This refreshing salad combines sweet ripe peaches, tender baby spinach, creamy feta, and crunchy nuts, all brought together with a light vinaigrette. It’s a vibrant, summery side or light main course.

Why You’ll Love This Recipe

Bursting with seasonal flavor and natural sweetness
A perfect balance of sweet, salty, tangy, and crisp textures
Ready in just minutes with no cooking required
Adaptable with different fruits, nuts, and cheeses
Ideal for picnics, BBQs, or healthy weekday lunches

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

ripe peaches (fresh, thinly sliced)
baby spinach leaves (washed and dried)
feta cheese (crumbled)
red onion (thinly sliced)
toasted pecans, walnuts, or almonds (roughly chopped)
balsamic vinegar or white wine vinegar
extra virgin olive oil
honey or maple syrup
Dijon mustard (optional)
salt and freshly ground black pepper

Directions

In a small bowl or jar, whisk together vinegar, olive oil, honey (or syrup), Dijon mustard, salt, and pepper to make the vinaigrette.
In a large serving bowl, combine baby spinach, sliced peaches, crumbled feta, and sliced red onion.
Sprinkle the toasted nuts over the top.
Drizzle with the prepared vinaigrette just before serving.
Gently toss everything together until lightly coated and serve immediately.

Servings and timing

Serves: 4
Prep time: 10–15 minutes
Cook time: None
Total time: 10–15 minutes

Variations

Use nectarines or grilled peaches for a smoky twist
Swap goat cheese or blue cheese for feta
Add grilled chicken, quinoa, or prosciutto for more substance
Include arugula or mixed greens in place of spinach
Replace balsamic with lemon juice or champagne vinegar for a lighter dressing
Try pumpkin seeds or sunflower seeds as a nut-free option

Storage/reheating

This salad is best enjoyed fresh. If needed, store components separately:

Keep the dressing in an airtight container in the fridge for up to 5 days
Slice peaches just before serving to prevent browning
Store prepped greens and toppings in separate containers for up to 2 days
Avoid freezing; the textures and freshness will not hold

FAQs

1. Can I use canned or frozen peaches?

Fresh peaches are ideal, but canned peaches in juice (not syrup) can work if drained well. Frozen peaches are not recommended due to their texture when thawed.

2. Can I make this salad ahead of time?

You can prep the ingredients in advance but assemble and dress it just before serving to maintain texture and freshness.

3. What type of feta works best?

Use block feta in brine for the best flavor and crumble it yourself. Pre-crumbled feta tends to be drier.

4. How do I keep peaches from browning?

Toss sliced peaches in a small amount of lemon juice if prepping ahead to slow oxidation.

5. What can I use instead of nuts?

For a nut-free version, use roasted seeds like pumpkin or sunflower seeds.

6. Can I use baby kale or other greens?

Yes, you can substitute with baby kale, arugula, or a spring mix depending on preference.

7. Is this salad suitable for vegans?

To make it vegan, omit the feta or use a plant-based alternative, and use maple syrup in the dressing instead of honey.

8. How do I make this salad a full meal?

Add grilled chicken, quinoa, or chickpeas to make it more filling and protein-rich.

9. Can I serve this at a party or potluck?

Yes, but keep the dressing separate until ready to serve and add peaches just before tossing to keep them fresh.

10. What wine pairs well with this salad?

A crisp white like Sauvignon Blanc or a light rosé complements the fruity and salty notes beautifully.

Conclusion

Peach Spinach Feta Salad is a colorful, flavorful dish that celebrates summer produce. Whether served as a side or turned into a light main, it delivers freshness, contrast, and elegance with minimal effort. Ideal for entertaining or everyday meals, it’s a versatile and healthy addition to your seasonal menu.

Peach Spinach Feta Salad

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These chicken thighs are oven-roasted and coated in a sweet-savory sticky glaze that caramelizes beautifully—effortless yet full of flavor.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4–6 servings 1x
Category: Main Dish
Method: Roasting
Cuisine: American
Diet: Halal

Instructions

Preheat oven to 220°C (425°F). Pat chicken dry.
In a bowl, whisk together glaze ingredients: soy/Worcestershire sauce, brown sugar (or honey), vinegar, garlic, oil, and ginger if using.
Arrange chicken in a baking dish or rimmed baking sheet in a single layer. Coat well with the glaze. Add shallots or sliced onion around chicken if using bone-in thighs.
Bake for 30–35 minutes until golden and internal temperature reaches 165°F (75°C).
If using bone-in thighs, pour pan juices into a saucepan with honey and butter. Simmer until reduced to a glaze. Brush over chicken and return to oven for 5 minutes to crisp.
If using boneless thighs, optionally broil for a few minutes to caramelize the glaze.
Let chicken rest for 5–10 minutes before serving. Spoon extra glaze over the top.

Notes

Use tamari for a gluten-free version.
Adjust sweetness or spice to taste—chili flakes, hoisin, or sweet chili sauce work well.
Store leftovers in the fridge up to 3 days or freeze for up to 3 months.
Reheat at 350°F covered with foil, then broil briefly to crisp skin.
Air frying is possible—use 200°C (400°F) and monitor glaze to avoid burning.