Spinach Salad with Peaches and Pecans80 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“A perfect summer salad with ripe peaches, baby spinach, and roasted pecans” - by Robin Durawa
Original recipe yields 4 servings
- Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.
- Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.
Amount Per Serving (4 total)
- 253 cal
- 22.6 g
- 11.4 g
Based on a 2,000 calorie diet
Reviews (80)Rate This Recipe
"This salad was awesome and got rave reviews from the ultra picky husband! The only things I changed were adding fresh parmesean cheese and I drizzled honey over the pecans before baking. Also, the ..." See more1/4 cup of poppy sead dressing seemed to be too much and made the spinach leafs a little soggy, so I had to add a cup more spinach. So you might want to add dressing to taste instead of pouring the whole 1/4 cup in like I did."
"We are in LOVE with this recipe. It is so much greater than the sum of its parts. Who would think so few ingredients could make such an impact. The first night we ate so much of it we were too full..." See more for the rest of our dinner, so the next time I made it I grilled some chicken to serve on top and that was our dinner - very yummy! I used Paula's Poppyseed Dressing recipe from this website and it was fantastic. We avoid sugar so I substituted Splenda in the dressing recipe and we all loved it! One time I was out of pecans so I used walnuts and it was just great - the important part is the toasting. Thanks so much for this new staple in our house. Edited to add that I have now tried it with grilled steak on it as well. We will use this every way we can think of."
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