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)
In a large bowl, toss the spinach and arugula to mix.
Add the pecans, peaches and sunflower seeds and gently toss to mix.