Spinach Salad with Peaches and Pecans

Spinach Salad with Peaches and Pecans

83 Reviews 10 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Robin Durawa
Recipe by  Robin Durawa

“A perfect summer salad with ripe peaches, baby spinach, and roasted pecans”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.
  2. 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.

Share It

Reviews (83)

Rate This Recipe
Surpriseitswendy
63

Surpriseitswendy

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 1/4 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.

KRoss
44

KRoss

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 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.

JDVMD
37

JDVMD

Terrific recipe. Great tasting and super quick. I also make a variation of this using strawberries and pink grapefruit sections, everything else is the same. The color of the peaches against the spinach was beautiful.

More Reviews

Similar Recipes

Spinach Salad with Pepper Jelly Dressing
(68)

Spinach Salad with Pepper Jelly Dressing

Super Seven Spinach Salad
(52)

Super Seven Spinach Salad

Super Easy Spinach and Red Pepper Salad
(56)

Super Easy Spinach and Red Pepper Salad

Spinach and Goat Cheese Salad with Beetroot Vinaigrette
(42)

Spinach and Goat Cheese Salad with Beetroot Vinaigrette

Hot Spinach Salad
(32)

Hot Spinach Salad

Jackie's Spinach and Apple Salad
(29)

Jackie's Spinach and Apple Salad

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 253 cal
  • 13%
  • Fat
  • 22.6 g
  • 35%
  • Carbs
  • 11.4 g
  • 4%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Super Seven Spinach Salad

>

next recipe:

Tri-Color Rotini Pasta Salad with Peaches and Basil