Recipe of Appetizing Spinach, Peach and Goat Cheese Salad

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a special dish, Spinach, Peach and Goat Cheese Salad. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Spinach, Peach and Goat Cheese Salad Recipe. One of my favorite go-to summer salads is this fresh peach spinach salad with creamy goat cheese, heart-healthy avocado and crunchy toasted almonds. Drizzled with an easy homemade balsamic vinaigrette.

You can have Spinach, Peach and Goat Cheese Salad using 13 ingredients and 3 steps. Here is how you cook that.

Ingredients of Spinach, Peach and Goat Cheese Salad

1. It’s of Dressing.
2. Prepare 1 of Peach, peeled and cut into chunks.
3. Prepare 1 tbsp of Olive Oil.
4. It’s 1 tbsp of Red Wine Vinegar.
5. Make ready 1/4 tsp of Salt.
6. Make ready 1/4 tsp of Pepper.
7. Make ready of Salad.
8. Make ready 2 of Peaches, thinly sliced.
9. Prepare 6 cup of Baby Spinach.
10. Prepare 1/2 of Red onion, thinly sliced.
11. It’s of Toppings.
12. Prepare 1/4 cup of Goat Cheese.
13. Take 1/4 cup of Coarsely Chopped Pistachio Nuts.

Put on a large serving plate, and top with the roasted peaches, goat's cheese, hazelnuts, sesame seeds and extra mint leaves.Each bite delivers the taste of sweet juicy peach, tangy feta, and toasted pine nuts and will leave you completely satisfied–but not over-stuffed!Spinach Salad with Peaches and Pecans.The only things I changed were adding fresh parmesean cheese and I drizzled honey over the pecans before baking.

Spinach, Peach and Goat Cheese Salad step by step

1. Blend Dressing Ingredients together until smooth.
2. Mix Salad Ingredients, coat with dressing.
3. Sprinkle with toppings.

Spinach Salad with Pears, Pecans and Goat Cheese Written by user Food recipes are one of the problems we constantly encounter in our daily life.We are thinking about what to do today.Freshly ground black pepper Combine the quinoa mix, herbs, sliced peaches and any juice from the bowl, the capers, sumac (if using), vinegar and remaining oil.

Wrap each beet in two layers of aluminum foil, and place onto a baking sheet.Place the arugula in a large salad bowl.Pour just enough dressing over the greens to moisten, and toss to coat.Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat.Add more goat cheese and dressing if desired.