This Fresh Peach Blueberry Spinach Salad is a colorful mix of sweet peaches, juicy blueberries, and crunchy pecans, all balanced with salty prosciutto. It’s a treat for both the eyes and your taste buds!
Perfect for a sunny day, this salad is light and refreshing. I love tossing it together in just minutes and serving it at picnics or barbecues. Who can resist that sweet and salty combo? 🥗
Key Ingredients & Substitutions
Baby Spinach: Fresh baby spinach is the base of this salad, giving it a refreshing crunch. You can replace it with arugula for a peppery kick or mixed greens for more variety.
Peaches: Ripe peaches add sweetness. If they’re out of season, try nectarines or even ripe plums. Both will add similar flavors and texts!
Blueberries: Fresh blueberries are perfect for this salad. You can swap them for raspberries or sliced strawberries if needed, keeping in mind that they may alter the flavor slightly.
Pecans: Pecans provide a sweet crunch, but walnuts or almonds can be great substitutes if you prefer. Toasting them enhances their flavor, so don’t skip that step!
Prosciutto: For a substitute, use crispy bacon for a different flavor, or go for a vegetarian option with roasted chickpeas for a satisfying crunch.
How Do I Toast Pecans Properly?
Toasting pecans is vital for bringing out their flavor. Follow these steps to do it right:
- Use a dry skillet over medium heat.
- Add the pecans and shake the pan to spread them out evenly.
- Cook for 3-5 minutes, stirring frequently until fragrant and lightly browned.
- Keep an eye on them! They can burn quickly, so don’t leave them unattended.
- Once done, transfer them to a plate to cool.
Toasting makes your pecans nutty and delicious, enhancing the overall taste of your salad! Enjoy! 🌟
Fresh Peach Blueberry Spinach Salad With Pecans and Prosciutto
Ingredients You’ll Need:
- 5 cups fresh baby spinach leaves
- 2 ripe peaches, thinly sliced
- 1 cup fresh blueberries
- 1/2 cup pecans, toasted
- 4 oz prosciutto, torn into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful salad takes about 10 minutes to prepare. Just enough time to toast your pecans and toss everything together. It’s quick, healthy, and perfect for a light meal or side dish!
Step-by-Step Instructions:
1. Toast the Pecans:
Start by toasting the pecans in a dry skillet over medium heat for about 3-5 minutes. Stir them frequently to keep them from burning. You’ll know they’re done when they smell fragrant and look slightly browned. Once they’re ready, remove them from heat and set them aside to cool.
2. Make the Dressing:
In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), salt, and pepper. This simple dressing adds just the right amount of flavor to your salad!
3. Combine the Ingredients:
In a large salad bowl, combine the fresh baby spinach, sliced peaches, blueberries, and your toasted pecans. Mix them gently to allow the beautiful colors to show.
4. Dress the Salad:
Drizzle your homemade dressing over the salad. Toss everything together gently, making sure all the ingredients are nicely coated with the dressing.
5. Add the Prosciutto:
Finally, take the torn prosciutto and scatter it over the top of the salad. This adds a lovely salty contrast to the sweet peaches and blueberries.
6. Serve and Enjoy:
Serve the salad immediately for the best taste and texture. Enjoy this fresh, vibrant dish as a light lunch or as a delightful side for your main course!
Frequently Asked Questions
Can I Substitute Other Greens for Spinach?
Absolutely! While spinach is a great base for this salad, you can use arugula for a peppery flavor or mixed greens for a variety of textures. Just be sure to wash and dry them well before assembling your salad!
What If I Can’t Find Ripe Peaches?
No worries! If ripe peaches aren’t available, you can use nectarines or even plums as a substitute. Both fruits will provide a similar sweet and juicy flavor that pairs beautifully with the blueberries and dressing.
How Should I Store Leftover Salad?
To keep the salad fresh, it’s best to store the components separately. Keep any leftover spinach, fruits, and pecans in airtight containers in the fridge for up to 2 days. Add the dressing and prosciutto just before serving to maintain the salad’s crispness!
Can I Make This Salad Vegan?
Yes! You can easily adapt this salad to be vegan by omitting the prosciutto and replacing the honey with maple syrup or agave. You can also add in some roasted chickpeas for extra protein!
