Description
A refreshing and vibrant Blueberry Peach Feta Salad that combines fresh blueberries, juicy peaches, tangy feta cheese, and toasted pecans over a bed of mixed greens. Tossed with a simple lemon-olive oil dressing and finished with a sweet balsamic glaze, this salad is perfect for a light lunch or an elegant side dish.
Ingredients
Scale
Salad Ingredients
- 2 cups fresh blueberries
- 2 peaches, sliced
- 4 oz feta cheese, crumbled
- 4 cups mixed greens (such as arugula and spinach)
- 1/4 cup red onion, thinly sliced
- 1/4 cup pecans, toasted
Dressing and Topping
- 2 tablespoons balsamic glaze
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Prepare Fruit: Begin by washing the blueberries and peaches under cold water. Pat dry with a paper towel. Slice the peaches into thin wedges and set aside.
- Arrange Greens: On a large platter or in a salad bowl, arrange the mixed greens as the base layer.
- Add Fruits: Evenly distribute the blueberries and peach slices over the greens.
- Add Feta Cheese: Sprinkle the crumbled feta cheese on top of the blueberries and peaches.
- Add Onion and Pecans: Add the thinly sliced red onion and toasted pecans to the salad, spreading them evenly.
- Make Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper to create a dressing.
- Dress Salad: Drizzle the prepared dressing over the salad evenly.
- Add Balsamic Glaze: Finally, drizzle balsamic glaze over the entire salad for a sweet and tangy finish.
- Toss Salad: Toss the salad gently to combine all ingredients thoroughly, ensuring an even distribution of flavors.
- Serve: Serve immediately and enjoy a refreshing, flavorful salad!
Notes
- Use fresh, ripe peaches for the best flavor and sweetness.
- To toast pecans, heat a dry skillet over medium heat and stir pecans until fragrant, about 3-5 minutes.
- You can substitute balsamic glaze with a reduction if unavailable.
- For added crunch, consider adding sliced cucumber or radishes.
- This salad is best served fresh and should be dressed just before serving to avoid sogginess.
