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:
1/2 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
3/4 cup (100 grams) red bell pepper diced
1/2 cup (75 grams) beets sliced and steamed
1/2 cup (70 grams) blueberries
1 whole peach (160 grams) peeled and sliced
1 cup (115 grams) candied pecans
1/3 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