This colorful Peach and Walnut Salad is a fresh, flavorful mix of tender spinach, ripe peaches, and tangy goat cheese. Topped with toasted walnuts for the perfect crunch, and paired with shredded basil and the perfect peach dressing, this salad is going to be your end-of-summer favorite!
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This Peach and Walnut Salad is loaded with ripe peaches, bright basil, crunchy walnuts, creamy goat cheese, sharp shallot, and a deliciously sweet and tangy peach dressing. It is the perfect end-of-summer and early fall salad when peaches are at their peak! Serve it as a delicious side dish to brighten up any meal, or top with sliced steak, chicken, or salmon for a complete and healthy meal.
If you need some more salad inspiration, you'll love this Spinach and Arugula Salad with Avocado + Lemon Dressing or this Strawberry Goat Cheese Salad with Walnuts and Avocado.
What I Love About This Recipe
This salad is an unbeatable addition to any meal. Here is why I love it:
- Fresh & Flavorful — This salad balances sweet and tangy flavors and tender and crunchy textures for the perfect bite in every forkful.
- Easy to Prepare — This salad comes together quickly, even with the homemade dressing, for an easy and upscale side or meal.
Love peach salads? Try this incredible Grilled Peach and Burrata Salad with Arugula and Prosciutto.
Ingredients for Peach and Walnut Salad
Spinach - Spinach is a tender, mild green that works well in this recipe.
Peaches - Juicy, ripe peaches make all the difference. Any variety will work!
Basil - For bright, fresh flavor.
Peach Dressing - Use ½ a peach for this easy and flavorful Peach Salad Dressing that comes together in just 5 minutes and perfectly pairs with this salad, or pair with your favorite dressing.
Toasted Walnuts - Lightly toasted to reduce bitterness and bring out a satisfying crunch.
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions
- Romaine, arugula, or mixed greens can be used in place of spinach.
- Toasted almonds, pine nuts, or pecans can be used instead of walnuts.
- Replace plain goat cheese with flavored goat cheese, feta, or vegan feta.
- Use red onion or pickled red onion can be used in place of shallots.
If you try any substitutions in this recipe, please let us know what works in the comments below!
How to Make a Peach and Walnut Salad
Step 1: Make the Peach Salad Dressing by throwing the ingredients into a blender and blending until smooth.
Step 2: If your walnuts are raw, take a small skillet and heat 1 teaspoon of olive oil over low heat. Add walnuts and toast lightly for 3-4 minutes, or until they smell toasty. Do not burn them. Sprinkle with sea salt and set aside to cool.
Step 3: On a large platter or a serving bowl, add the baby spinach. Top with sliced peaches and shredded basil.
Step 3: Distribute the toasted walnuts and sliced shallot over the top of the salad.
Step 4: Top with crumbled goat cheese and dress with as much dressing as you want right before serving, or leave the salad undressed and allow everyone to dress the salad themselves. Alternatively you can toss this salad, if eaten immediately.
Peach Dressing
This Peach Salad Dressing is made with ½ a large ripe peach ripe, extra virgin olive oil, maple syrup, lemon juice, garlic, sea salt, and black pepper for the perfect addition to this salad that's ready in minutes.
Commonly Asked Questions
Store leftover salad in an airtight container in the fridge for 1-2 days. Adding the sliced peaches when serving can extend the storage life further. Do not dress the salad beforehand to prevent it from becoming soggy. Store the dressing in a separate airtight container in the fridge. The dressing can be enjoyed for up to 1 week.
This Peach Dressing is the perfect pairing for this salad. It is lightly sweet, fruity, and savory with garlic and black pepper. Other sweet and tangy dressing can be used, whether you use a homemade dress like this Creamy Balsamic Dressing or use a store-bought dressing.
Absolutely! Peppery arugula, chopped romaine, or mixed greens like spring mix can be used in this salad. The flavors and textures in this salad will work with most lettuces or greens.
Dietitian Notes
- This salad is packed with nutritious ingredients like spinach, basil, ripe peaches, and shallot, and walnuts add healthy monounsaturated fat!
- This salad makes for a vibrant and light side dish that pairs well with any entree, or can be topped with protein for an effortless, healthy meal.
- One cup of this salad contains 2 grams of fiber, and 5 grams of protein.
Recipe Tips
- Wait to dress the salad until right before serving or serve dressing on the side to prevent the salad from getting soggy.
- If you've made one of my salads before, you know I prefer to plate a salad rather than tossing because it makes for the best presentation. This salad can be tossed if you prefer.
- If preparing the salad ahead of time, wait to add the peaches and dressing to prevent it from getting soggy.
Try These Other Phenomenal Salads
Looking for other tasty recipes? Here are a few you might like:
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📖 Recipe
Peach and Walnut Salad
Equipment
- Blender for making peach salad dressing
- Knife
- Cutting board
- Large serving platter or serving bowl
Ingredients
- 5 ounces Baby spinach 1 5-oz clamshell or about 5 packed cups
- ½ cup Fresh basil shredded
- 1 ½ Fresh peaches ripe and sliced
- ½ cup Toasted walnuts
- ¼ cup Shallot sliced (about ½ large shallot or ¼ small red onion)
- ⅓ cup Crumbled goat cheese
- Peach dressing or preferred dressing
Instructions
- Make the Peach Salad Dressing by throwing the ingredients into a blender and blending until smooth. Set aside.
- If your walnuts are raw, take a small skillet and heat 1 teaspoon of olive oil over low heat. Add walnuts and toast lightly for 3-4 minutes, or until they smell toasty. Do not burn them. Sprinkle with sea salt and set aside to cool.
- On a large platter or a serving bowl, add the baby spinach. Top with sliced peaches and shredded basil.
- Distribute the toasted walnuts and sliced shallot over the top of the salad.
- Top with crumbled goat cheese and dress with as much dressing as you want right before serving, or leave the salad undressed and allow everyone to dress the salad themselves. Alternatively you can toss this salad, if eaten immediately.
Notes
- Wait to dress the salad until right before serving or serve dressing on the side to prevent the salad from getting soggy.
- If you've made one of my salads before, you know I prefer to plate a salad rather than tossing because it makes for the best presentation. This salad can be tossed if you prefer.
- If preparing the salad ahead of time, wait to add the peaches and dressing to prevent it from getting soggy.
Amanda McGillicuddy says
Effortless and delicious!