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–+ servings
A close-up of a fresh spinach salad featuring sliced peaches, blueberries, pecans, and crispy bits, all lightly dressed. The vibrant greens and colorful fruits create a visually appealing and appetizing dish.

Spinach with Blueberries and Peaches

Course: Salad
Cuisine: American
Keyword: Balsamic Vinegar Dressing, Blueberry and Peaches, Spinach Salad
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 8 servings
Calories: 188kcal
This salad is a summer favorite
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Equipment

Ingredients

  • 1/2 cup toasted pecans you can subsitute walnuts, or almonds for the pecans
  • 4 oz prosciutto
  • 4 cups Spinach
  • 1 cup blueberries
  • 3 peaches pitted and sliced
  • 1/4 cup feta cheese
  • 1/3 cup balsamic dressing

Instructions

Nuts and Prosciutto

  • Preheat oven to 325°
  • Spray one small baking sheet and one large baking sheet with cooking spray. Place nuts in single layer on the small pan and the prosciutto in a single layer on the large pan.
  • Put both sheets into the oven. Toast the nuts for 3 minutes then turn them over with tongs and toast for 3 more minutes. Keep an eye on them so they don't burn
  • The prosciutto should bake until crisp; about 10 minutes. Use a metal spatula to scrape the baked meat off the sheets. Set both the procuitto and the nuts aside.

Assembling the Salad

  • Add the spinach, blueberries, peaches, nuts and procuitto to a salad bowl. Add dressing and toss right before serving. Top with feta cheese.

Nutrition

Calories: 188kcal | Carbohydrates: 11g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 255mg | Potassium: 223mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1.628IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg