Peach Blueberry Spinach Salad with Pecans, Prosciutto, and Balsamic Glaze

This Peach Blueberry Spinach Salad combines sweet, savory, and salty flavors in one irresistible dish. The juicy peaches and blueberries pair perfectly with crispy prosciutto and toasted pecans, while the balsamic glaze ties everything together with its tangy sweetness. Whether you’re looking for a light summer lunch or a stunning side dish, this salad has it all.

Ingredients

• 4 cups fresh spinach leaves
• 1 cup fresh blueberries
• 2 peaches, sliced
• 1/2 cup pecans, toasted
• 4 slices prosciutto
• 1/4 cup crumbled feta cheese (optional)

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 2 tablespoons honey

Directions

1. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and thickened, about 10 minutes. Set aside to cool.
2. In a large bowl, combine the spinach, blueberries, and peach slices.
3. Toast the pecans in a dry skillet over medium heat until fragrant and slightly browned, about 3-4 minutes. Let them cool slightly, then roughly chop.
4. In the same skillet, cook the prosciutto over medium heat until crispy. Drain on paper towels, then crumble into pieces.
5. Gently toss the salad with the balsamic glaze, ensuring everything is well coated.
6. Top the salad with the toasted pecans, crispy prosciutto, and crumbled feta cheese (if using).
7. Serve immediately and enjoy this refreshing, flavorful summer salad.

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4 servings
• Calorie Count: 320 kcal per serving

Variations

• Vegetarian Version: Omit the prosciutto and increase the feta cheese or add grilled tofu for protein.
• Nut-Free: Substitute the pecans with toasted sunflower seeds or pumpkin seeds.
• Fruit Swap: Use nectarines or plums instead of peaches, or swap blueberries for raspberries.
• Cheese-Free: Leave out the feta cheese for a dairy-free version.
• Balsamic Swap: Try using a white balsamic vinegar for a lighter flavor or use a store-bought balsamic glaze for convenience.

Storage and Reheating

• Storage: This salad is best enjoyed fresh. However, you can store the components separately in airtight containers for up to 2 days and assemble the salad just before serving.
• Reheating: There is no need to reheat this salad, as it’s meant to be served cold or at room temperature. However, if you prefer warm pecans and prosciutto, lightly toast or warm them before serving.

10 FAQs

1. Can I make this salad ahead of time?
   Yes, but keep the ingredients separate and toss together right before serving to maintain freshness.
2. What can I use instead of pecans?
   Walnuts, almonds, or cashews are great alternatives.
3. Can I use canned peaches?
   Fresh peaches are recommended for the best flavor, but canned peaches (in juice, not syrup) can work in a pinch.
4. Is there a vegan option for this recipe?
   Yes, omit the prosciutto and feta cheese, and use maple syrup instead of honey for the glaze.
5. Can I substitute spinach with another green?
   Yes, arugula or mixed greens are great substitutes.
6. How do I store leftover balsamic glaze?
   Store the glaze in a sealed container in the refrigerator for up to a week. Reheat gently before using.
7. What’s the best way to toast pecans?
   Toast them in a dry skillet over medium heat for 3-4 minutes until fragrant, or bake them in the oven at 350°F (175°C) for 5-7 minutes.
8. Can I add a protein to make this a full meal?
   Yes, grilled chicken or shrimp would make a great addition to turn this salad into a more substantial meal.
9. Can I use frozen blueberries?
   Fresh blueberries are preferred, but if using frozen, thaw them first and pat dry to avoid excess moisture.
10. What type of prosciutto should I use?
    Any high-quality prosciutto will work, but look for a thinly sliced version to crisp up nicely when cooked.

Conclusion

This Peach Blueberry Spinach Salad with Pecans, Prosciutto, and Balsamic Glaze offers a delightful mix of textures and flavors that will leave your taste buds wanting more. Perfect for summer, it brings together sweet peaches, tangy blueberries, and savory prosciutto with a rich balsamic glaze. Whether enjoyed as a light lunch or a side dish for your favorite main course, this salad is sure to impress.

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