Name: PEACH AND BLUEBERRY SALAD
Prep time: 5 min
Total time: 5 min
Ingredients: ¼ cup Peaches (sliced or chopped); ¼ cup Blueberries; 1 oz Feta cheese or Goat cheese (crumbled); 2 tbsp Walnuts or Pecans (glazed or plain); 1 cup Green lettuce; ½ cup Arugula; 1-2 tbsp Balsamic vinaigrette; 1 tbsp Pepitas (opt)

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Peach and blueberry salad is a sweet and tangy summery blend of fruits, cheese, nuts and lettuces. A homemade balsamic vinaigrette is the perfect dressing to marry these flavors together.

I don’t know where you are, dear reader, but if you’re anywhere near me than you would know that its hotter than blazing saddles outside. It’s a “holy crappola I’m staying indoors” kind of hot. A “thank you sweet baby Jesus for air conditioning” kind of hot. You know, its summer. It happens every year and every year I’m always surprised by how hot it really gets.

So, the last thing I want to do is turn my oven on and make my AC work any harder than it already is. This peach and blueberry salad makes a perfect lunch or dinner option for these days.

Peaches are in full season in the summer months here in WNC. I scored some beauties at the farmers market along with some ginormous blueberries and that’s how this salad love story began. I really love fruits in my salad because they add a healthy addition to an already healthy meal. Check out my Summer Berry salad or my Jerk Chicken Chopped salad!

Peaches and blueberries also make a delicious pie too, just saying. But we are being healthy today and making a very simple and quick salad that comes together in 5 minutes. Feel free to add a protein like grilled salmon or chicken to this peach and blueberry salad to balance out the macros and help you stay full longer. If you are grilling up a protein, then cut the peaches in quarters and grill them too. Grilled peach and blueberry salad is even better!

Ingredients

Peaches
Blueberries
Salad greens/arugula
Feta/goat cheese
Candied walnuts/pecans/almonds
Balsamic vinaigrette

Just throw it all in a bowl and devour it! Store-bought balsamic vinaigrette can be used but if you’ve never made your own dressing then give it a try. It’s silly easy, cheap and much healthier for you. It will keep in the fridge for a week but remember to take it out 15 minutes before using it as the extra virgin olive oil solidifies a bit when cold. Regular olive oil or grapeseed oil wont clump together when refrigerated and can be used in the dressing instead if you decide to make a larger batch.

I love making my own vinaigrettes in these little mason jars. You just dump the ingredients in, put the lid on and give it a vigorous shake which I find much easier than whisking it all in a bowl. These little jars are great for other projects too like homemade bug traps, air fresheners, drawer organizers and so much more.

This salad would be delightful with grilled chicken or salmon on it too!

Check out some of my other delicious recipes

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