Sweet, tangy, and refreshing, this Peach and Blueberry Salad balances juicy fruit, crisp veggies, creamy goat cheese, and candied pecans over mixed greens. A drizzle of homemade blueberry vinaigrette ties it all together with the perfect hint of tangy sweetness. Light yet satisfying, it's a vibrant dish you'll want to enjoy all summer long.
Why I Love This
- Fresh: The ingredients in this Peach and Blueberry salad are so fresh, raw and delicious.
- Sweet and Tangy: Balsamic vinegar paired with fresh blueberries is the perfect marriage of rich depth and bright fruitiness, creating a dressing that ties the whole salad together.
- Summertime Song: Filled with fresh seasonal fruits and vegetables, this salad is the perfect companion for a sunny summers day.
Try my Pesto Caesar Salad for another great summertime meal or side dish. For something with bit of zip, try this Blackened Salmon Caesar Salad.
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Ingredients
- Mixed Greens - you can use any kind of greens that you like, spinach, romaine, arugula... they all make a good salad but the combination in mixed greens adds texture and flavor.
- Cucumber - adds delightful freshness and crunch to the salad, contrasting the fruit beautifully.
- Red Bell Pepper - any bell pepper will do but I think the red are the sweetest and the prettiest in color.
- Beets - you can use red or yellow beets or a combination. Steaming them keeps them tender and full of flavor.
- Blueberries - if you have access to wild blueberries, they are the best but "regular" blueberries work wonderfully as well.
- Peaches - there's nothing like fresh, sweet peaches when they are in season but if you can't find any, jarred peaches work delightfully too.
- Candied pecans - these add the perfect texture that contrasts the tender fruits and adds lovely warm cinnamon and nutty flavors that ground the salad.
- Goat Cheese - goat cheese offers a unique flavor profile and a lovely creaminess that enhances the entire salad experience but if it's not for you try feta cheese or even cottage cheese (my favorite).
- Balsamic Vinegar, Sugar and Blueberries (preferably wild) - this is for the vinaigrette and it is so simple to make. You can always purchase a balsamic or raspberry vinaigrette but this one is truly simple and the perfect topping to this Peach and Blueberry Salad.
See recipe card for quantities.
Instructions
Step 1: In a small pot over medium-low heat, cook ½ cup blueberries with a splash of water, stirring often until soft and juicy. Add balsamic vinegar and sugar. Remove from heat and let cool slightly, then blend in a food processor for 1 minute to make the vinaigrette. Set aside.
Step 2: Place the mixed greens in a large bowl. Top with diced cucumbers, bell peppers, sliced steamed beets, peaches, and remaining blueberries.
Step 3: Sprinkle with candied pecans and crumbled goat or feta cheese (if using cottage cheese, add to individual plates).
Step 4: Drizzle the blueberry vinaigrette over the salad. Serve immediately.
Hint: Place the salad dressing on the table and allow individuals to add it to their own plates. This allows them to dress it to their liking and keeps leftovers from getting soggy. To see just the salad dressing recipe you can go to the Blueberry Balsamic Vinaigrette post here.
Substitutions
- Nut Free - if nuts are an issue but you'd still like to add that sweet crunch try candied pumpkin (pepitas) seeds, candied sunflower seeds or granola clusters.
- Healthy Greens - use all spinach instead of mixed greens for a boost in nutrition and iron.
- Dairy Free - if dairy is an issue you can use vegan goat or feta, cashew cheese or simply add a few slices of avocado to still get that creamy addition to the salad. Of course you can always simply omit the cheese and the salad will still be bursting with flavor.
Variations
- Protein - add some rotisserie chicken or chickpeas for an additional protein boost
- Deluxe - add sliced avocado for an extra creamy texture
- Berry Berry - try adding (or substituting) some raspberries and blackberries for additional summertime sweetness
Try these tender and flaky Cheddar Cheese Chive Biscuits for the perfect side dish to this Peach and Blueberry Salad.
Equipment
An enameled cast iron pot works really well for cooking the blueberries down for the dressing. It distributes the heat evenly and keeps the fruit from burning as easily. LeCreuset are my favorite but any pot will do. Just make sure yous stir often and add a little more water if burning is occurring (and turn down the heat).
Storage
The first few days: Leftovers can be stored in an airtight container in the fridge. It is best stored with the dressing separate. It is best to eat the leftovers within 24 hours as it will become soggy quickly.
Freezing: This Peach and Blueberry Salad is obviously not a meal to freeze.
Top Tip
For the best flavor, use ripe but slightly firm peaches so they hold their shape in the salad. If your peaches are very juicy, slice them right before serving to keep the salad fresh and vibrant.
FAQ
Yes-store the fruit and dressing separately. Combine just before serving for the freshest texture.here
I would not recommend this as they tend to be tough and have less flavor once thawed. If blueberries are not available I would suggest using another berry like raspberries, blackberries or another pit fruit like plums, mangoes, or nectarines.
You can use jarred or canned peaches or some fresh fruit substitutions are nectarines, plums, or mango.
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Peach and Blueberry Salad
- Total Time: 20 minutes
- Yield: 1 Salad 1x
- Diet: Gluten Free
Description
Sweet, tangy, and refreshing, this Peach and Blueberry Salad balances juicy fruit, crisp veggies, creamy goat cheese, and candied pecans over mixed greens. A drizzle of homemade blueberry vinaigrette ties it all together with the perfect hint of tangy sweetness. Light yet satisfying, it's a vibrant dish you'll want to enjoy all summer long.
Ingredients
For the Vinaigrette:
½ cup (70 grams) blueberries
2 tablespoons (1 ounce) balsamic vinegar
2 teaspoons granulated sugar
For the Salad:
7-8 cups (75 grams) mixed greens
1 cup (130 grams) cucumbers diced
¾ cup (100 grams) red bell pepper diced
½ cup (75 grams) beets sliced and steamed
½ cup (70 grams) blueberries
1 whole peach (160 grams) peeled and sliced
1 cup (115 grams) candied pecans
⅓ cup (40 grams) goat cheese or feta or cottage cheese
Instructions
- In a small pot over medium-low heat, cook ½ cup blueberries with a splash of water, stirring often until soft and juicy. Add balsamic vinegar and sugar. Remove from heat and let cool slightly, then blend in a food processor for 1 minute to make the vinaigrette. Set aside.
- Place the mixed greens in a large bowl. Top with diced cucumbers, bell peppers, sliced steamed beets, peaches, and remaining blueberries.
- Sprinkle with candied pecans and crumbled goat or feta cheese (if using cottage cheese, add to individual plates).
- Drizzle the blueberry vinaigrette over the salad. Serve immediately.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: No bake
- Cuisine: American
Jenice Wallace says
This salad is both tasty and beautiful! It's full of fresh summer vegetables, creamy goat cheese and topped with a tangy blueberry vinaigrette. It's simple to put together but fresh and new for a vibrant meal.