Description

This Peach Blueberry Spinach Salad is the perfect blend of sweet and savory flavors. Fresh spinach leaves are tossed with juicy peaches, tart blueberries, toasted pecans, and crispy prosciutto, then drizzled with a homemade balsamic glaze. It’s a refreshing summer salad that is both light and satisfying, ideal for lunch or as a side dish.

Ingredients

Scale

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

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Instructions

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.
In a large bowl, combine the spinach, blueberries, and peach slices.
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.
In the same skillet, cook the prosciutto over medium heat until crispy. Drain on paper towels, then crumble into pieces.
Gently toss the salad with the balsamic glaze, ensuring everything is well coated.
Top the salad with the toasted pecans, crispy prosciutto, and crumbled feta cheese (if using).
Serve immediately and enjoy!

Notes

For a different twist, you can substitute honey with maple syrup in the balsamic glaze. This salad is a great option for a light lunch or as a flavorful side dish.

Prep Time: 15 minutes
Cook Time: 10 minutes