Description
A refreshing and vibrant Fresh Peach Salad combining sweet ripe peaches, crunchy toasted almonds, creamy goat cheese, and a tangy homemade balsamic dressing, perfect for a quick 15-minute healthy meal or side dish.
Ingredients
Scale
Salad Ingredients
- 1/4 cup sliced almonds
- 6 to 8 cups mixed greens (butter lettuce and other greens)
- 3 small (or 2 large) ripe peaches
- 1 handful red onion slices
- 1/2 cup canned corn, drained (or fresh or grilled corn)
- 2 ounces soft goat cheese, crumbled (or feta cheese)
Dressing Ingredients
- 1 1/2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1/4 teaspoon kosher salt
- Fresh ground black pepper, to taste
- 1/4 cup olive oil
Instructions
- Toast the almonds: Place the sliced almonds in a dry skillet over medium heat. Shake the pan and stir often with a wooden spoon until the nuts are fragrant and golden brown, about 4 to 5 minutes. Remove immediately from heat to prevent burning and transfer to a plate.
- Prep the fresh ingredients: Slice the peaches thinly. Thinly slice the red onion into rings or half-rings as preferred.
- Make the dressing: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, kosher salt, and fresh ground black pepper. Slowly drizzle in the olive oil while whisking to create a thick, emulsified dressing.
- Assemble the salad: In a large bowl or serving platter, layer the mixed greens as the base. Top with the sliced peaches, toasted almonds, red onion slices, crumbled goat cheese, and drained corn.
- Dress and serve: Drizzle the prepared balsamic dressing evenly over the salad. Toss gently if desired or serve as is for a colorful presentation. Serve immediately to enjoy fresh flavors.
Notes
- Toasting almonds enhances their flavor and crunch, but watch carefully to avoid burning.
- Use ripe peaches for the best sweetness and texture.
- Dressing can be adjusted by adding more maple syrup for sweetness or more mustard for tanginess.
- Fresh grilled corn adds a smoky flavor and can be used in place of canned corn.
- This salad is best served fresh and not stored after adding dressing to prevent sogginess.
