Spinach and Peach Salad

Print Friendly, PDF & Email

Spinach and Peach Salad may seem like an unusual combination; but earthy spinach combined with peaches oozing juicy sweetness, caramelized onions, creamy avocados and candied pecans make for an spectacular salad.  A little raspberry vinegar ties it altogether. Serve it in a large shallow bowl  or arrange it on each person’s plate as a composed salad. Either way this is a beautiful and delicious salad.

Prep time: 60 minutes

Spinach and Peach Salad

By Gloria Kobrin Published: June 23, 2014

  • Yield:

  • 8 Servings

Ingredients

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

Equipment

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

Directions

  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 raspberry vinegar. Toss gently. Taste. Add more dressing if you like. Scatter candied pecans over salad. Serve at room temperature.