salt and pepper. Mix well until it’s nice and combined.
6. Dress the Salad:
Just before serving, drizzle the dressing over the salad. Toss gently to combine all the ingredients while being careful not to bruise the peaches or blueberries.
7. Serve Immediately:
Enjoy the fresh summery flavors of your salad right away! Keeping the spinach crisp adds to the overall experience of this delightful dish.
This salad brings together sweetness, savory notes, and loads of flavor, making it an easy yet impressive option for any meal!
FAQ for Fresh Peach Blueberry Spinach Salad With Pecans & Prosciutto
Can I Use Different Fruits in This Salad?
Absolutely! If peaches or blueberries aren’t in season, you can substitute them with seasonal fruits like strawberries, pears, or even citrus segments. Just aim for a mix of sweet and juicy fruits for the best flavor!
How Do I Store Leftovers?
To store leftovers, place them in an airtight container in the fridge. It’s best to keep the dressing separate until you’re ready to eat, as dressed spinach can wilt. Enjoy the salad within 1-2 days for optimal freshness.
Can I Make This Salad Vegetarian?
Yes! Simply omit the prosciutto and replace it with crispy roasted chickpeas for a protein boost or avocado for added creaminess. Both options will keep your salad hearty and delicious!
What Can I Use Instead of Balsamic Vinegar?
If you don’t have balsamic vinegar on hand, you can substitute it with white wine vinegar or apple cider vinegar for a different flavor profile. Just adjust the sweetness as needed, perhaps adding a touch more honey or maple syrup!
