This fresh salad brings together juicy peaches, sweet blueberries, and crunchy pecans. Toss in some spinach and savory prosciutto, and you’ve got a perfect summer meal!
It’s colorful, delicious, and surprisingly filling. I love how the sweetness of the fruits pairs perfectly with the salty prosciutto. A great dish that makes you feel fancy without too much effort!
Key Ingredients & Substitutions
Baby Spinach: This is the base of the salad. Fresh baby spinach is tender and mild. If you can’t find it, you can use mixed greens or arugula for a peppery kick.
Peaches: Ripe, juicy peaches make this salad fantastic. If peaches aren’t in season, try nectarines for a similar flavor or even mango for a tropical twist.
Blueberries: Fresh blueberries add sweetness and color. You can substitute with raspberries or strawberries if you prefer or if they’re easier to find.
Pecans: Toasted pecans give a nice crunch. If you have nut allergies, sunflower seeds or pumpkin seeds can be great alternatives.
Prosciutto: The saltiness of prosciutto is delicious here. If you want a vegetarian version, crumbled feta or goat cheese can add a creamy touch instead.
How Do I Make the Prosciutto Crispy?
Getting prosciutto just right is key for this salad. To achieve that perfect crispiness, follow these steps:
- Use medium heat; too high can burn it. Cook each slice for about 2-3 minutes on each side.
- After cooking, place it on paper towels to absorb the grease. This helps keep it crispy.
- Let it cool before tearing into pieces. This keeps the shape intact and makes it easier to sprinkle over the salad!
What’s the Best Way to Toast Pecans?
Toasting pecans enhances their flavor significantly! Here’s how you can do it easily:
- Place the pecans in a dry skillet over medium heat.
- Stir them frequently for 3-5 minutes until they become fragrant and lightly browned.
- Be careful—once they start to brown, they can burn quickly, so keep an eye on them!
Fresh Peach Blueberry Spinach Salad With Pecans And Prosciutto
Ingredients You’ll Need:
For the Salad:
- 5 cups fresh baby spinach leaves
- 2 ripe peaches, thinly sliced
- 1 cup fresh blueberries
- 1/2 cup pecans, toasted
- 6 slices prosciutto, crisped and torn into pieces
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (or a light vinaigrette of your choice)
- 1 teaspoon honey (optional, for dressing sweetness)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare. You can enjoy a light meal or a side dish filled with vibrant flavors in no time!
Step-by-Step Instructions:
1. Prepare the Prosciutto:
In a skillet over medium heat, cook the prosciutto slices for about 2-3 minutes on each side until they are crisp. Carefully remove them from the skillet and place on paper towels to drain any excess oil. Once they have cooled down, tear them into bite-sized pieces.
2. Toast the Pecans:
Using the same skillet or a dry pan, add the pecans over medium heat. Toast them for about 3-5 minutes, stirring frequently until they are fragrant and lightly browned. Be careful not to burn them! After toasting, remove from heat and set aside to cool.
3. Assemble the Salad:
In a large salad bowl or platter, evenly layer the baby spinach leaves as the base. Then, add the sliced peaches and fresh blueberries on top of the spinach.
4. Add the Crunch:
Sprinkle the toasted pecans and crispy prosciutto pieces evenly across the salad, creating a delightful mix of flavors and textures.
5. Make the Dressing:
In a small bowl, whisk together the olive oil, balsamic vinegar, honey (if you want a touch of sweetness), salt, and pepper until everything is nicely combined.
6. Dress and Serve:
Just before serving, drizzle the dressing evenly over the salad. Gently toss the salad to combine all the ingredients and distribute the dressing evenly. Serve immediately and enjoy the fresh, vibrant flavors!
This salad is sure to impress with its combination of sweet, savory, and crunchy elements—perfect for a light meal or as a fancy side dish to share!
Can I Use Other Fruits in This Salad?
Absolutely! If peaches or blueberries aren’t available, feel free to substitute with other fruits like nectarines, strawberries, or even apples. The key is to use fresh, sweet fruits to balance the salad’s flavors.
How Do I Store Leftover Salad?
To keep the salad fresh, store the leftovers in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dressing separate until you’re ready to eat to avoid wilting the spinach and sogginess.
Can I Make This Salad Vegan?
Yes! To make it vegan, simply omit the prosciutto and replace it with your favorite plant-based protein. You can also use a vegan-friendly dressing—try tahini or a refreshing citrus vinaigrette!
How Do I Toast Pecans Without Burning Them?
To toast pecans, use medium heat and keep stirring for about 3-5 minutes until they’re fragrant and lightly golden. Watch them closely, as nuts can burn quickly if left unattended!
