I make this salad at least once a week when peaches are in season. It is the only salad my 6 year old will eat and, if served deconstructed, my 2 year old will eat the non-green parts of this salad too. Baby steps…
The fresh peaches in this salad are delicious, but I believe the basil and toasted almonds are what really make it stand out. With just seven ingredients (including the dressing), this is a simple weeknight salad. However, it also scales well and does not wilt – so it is great for serving at a cookout.
This recipe will serve a “small” family of four… two adults and two young children. Scale accordingly if you plan to share.
- 6-oz baby spinach*
- 2 peaches*
- 1/2 cup sliced almonds
- 10-12 basil leaves, cut into thin strips (chiffonade)
- 2 tablespoons olive oil, plus more for toasting almonds
- 2 tablespoons dijon mustard
- 1 tablespoon maple syrup
- Sauté almonds in approximately 1 tablespoon olive oil until toasted and brown. Set aside to cool slightly
- Whisk together mustard, 2 tablespoons olive oil and maple syrup. Cover and refrigerate until ready to serve salad
- Wash and thoroughly dry baby spinach
- Peel* and dice peaches into small cubes (approximately 1 centimeter)
- Toss spinach and basil in salad bowl, top with peaches and sautéed almonds
- When ready to serve, add dressing and toss
*Notes: These are fruits and vegetables that I choose to purchase organic. Read more on pesticides and produce. Peel peaches unless using organic.
Nutritional information (per serving, 4 servings per recipe):
3.0 g added sugar
4.1 g fiber
4.8 g protein
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