This colorful salad combines sweet peaches, juicy blueberries, and crunchy pecans, all on a bed of fresh spinach. The salty prosciutto adds a tasty twist that brings it all together!
It’s a fun mix that feels like summer in a bowl! I love serving this salad at gatherings—everyone raves about the flavor. It’s great for a quick lunch or light dinner!
Key Ingredients & Substitutions
Spinach: Baby spinach is tender and nutritious, making it perfect for salads. If you can’t find baby spinach, arugula or mixed greens would work well too. Each option adds its own unique flavor!
Peaches: Ripe peaches provide a lovely sweetness. You can substitute nectarines or even mango if peaches aren’t in season. They all give a nice fruity touch to the salad.
Blueberries: Fresh blueberries bring juiciness and antioxidants. If they’re out of season, consider using frozen berries; just thaw them beforehand. You could also use raspberries or sliced strawberries!
Pecans: Toasting enhances the flavor of pecans, but if you’re allergic, walnuts or almonds are great substitutes. For a nut-free option, try sunflower seeds or pumpkin seeds!
Prosciutto: This salty meat adds a savory crunch. If you prefer a vegetarian option, you could swap in crispy chickpeas or omit meat entirely. For a similar flavor, try pancetta if on hand!
How Do You Toast Pecans Without Burning Them?
Toasting pecans adds depth and richness. Follow these simple steps:
- Use a dry skillet and heat over medium heat. Don’t add oil, as you want to avoid frying.
- Add the pecans and stir them frequently for about 3-5 minutes until they smell nutty and are slightly darker brown.
- Once done, spread them out on a plate to cool quickly. This step prevents further cooking and ensures they stay crunchy!
Keep an eye on them because nuts can burn easily—it’s best to set a timer or stay nearby while toasting.
Fresh Peach Blueberry Spinach Salad With Pecans and Prosciutto
Ingredients You’ll Need:
For the Salad:
- 4 cups fresh baby spinach leaves
- 2 ripe peaches, pitted and thinly sliced
- 1 cup fresh blueberries
- 1/2 cup pecans, toasted
- 4 ounces prosciutto, thinly sliced and torn into bite-sized pieces
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare. You’ll spend around 5 minutes to whip up the dressing, another 5 minutes to toast the pecans, and the last few minutes assembling the salad. It’s quick, fresh, and perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Dressing:
In a small bowl, whisk together the olive oil, honey (or maple syrup), balsamic vinegar, salt, and pepper until all ingredients are well combined. This will create a delicious dressing that’s sweet and tangy. Set it aside while you prepare the rest of the salad.
2. Toast the Pecans:
Heat a dry skillet over medium heat and add the pecans. Toast them for about 3-5 minutes, stirring frequently, until they become fragrant and slightly brown. Be careful not to let them burn! Once they’re ready, remove them from heat and set aside to cool.
3. Assemble the Salad:
In a large salad bowl, add the fresh baby spinach leaves. Top them evenly with the sliced peaches and blueberries. Then sprinkle the toasted pecans and torn prosciutto pieces over the salad. This adds fantastic flavors and textures!
4. Dress and Toss:
Drizzle the dressing over the salad and gently toss all ingredients together. Make sure everything is well coated in that delicious dressing. A good toss will help distribute the flavors evenly!
5. Serve:
Transfer the assembled salad to plates or a serving dish. Serve it immediately for the freshest taste. This delightful combination of sweet, savory, and crunchy is sure to be a hit!
This salad beautifully balances the sweetness of peaches and blueberries with the salty, savory prosciutto and crunchy pecans, making it a perfect light and refreshing dish!
FAQ: Fresh Peach Blueberry Spinach Salad With Pecans and Prosciutto
Can I Use Frozen Blueberries Instead of Fresh Ones?
Yes, you can use frozen blueberries! Just be sure to thaw them first, and drain any excess liquid to avoid a soggy salad. They may be slightly softer than fresh ones but will still add great flavor!
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the prosciutto and substitute the honey with maple syrup in the dressing. You can also add some extra roasted chickpeas or avocado for added protein and creaminess!
Can I Prepare This Salad in Advance?
Yes, but it’s best to keep the dressing separate until you’re ready to serve. You can prepare all ingredients ahead of time and store them individually in airtight containers in the fridge. Assemble and dress the salad just before serving for the freshest taste!
What Should I Do With Leftover Salad?
If you have leftovers, store them in an airtight container in the fridge for up to 1 day. Keep the dressing separate to maintain the best texture. The spinach may get a bit wilted, but the flavors will still be delightful!
