Long before Pinterest and recipe blogs became the norm, I clipped this simple, flavorful peach and spinach salad from a magazine. The original source didn’t survive my filing system, but the recipe did — and it has become a summer staple for our family. When peaches are in season this salad is bright and juicy, and it’s equally pleasing any time of year when made with canned peaches.
I’ve adapted the original slightly to suit our tastes and the version below is what I make most often. The combination of tender baby spinach, sweet peaches and crunchy pecans is refreshing, while the maple-balsamic dressing brings a lovely balance of sweet and tangy. It’s easy to prepare, versatile, and works well as a side for grilled meats or as a light main for warm days.
Peach and Spinach Salad with Maple Balsamic Dressing
Peach & Spinach Salad with Maple Balsamic Dressing
Ingredients
- ½ cup coarsely chopped pecans
- 6 cups baby spinach leaves, rinsed and dried
- 2 peaches, peeled and sliced (or one large can of peaches, drained and cubed)
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
Instructions
Toast the pecans in a small skillet over medium heat, stirring frequently until they are fragrant and just begin to darken. Remove from heat and allow to cool. Watch carefully to avoid burning.
In a large bowl, combine the baby spinach and sliced peaches.
In a small bowl, whisk together the olive oil, balsamic vinegar and maple syrup until the dressing is emulsified. Taste and adjust sweetness or acidity as desired.
Drizzle the dressing over the salad, toss gently to coat, and sprinkle the toasted pecans on top just before serving.
I often serve this salad alongside grilled meats such as steak or pork chops. If you’re grilling, you can toast the pecans on the barbecue in a piece of foil for an easy smoky flavor—keep a close eye, as nuts can go from toasted to burned quickly. When fresh ripe peaches are not available, drained canned peaches are an excellent and convenient substitute that keeps the salad sweet and satisfying.
Have a Peachy Summer!
Quick tips and variations:
- If you prefer a tangier dressing, add a splash more balsamic vinegar. For extra sweetness, increase the maple syrup a bit.
- Add-ins: crumbled feta or goat cheese, thinly sliced red onion, or halved cherry tomatoes all complement the peaches and spinach well.
- For texture variety, substitute walnuts or sliced almonds for the pecans, or add some toasted seeds.
- To make the salad ahead: keep the dressing and nuts separate until just before serving so the spinach stays crisp. Assemble and toss a few minutes before serving.
- Storage: any leftover salad is best kept chilled and eaten within a day or two; dressings and fruit can soften greens if stored together too long.
If you enjoy salads, try pairing this one with other summer favorites or exploring different dressings to find combinations you love. The maple-balsamic dressing here is simple but distinctive, and it highlights the natural sweetness of peaches without overpowering the delicate spinach.
