Peach & Spinach Salad with Goat Cheese
A bright, refreshing salad that celebrates summer peaches at their peak. Tender baby spinach leaves are tossed with juicy peach slices, creamy goat cheese crumbles, and crunchy toasted almonds, all brought together with a simple honey-balsamic vinaigrette. Ready in 15 minutes, it works as a light lunch or an elegant side.
For 4 servings
- prep · ~3 min
Toast the almonds.
1.Place a small skillet over medium-low heat.2.Add sliced almonds and toast, stirring frequently, until golden and fragrant (2-3 minutes).3.Transfer immediately to a plate and let cool.TIPWatch the almonds closely — they go from golden to burnt in seconds. - mix · ~1 min
Make the honey-balsamic vinaigrette.
1.In a small bowl, combine olive oil, balsamic vinegar, and honey.2.Add a pinch of salt and a pinch of black pepper.3.Whisk vigorously until the dressing is emulsified and smooth. - prep · ~2 min
Wash and prepare the peaches.
1.Wash peaches under cool running water and pat dry.2.Cut each peach in half, remove the pit, and slice into thin wedges.TIPChoose peaches that are ripe but still firm — they should yield slightly when pressed but hold their shape when sliced. - assemble · ~2 min
Assemble the salad.
1.Place baby spinach in a large salad bowl.2.Scatter peach wedges over the spinach.3.Tuck thin slices of red onion throughout.4.Drizzle the vinaigrette over everything and toss gently to coat.TIPToss with clean hands or two large spoons — it gives you better control and keeps the leaves from bruising. - garnish · ~1 min
Finish with goat cheese and toasted almonds.
1.Crumble goat cheese evenly over the dressed salad.2.Sprinkle the toasted almonds on top. - serve
Serve immediately.
Transfer to individual plates or a serving platter and enjoy right away. The salad is best fresh — the spinach will wilt if dressed too far in advance.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Select peaches that are ripe yet firm so they hold their shape when sliced.
- 2Toast almonds in a dry skillet over medium-low heat and stir constantly to prevent burning.
- 3Toss the salad with your hands or two spoons to gently coat leaves without bruising them.
- 4Slice red onion paper-thin using a mandoline for a milder bite that won't overpower the salad.
- 5Assemble and dress the salad just before serving to keep the spinach crisp and unwilted.
- 6If making ahead, store dressing separately and toss almonds and goat cheese on right before serving.
Adapt it for your goals.
Vegan
Replace goat cheese with a tangy vegan alternative like cashew cheese or omit it; swap honey for maple syrup or agave nectar.
high proteinHigh-protein
Add grilled chicken breast strips or chickpeas for extra protein, making it a heartier meal.
low oilLow-oil
Reduce olive oil to 1 tbsp and increase balsamic vinegar by 1 tsp; skip the almonds to lower fat content.
berry twistBerry twist
Substitute half the peaches with fresh blueberries or sliced strawberries for a summery mixed-fruit salad.
Why this is on our healthy list.
Rich in Vitamin A and C
Peaches and spinach both provide vitamin A for eye health and vitamin C to support the immune system.
Good Source of Healthy Fats
Almonds and olive oil supply monounsaturated fats that are beneficial for heart health.
High in Dietary Fiber
Spinach, peaches, and almonds contribute fiber to aid digestion and promote fullness.
Frequently asked questions
Fresh peaches are best for texture and flavor, but if using canned, choose those packed in juice, drain well, and pat dry to avoid a watery salad.
