Spinach and Peach Salad

Spinach and Peach Salad

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Earthy spinach, fresh ripe peaches oozing with juicy sweetness, caramelized onions, creamy avocados and candied pecans tossed with a little white peach vinegar make each bite of this salad a winner. Toss it altogether or arrange it on each person’s plate as a composed salad. Either way is delicious.

Prep time: 60 minutes

Spinach and Peach Salad

By Gloria Kobrin Published: June 23, 2014

  • Yield:

  • 8 Servings


  • 2 large red onions peeled, halved
  • Olive Oil
  • 12 ounces Baby Spinach rinsed and dried
  • 3 large fresh ripe peaches peeled
  • 2 Haas avocados peeled and pitted
  • 1 1/2 cups candied pecans purchased or home made
  • 4 tablespoons White Peach Vinegar Crafted Kosher


  • medium mixing bowl
  • jelly roll pan
  • large salad bowl


  1. Preheat oven to: 375° F.
  2. Slice onions thinly and place in medium mixing bowl. Drizzle with olive oil and toss well. Spread onions out in a single layer in jellyroll pan. Roast in preheated oven for 30-45 minutes until onions are very soft.
  3. Place spinach in salad bowl.
  4. Slice peaches into 1/3 inch wedges. Slice avocados- halve slices or leave them long -as you like. Add to spinach. Sprinkle with two tablespoons of Mange White Peach Vinegar. Toss gently. Scatter candied pecans over salad. Serve at room temperature.