Spinach Salad with Grilled Peaches
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 587
- Total Fat
- 50
- Saturated Fat
- 16
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 16
- Protein
- 17
- Cholesterol
- 67
- Sodium
- 753
- Total: 29 min
- Prep: 15 min
- Cook: 14 min
Ingredients
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
Directions
- 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.
- 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.
- Combine the spinach, red onion, grilled peaches, pecans and bacon in a large bowl.
- 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.
- Photography by Miki Duisterhof