Why You’ll Love This Spinach Peach Pecan Salad

• A Symphony of Textures. Every single bite is an adventure. You get the tender give of ripe peach slices, the satisfying crispness of fresh spinach, and the fantastic crunch from toasted pecans. It’s far from boring!
• It’s Surprisingly Satisfying. While it feels light and refreshing, the healthy fats from the pecans and the protein from a little cheese (if you add it) make this salad feel like a complete meal. It’s substantial without being heavy.
• Effortless Elegance. This salad looks like you spent hours, but the truth is, it comes together in about 15 minutes. It’s my go-to for impressing guests without any real stress—the ingredients do all the work for you.
• Endlessly Customizable. The base is fantastic, but it’s also a wonderful canvas. Feel like adding some creamy goat cheese or salty feta? Go for it. Want to throw in some grilled chicken or chickpeas? It’ll be delicious. It’s a recipe that adapts to your mood and pantry.

Ingredients & Tools

• 1 large bunch fresh spinach (about 5-6 cups, loosely packed)
• 2 large, ripe but firm peaches
• 1/2 cup pecans
• 3 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey or maple syrup
• 1/2 tsp Dijon mustard
• 1 small shallot, finely minced (about 1 tbsp)
• Salt and freshly ground black pepper to taste
• Optional: 1/4 cup crumbled goat cheese, feta, or blue cheese

Tools: A large salad bowl, a small bowl for whisking, a sharp knife, a cutting board, and a small skillet for toasting nuts.

The quality of your ingredients really shines here, so it’s worth seeking out the best you can find. Ripe, fragrant peaches are non-negotiable for that burst of sweetness, and toasting the pecans is a small step that makes a world of difference.

Serves: 2 as a main, 4 as a side | Prep Time: 15 minutes | Cook Time: 5 minutes (for toasting) | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Peach Perfection. How do you pick the right peach? You want one that gives slightly to gentle pressure near the stem and smells sweet and peachy at the base. If they’re rock hard, they’ll lack flavor; if they’re mushy, they’ll be difficult to slice.
• Toasting is Key. Please, please don’t skip toasting the pecans. It deepens their flavor immensely, bringing out a nutty, almost buttery taste that raw pecans just don’t have. It takes five minutes and elevates the entire salad.
• Wash and Dry Thoroughly. There’s nothing sadder than a watery salad. After washing your spinach, make sure it’s completely dry—a salad spinner is your best friend here. Water will dilute your delicious dressing and make the greens wilt faster.
• Dressing Balance. Taste your dressing before you toss! The sweetness of your peach and the sharpness of your vinegar can vary. Adjust the honey or salt until it tastes balanced to you—a little tangy, a little sweet, and perfectly seasoned.

How to Make Spinach Peach Pecan Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken — The bright, savory flavors of grilled chicken pair beautifully with the sweet and tangy notes of the salad, turning it into a hearty main course.
• Creamy Tomato Soup — For a lighter meal, this salad is the perfect crisp, refreshing counterpart to a warm, velvety bowl of soup.
• Garlic and Herb Crusty Bread — A must for sopping up any extra dressing left on the plate. It adds a wonderful chewy texture to the meal.

Drinks

• A Crisp Rosé — The berry notes and acidity in a dry rosé mirror the fruitiness of the peaches and cut through the richness of the nuts perfectly.
• Sparkling Water with Citrus — For a non-alcoholic option, the bubbles and a squeeze of lime or lemon cleanse the palate and enhance the salad’s freshness.
• Iced Green Tea — Its slight bitterness and grassy notes provide a lovely contrast to the sweetness of the salad, making each bite feel new.

Something Sweet

• Lemon Sorbet — After a meal that features peaches, a tart and clean lemon sorbet is a refreshing and light way to end on a sweet note.
• Shortbread Cookies — Their buttery, crumbly texture is a simple, classic finish that doesn’t compete with the memory of the salad.
• Dark Chocolate Almond Bark — A few pieces of rich, dark chocolate with nuts echo the pecan flavor and provide a sophisticated, bittersweet ending.

Top Mistakes to Avoid

• Mistake: Dressing the salad too early. Spinach is delicate and wilts quickly when it comes into contact with acid. If you dress it more than 5-10 minutes before serving, you’ll end up with a sad, limp salad. Always toss at the last minute.
• Mistake: Using soft, overripe peaches. While they taste great on their own, super-soft peaches will turn to mush when tossed with the other ingredients. You need peaches that are ripe but still firm enough to hold their shape when sliced.
• Mistake: Skipping the shallot in the dressing. I’ve messed this up before too, thinking a little onion wouldn’t matter. But the shallot adds a crucial, subtle sharpness that balances the sweetness. A little goes a long way!
• Mistake: Burning the pecans. Toasting is essential, but it requires your full attention. Keep the heat medium-low and shake the pan constantly. Burnt nuts will introduce a bitter flavor that can overpower the whole dish.

Expert Tips

• Tip: Massage your dressing into the greens. Instead of just pouring and stirring, use your hands to gently toss. This ensures every single leaf gets a light, even coating without any clumps of undressed spinach.
• Tip: Add a protein for a full meal. This salad is fantastic with grilled shrimp, flaked salmon, or even some canned chickpeas (rinsed and patted dry). It transforms it from a side dish into a satisfying lunch or dinner.
• Tip: Make the dressing ahead. You can whisk the vinaigrette up to two days in advance and store it in a jar in the fridge. Just let it come to room temperature and give it a good shake before using.
• Tip: Get creative with herbs. Tearing a few fresh basil or mint leaves and scattering them over the salad just before serving adds an incredible aromatic layer that complements the peaches beautifully.

FAQs

Can I make this salad ahead of time?
You can do most of the prep ahead! Wash and dry the spinach, toast the pecans, make the dressing, and even slice the peaches. But store everything separately. The key is to assemble and dress the salad right before you serve it. If you slice the peaches early, toss them with a tiny bit of lemon juice to prevent browning, though they are best when freshly cut.

What can I use instead of peaches if they’re not in season?
No problem! Nectarines are an obvious and fantastic substitute. For an off-season option, ripe but firm pears (like Bartlett or Anjou) work wonderfully, offering a similar soft sweetness. You could even use mango for a tropical twist. The recipe is very forgiving.

My dressing is too tart. How can I fix it?
This is an easy fix! Just whisk in a little more honey or maple syrup, a teaspoon at a time, until the balance tastes right to you. Remember, the sweetness of your fruit will also affect the overall perception of tartness in the salad.

Can I use a different type of nut?
Absolutely. While pecans are classic with peaches, walnuts would be a great alternative with a slightly more robust flavor. For a nut-free version, toasted sunflower seeds or pumpkin seeds would provide a similar satisfying crunch.

How should I store leftovers?
Leftovers won’t be as crisp, but they’re still tasty! Store them in an airtight container in the fridge for up to a day. The spinach will wilt, and the peaches might soften further, so it’s best enjoyed fresh. If you know you’ll have leftovers, keep the components separate and only dress what you’ll eat immediately.