Spinach Salad with Grilled Peaches

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  • Level: Easy
  • Total: 29 min
  • Prep: 15 min
  • Cook: 14 min
  • Yield: 4 servings
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For the salad:

1/2 cup pecans

4 ripe peaches, pitted and quartered

2 tablespoons vegetable or olive oil

1/2 pound hickory-smoked bacon, roughly chopped

8 cups baby spinach

1/2 small red onion, thinly sliced

For the dressing:

1/2 cup (4 ounces) crumbled Danish blue cheese

1/4 cup buttermilk

1/4 cup sour cream

1/4 teaspoon sugar

Salt and freshly ground pepper


  1. Preheat the oven to 350 degrees. Place the pecans on a baking sheet and toast in the oven until golden and fragrant, 6 minutes; roughly chop.
  2. Preheat a grill to medium-high heat on one side and medium heat on the other. Lightly brush the peaches with oil and grill over medium until nicely marked, about 4 minutes per side. Meanwhile, place a flat cast-iron skillet on the grill over medium-high heat. Add the bacon and cook until crisp; transfer to a paper-towel-lined plate.
  3. Combine the spinach, red onion, grilled peaches, pecans and bacon in a large bowl.
  4. Make the dressing: Mash the blue cheese with a fork in a bowl. Mix in the buttermilk, sour cream, sugar, and salt and pepper to taste. Toss with the salad just before serving.
  5. Photography by Miki Duisterhof