Grilled Peach, Red Onion, Goat Cheese, and Pecan Spinach Salad

By: Hannah Lee Leidy
Photo by Andrew Cebulka

Food Culture of the South

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6-8 servings

  • 4 just-ripe small peaches, quartered and pits removed
  • Canola oil
  • 8 cups baby spinach
  • 1 medium red onion, thinly sliced
  • 1½ cups crumbled goat cheese
  • 1 cup toasted pecans, roughly chopped
  • Honey balsamic dressing (recipe follows)

  • Honey Balsamic Dressing
  • ¼ cup aged balsamic vinegar
  • 1½ tablespoons honey
  • ½ teaspoon salt
  • 1 cup extra virgin olive oil
  1. Prepare grill at medium-high heat. Toss peaches in canola oil and place directly on grill for 2 to 3 minutes per side. Remove from grill and set aside.
  2. Toss spinach, goat cheese, onions, and pecans with dressing until evenly combined, then arrange grilled peaches on top of salad before serving.

Honey Balsamic Dressing

  1. Combine first three ingredients in a medium mixing bowl. Slowly add oil in a steady stream while vigorously whisking until fully emulsified.

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