This Spinach Salad with Peaches Is Basically Summer in a Bowl
When the heat of summer rolls in like an oven set to broil, I reach for recipes that are fresh, fast, and don’t make my air conditioning work overtime against the heat. This spinach salad with fresh peaches and blueberries delivers all that and more, with creamy goat cheese (or a dairy-free alternative), crunchy pecans, and a smooth balsamic glaze that ties it all together.
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Every summer, as long as I beat the woodland creatures to them, peaches take over my kitchen counter like they’re staging a sweet little coup. And I’m not mad about it. Their juicy goodness pairs perfectly with savory elements, especially when they get tossed into a bed of fresh spinach and meet their fruity soulmate: the blueberry.
This spinach salad with peaches and blueberries is a no-cook wonder that feels fancy without the fuss. Whether you’re piling it into a bowl for a nutrient-packed lunch or serving it as a colorful side dish for grilled chicken, it delivers a sweet-savory-crunchy-creamy combo like a champ. As an added bonus, it’s ready in under 20 minutes, which leaves more time for lounging by the pool and dodging adult responsibilities like school kids do all summer long.
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Why You’ll Love This Recipe
- Ready in 20 minutes. No oven, no grill, no sweat. Just quick prep and big flavor.
- Fresh, seasonal ingredients. Juicy peaches, plump blueberries, and crisp spinach are the stars here.
- Easy to customize. Swap goat cheese for feta, make it dairy-free without missing a beat, or make it a meal by adding your favorite alpha-gal friendly protein.
- Perfect for any summer occasion. Serve it for lunch, dinner, or bring it to your next backyard gathering. It goes with the season like flip-flops and sunblock.
Key Ingredients
This summer salad leans on a short list of fresh, flavorful ingredients that help you eat the rainbow in the most scrumptious way. Here’s what you’ll need to bring it to life:
- Baby spinach – Mild and tender, spinach forms the leafy green base for all of the other flavors.
- Ripe peaches – Juicy, sweet, and just a little floral. Slice or dice depending on your mood.
- Fresh blueberries – Tiny bursts of tart sweetness that contrast with the peaches like a wedge of lime in your sweet tea.
- Avocado – Creamy, mellow, and oh, sooooo good!
- Goat cheese – Soft and slightly tangy, it ties the fruit and greens together. Feta works too, if that’s what you’ve got in the fridge. Did alpha-gal make you break up with dairy? Don’t worry! Sub in your favorite soft plant-based cheese, or omit this ingredient.
- Pecans – Toasted for extra crunch and nuttiness.
- Balsamic glaze vinaigrette – Homemade salad dressing doesn’t get any easier than this simple blend of balsamic glaze, olive oil, and a touch of honey or maple syrup.
Scroll down to the recipe card for a complete list of ingredients and the amounts needed to make this amazing spinach salad. And, if you need a dairy-free version, keep reading. Those details are in the next section.
Looking for more recipes that feature fresh peaches? Try these!
To Make this Salad Dairy-Free
You only have to make one simple swap to make this refreshing summer salad dairy-free. Simply substitute your favorite plant-based cheese for the goat cheese or omit this ingredient.
How to Make This Summer Salad
This peach spinach salad comes together fast (and disappears even faster). With a quick toast of the pecans and a little chopping, you have a fresh, filling salad on the table in under 20 minutes. No oven, no stress, no sweat (literally). Here’s what you do:
- Mix the vinaigrette. Combine the salad dressing ingredients. I’m all about a small mason jar with a lid and shaking it like I’m mixing a cocktail at a backyard wedding, but you can also whisk everything together in a small bowl.
- Toast the pecans. In a dry skillet over medium heat, toast the chopped pecans for 3 to 5 minutes until they’re golden and fragrant. Let them cool. Is this step as essential as ensuring your chicken reaches a temperature of 165°F? No, but it does add a little something extra to this salad with minimal effort.
- Assemble the salad. On a large plate or in a bowl, layer the baby spinach, sliced avocado, peaches, and blueberries.
- Add goat cheese. Sprinkle crumbled goat cheese (or your favorite dairy-free alternative) over the top.
- Top with pecans. Add the cooled, toasted pecans for a protein-packed crunch.
- Dress and serve. Drizzle with balsamic vinaigrette and serve immediately.
You can find step-by-step instructions in the recipe card below.
How to Take This Salad to a Potluck
This fruity spinach salad is a total crowd-pleaser at potlucks, picnics, and backyard barbecues. But if you want it to be as fresh and fabulous as it is at home, a little prep strategy goes a long way. Here’s how to pack it up like a pro:
- Toast the pecans ahead of time. Once cooled, store them in an airtight container. They’ll stay crunchy for several days.
- Make the vinaigrette in advance. Store it in a mason jar and give it a good shake just before serving at your destination.
- Keep the spinach fresh. Wash and fully dry the spinach (a salad spinner helps), then store it in a zip-top bag or an airtight container lined with paper towels. This absorbs excess moisture, keeping the leaves crisp and dry.
- Handle the blueberries with care. Rinse and dry them thoroughly, then store them in a container lined with paper towels to prevent them from getting mushy.
- Wait to slice the avocado and peaches. These are best cut just before serving to keep them from browning or turning soft. If you must slice ahead, give them a quick toss in lemon juice and keep them chilled.
- Assemble on-site. Bring everything in separate containers. Assemble and dress the salad just before serving for the freshest, prettiest results.
Sage Advice: Looking for more delicious, alpha gal friendly salads? Try this spinach salad with strawberries.
What to Serve with Summer Spinach Salad
This spinach salad with peaches and blueberries plays well with just about anything coming off the grill. But it holds its own if you’re craving something light but satisfying. Here are a few delicious options to serve with it:
- Grilled chicken or salmon. The sweet-savory combo pairs beautifully with simply seasoned, alpha-gal friendly proteins.
- Shrimp skewers or scallops. Want to feel like you’re dining al fresco on a breezy coastal patio? This is your move.
- A scoop of quinoa or a handful of chickpeas. Add about ½ cup of your favorite plant-based proteins for extra staying power without adding meat.
- Sandwiches or wraps. Serve it alongside turkey wraps, veggie paninis, or any other pressed and toasty option.
- A cold glass of rosé or fresh lemonade. OK, not technically a side dish, but a perfect pairing nonetheless.
No Artificial Intelligence
Every recipe I publish has been cooked and photographed by me and taste tested by my very patient family. No AI-generated slop here! If I share it, we’ve eaten it and we love it.
Summer Spinach Salad with Peaches and Blueberries
Equipment
- Salad spinner (optional but helpful)
- Sharp knife
- Small mason jar or bowl
- Skillet
Ingredients
For the balsamic glaze vinaigrette:
- 2 tablespoons balsamic glaze (store-bought or make your own)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon honey or maple syrup
- Pinch of salt and freshly cracked black pepper
For the salad:
- ⅓ cup pecans roughly chopped
- 6 cups baby spinach loosely packed
- 1 ripe avocado sliced or diced
- 2 ripe peaches pitted and sliced or diced
- ½ cup fresh blueberries
- ¼ cup goat cheese crumbled (see notes to make dairy-free)
Instructions
- Place all of the balsamic glaze vinaigrette ingredients in a jar with a tight-fitting lid or a bowl. Shake the jar or whisk the ingredients in the bowl until thoroughly combined. Store in the fridge until ready to dress the salad.
- In a dry skillet over medium heat, toast the chopped pecans for 3 to 5 minutes, stirring frequently, until fragrant and slightly golden. Remove from the heat and let cool while you prep the rest of the salad.
- In a large bowl or on a serving platter, layer the spinach, avocado slices, peaches, blueberries, and goat cheese. Sprinkle the toasted pecan pieces on top.
- Drizzle with your balsamic glaze dressing.
- Serve immediately.
Notes
- To make this salad dairy-free, substitute a vegan cheese or omit this ingredient. It still tastes amazing, I promise!
- Switch up the green salad base to suit your taste (and match your crisper drawer). It’s just as yummy on butter lettuce, spring greens, or a 50/50 blend of spinach and red leaf lettuce.
- If you don’t have store-bought balsamic glaze for the vinaigrette, you can easily whip some up with my balsamic glaze recipe using balsamic vinegar and a little sugar.
- Not into goat cheese? Feta cheese is a bit tangier, but it works well as a substitute. (Or skip the cheese entirely.)
- You can easily substitute sliced or slivered almonds, pistachios, or pine nuts for the toasted pecans.
- If you want a thinner salad dressing, add a little more olive oil to thin it.
- Don’t love peach skin (yeah, I have one of those at my house). Simply peel the fresh peaches before slicing or dicing.
- Keep your fruit fresh by slicing the avocado and peaches right before serving—or give them a quick toss in lemon juice if prepping ahead.
- Make it a meal by adding grilled chicken, salmon, shrimp, or even a scoop of quinoa.
Nutrition
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
My family loved this! We added sliced strawberries, too, because it’s summer!
My family loved this! We added sliced strawberries, too, because it’s summer!
Love all the fresh flavors!
Love all the fresh flavors!