Peach and Blueberry Spinach Salad

Blueberries and peaches aren’t just for desserts! They are amazing in salads too! I love this blueberry spinach salad with its combination of sweet and savory all topped off with candied pecans and blue cheese. This is a salad you need to try while the blueberries and peaches are fresh and juicy.


  • 6 oz baby spinach, about 6 cups
  • 2 peaches, cut into 1/2 inch dice
  • 1 cup blueberries
  • 1/2 cup glazed pecans
  • 4 oz blue cheese, or goat cheese
  • Blueberry Vinaigrette, see notes for link


  • In a large bowl, combine baby spinach, peaches , and blueberries. Pour some of the dressing over the salad and toss until greens are well-coated, adding more as needed. Taste and adjust seasoning with salt and pepper. Sprinkle the pecans and crumbled goat cheese over top and serve.


  • Calories are, as always, an estimate. Calories are for the salad only. Dressing calories are separate and depend on what dressing you use.
  • I used Simple Maple Glazed Pecans for the recipe.
  • I prefer the blue cheese in the salad, but goat cheese would be good too.  Though, I will note that if you like blue cheese in salads, using blue will hit it out of the park.

Blueberry Vinaigrette:


  • 1/2 cup blueberries
  • 1/2 cup olive oil
  • 1 tbsp sherry vinegar
  • 1 tsp honey
  • 1 tsp dijon mustard
  • 1 tbsp chopped shallots
  • 1/2 tsp kosher salt


  • Add all ingredients to a blender and puree until smooth. Taste and adjust the seasonings as needed.
  • Dressing will separate if left to sit. Shake well before using. Use the dressing within 3 days.
Maple Glazed Pecans:
  • 1 cup chopped pecans
  • 1 1/2 tbsp salted butter, or coconut oil
  • 2 tbsp maple syrup


  • Preheat oven to 350F.
  • Spread out the pecans on a baking sheet and bake the pecans for 5 minutes, or until lightly toasted.
  • Melt the butter (or coconut oil) in a medium skillet over medium-low heat. Add the pecans and cook, stirring occasionally for 1-2 minutes, or until the pecans are shiny. Then add the maple syrup and cook, stirring frequently, until the syrup is absorbed into the nuts, another 2-3 minutes.
  • Lightly coat the baking sheet with a little oil. Turn out the pecans onto the baking sheet, breaking up any clumps. Allow the nuts to cool to room temperature. Use immediately or transfer to a sealed container and store for 2-3 weeks.

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