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Spinach Salad with Peaches and Feta

Prep the dressing and nuts ahead to have on hand. Then make this salad with any stone fruits - peaches, nectarines, plums.
Course: Salad
Servings: 4

Ingredients

  • 1 6oz package fresh baby spinach
  • 1 large ripe peach, or 1-2 nectarines, 3-4 plums
  • 1/2 cup dried cherries or dried cranberries
  • 3-4 Tbsp. Maple-Balsamic Dressing, recipe below
  • 3 oz. crumbled feta cheese
  • 3/4 cup Spiced Candied Nuts, recipe below

Maple Balsamic Dressing

  • 6 Tbsp. extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 3 Tbsp. orange juice
  • 3 Tbsp. lemon juice
  • 2-3 Tbsp. maple syrup adjust to desired sweetness
  • 1/2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Spiced Candied Nuts

  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp ground allspice
  • 1/8 tsp. cayenne pepper, or 1/4tsp. for spicier nuts
  • 3 cups pecan and walnut halves

Instructions

  • Prepare dressing and nuts in advance.
  • When ready to prepare salad: PLACE spinach, peach slices and dried cherries in a large bowl.  Add about 3 tablespoons dressing and mix well, adding additional dressing if needed. Divide salad onto plates and top with feta cheese and nuts.
  • Maple Balsamic Dressing: COMBINE all ingredients in a covered container. Shake well.  Adjust lemon juice and salt and pepper to taste.  Makes about 1 cup.  (This recipe multiples easily to make a quantity to have on hand.) 
  • Spiced Candied Nuts: MIX sugar, salt, allspice, and cayenne in a small bowl.  Bring 2 cups water to a boil in a medium saucepan.  Remove from heat; add nuts.  Let nuts stand 30 seconds; drain in a colander. Return nuts to saucepan. Stir sugar mixture into hot, wet nuts. Line a baking sheet with parchment, silpat, or foil and coat with cooking spray. Spread nuts evenly onto pan. Bake at 350°F 15-20 minutes until toasted and glazed, stirring every 5-6 minutes. Cool. Store airtight. Makes 3 cups.

Notes

  • When choosing peaches and nectarines look for an even yellow background color with no green around the stem. They should have a fragrant aroma too.
  • If the fruit seems too hard for your preference when purchased – because it’s nearly impossible to transport fully ripened fruit without damaginh –  store in a closed paper bag at room temperature out of direct sunlight for a day or two. The ethylene gas from the fruit will allow the fruit to naturally ripen and soften.
  • Once ripe, eat stone fruits right away or refrigerate for up to 2 days.