Peach and Walnut Salad

5 from 1 vote

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!

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 126kcal

Author: Amanda McGillicuddy

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.

Storage: 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.

Scroll up for ingredient notes, and possible substitutions.

Nutrition information calculated without dressing.

Nutrition