Blueberry Peach Feta Salad
A bright summer salad with juicy peaches, fresh blueberries, crumbled feta, and toasted pecans tossed in a honey-lemon vinaigrette. Ready in 15 minutes and easily customizable.
Ingredients
Salad
- 6 cups mixed greens baby spinach, arugula, or spring mix
- 1 cup fresh blueberries rinsed
- 2 ripe peaches pitted and sliced
- 4 oz feta cheese crumbled
- ½ cup toasted pecans roughly chopped
- ¼ small red onion thinly sliced (optional)
- 2 tbsp fresh mint or basil chopped (optional)
Honey-Lemon Vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp honey or maple syrup
- ½ tsp Dijon mustard
- Salt and freshly ground black pepper to taste
Garnish
- Extra crumbled feta and pecans for topping
- Freshly cracked black pepper
Instructions
- Wash and dry the mixed greens. Rinse and dry the blueberries. Slice the peaches into wedges and thinly slice the red onion if using. Toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant; let cool and chop.
- Whisk lemon juice, honey, Dijon, salt, and pepper in a small bowl. Slowly whisk in the olive oil until emulsified. Taste and adjust sweetness or acidity.
- In a large bowl, combine greens, blueberries, peach slices, red onion, and half the feta and pecans. Drizzle 2–3 tablespoons dressing and gently toss to coat. Add more dressing if needed.
- Top with remaining feta, pecans, and chopped herbs. Serve immediately for the best texture and flavor.
Notes
- Toast nuts just before serving for best crunch; store separately if prepping ahead.
- Brush sliced peaches with a little lemon juice to prevent browning if preparing early.
- Swap goat cheese for feta for a creamier texture, or use seeds for a nut-free version.
Nutrition
Calories: 320kcalCarbohydrates: 24gProtein: 7gFat: 21gSaturated Fat: 5gSodium: 340mgSugar: 15g
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