Name: Peach Blueberry Spinach Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 6 cups fresh spinach leaves; 2 ripe peaches, sliced; 1 cup fresh blueberries; 1/4 red onion, thinly sliced; 1/3 cup crumbled goat cheese or feta; 1/4 cup chopped toasted walnuts or pecans; 3 tablespoons balsamic vinaigrette or honey-lime dressing; 1 tablespoon olive oil (optional, for richer dressing); Salt and pepper, to taste

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This peach blueberry spinach salad is light, vibrant, and packed with fresh summer flavors. I toss juicy peaches and sweet blueberries with tender spinach, crunchy nuts, and a tangy vinaigrette for a refreshing and colorful side dish.

Why You’ll Love This Recipe

I love how simple and satisfying this salad is. It’s the perfect balance of sweet and savory, and it works well on its own or as a side to grilled meats or sandwiches. The textures and flavors come together beautifully, and I can easily customize it depending on what I have on hand. Peach Blueberry Spinach Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh spinach leaves
Ripe peaches (sliced)
Fresh blueberries
Red onion (thinly sliced)
Goat cheese or feta cheese (crumbled)
Chopped walnuts or pecans (toasted)
Balsamic vinaigrette or honey-lime dressing
Olive oil
Salt and pepper

Directions

I start by washing and drying the spinach, then placing it in a large salad bowl.
I add the sliced peaches, blueberries, thin red onion slices, and crumbled cheese.
I sprinkle toasted nuts over the top for crunch.
I drizzle the salad with my choice of vinaigrette—either a classic balsamic or a homemade honey-lime version.
I toss gently to coat everything evenly, then season with a little salt and pepper.
I serve it immediately while the fruit is fresh and juicy.

Servings and timing

Serves: 4
Prep time: 10 minutes
Total time: 10 minutes

Variations

I sometimes add grilled chicken or shrimp to make it a full meal.
For extra sweetness, I toss in dried cranberries or a drizzle of honey.
I swap goat cheese for blue cheese if I want a stronger flavor.

storage/reheating

This salad is best served fresh. If I want to prep it ahead, I keep all the components separate and combine them just before serving. Leftovers can be stored in the fridge for 1 day, but the spinach may wilt. Peach Blueberry Spinach Salad

FAQs

Can I use frozen blueberries?

I prefer fresh, but in a pinch, I thaw frozen blueberries and pat them dry before adding them to the salad.

What’s the best cheese for this salad?

I usually go with goat cheese for its creamy texture and mild tang, but feta and blue cheese work great too.

Can I make this salad vegan?

Yes, I skip the cheese or use a plant-based alternative, and make sure the dressing doesn’t include honey.

What kind of nuts work best?

Toasted pecans or walnuts are my go-to, but almonds or sunflower seeds also add great crunch.

How do I keep peaches from browning?

I slice them right before serving or toss them with a little lemon juice to keep them fresh and vibrant.

Conclusion

This peach blueberry spinach salad is one of my favorite summer dishes—it’s fresh, fruity, and full of texture. It’s quick to throw together, endlessly versatile, and always a hit at picnics or as a light lunch.