Peaches and Pecans Summer Salad

When I think summer, I think fresh fruits and veggies. Anyone else with me? Usually I’m a roasted vegetable kinda gal, but there’s just something about those long hot days of summer that make me crave salads. Which is where today’s recipe comes into play. This is part 2 of the peach collab with Emily from MartinezMade.Co and I am so excited to share this Peaches and Pecans Summer Salad with you! 

After last week’s peach ice cream, I decided to opt for a lighter recipe that you could whip up in a flash. Sure enough, this salad fit the bill. Honestly the most time consuming part is slicing the peaches – that’s how quick it is! I made it for our Fourth of July party and got thumbs up from everyone who tried it, so I’d say it’s a hit recipe. ;) 

To dress the salad, I decided to use some of my Summer Peach White Balsamic Vinegar from Olivelle. My brother and sister-in-law bought it for me for Christmas last year and I have to say… It’s amazing! So peachy and not too acidic. Yum! If you are a vinegar and oil kinda gal, I know from personal experience that it pairs deliciously with the Sicilian Lemon Infused Olive Oil from Olivelle. Talk about a delicious (and easy peasy) dressing that keeps the salad bright and flavorful. 

You can order from them online, or find a retailer near you that sells it. I personally loved going into the store when I visited my siblings in North Dakota, because I got to sample all the different flavors. Seriously so yummy! 

*And I have to note… This is not a sponsored post! I just really love fancy olive oils and vinegars, and want you to love them too. ;) *

Peaches and Pecans Summer Salad

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Ingredients

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• 1 cup pecans
• 4–6 peaches
• 4 cups baby spinach
• 2 cups baby arugula
• 1/4 cup roasted sunflower seeds
• Dressing of choice

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Instructions

1. Heat a skillet to medium/high and toast the pecans until fragrant and warm. Set aside to cool. Meanwhile, carefully cut your peaches in half and remove the pit. Slice each half into four slices. Set aside. (Optional: drizzle with lemon juice to prevent browning)
2. In a large bowl, toss the spinach and arugula to mix.
3. Add the pecans, peaches and sunflower seeds and gently toss to mix.
4. Serve immediately!

Looking for more peach inspo? Check out Emily’s peach popsicles! They are perfect for beating this summer heat and oh so easy to make.