Roasted Peach Salad
August is National Peach Month for a reason, as it is the prime season to bite in to a juicy peach. They are the perfect fruit to try out different salad recipes or a healthier option for dessert.
Peaches are a good source of vitamin C, which helps maintain a healthy immune system. Peaches also provide protective elements for the skin against UV radiation, making it a great ingredient to utilize on hot summer days.
Another great thing about this recipe is the peach vinaigrette. Store bought salad dressings are often high in calories, fat, refined sugars and chemicals to extend shelf life. Making your own dressing is easy and ensures it will contain fresh and healthy ingredients.
If you liked this recipe, you might also like:
- A Healthier “Jogging” Taco Salad
- Need salad dressing? Think outside the jar
- Cucumber and Strawberry Salad with Short’s Soft Parade Vinaigrette
Photo Credit: A Healthier Michigan
- 4 medium peaches
- 2 Tbsp. fresh rosemary, finely chopped
- 1 English cucumber, chopped or sliced (de-seeding is optional)
- 2 oz. crumbled goat cheese
- 4 Tbsp. toasted pecans, chopped
- Mixed salad greens of choice
- 1 medium peach, peeled and chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 2 Tbsp. fresh basil, chopped
- 1/4 tsp. coarse salt
- 1/8 tsp. black pepper
Roasted Peach Salad
1. Preheat oven to 400°F. Pit the peaches. Slice each into eight wedges.
2. Lightly oil a sheet pan with olive oil. Place the peach wedges on the sheet pan in a single layer. Lightly sprinkle rosemary on peaches.
3. Do not crowd the pan. Roast 15 minutes or until the peaches begin to brown. Turn once. Adjust the roasting time down as needed so the peaches don’t get too soft.
4. Plate salad greens layered with the roasted peaches, pecans and goat cheese.
5. Blend all vinaigrette ingredients in blender until smooth. Drizzle a couple tablespoons of peach vinaigrette over each salad. Refrigerate any leftover dressing in an airtight jar. Enjoy!