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This vibrant peach salad is a showstopper! It’s absolutely bursting with sweet, juicy flavor and loaded with irresistible flavor and crunch! Of course, juicy ripe fresh peaches are the star of the show.
We don’t stop there. We add sweet blackberries, creamy goat cheese, buttery avocado, and crisp greens, but it’s the candied pistachios that threaten to steal the spotlight from the peaches. Drizzle it all with a super-easy homemade sherry vinaigrette—tangy, slightly sweet, and so good you’ll want to bottle it—and you’ve got a salad that’s anything but ordinary.
Perfect for summer entertaining or whenever you want to impress with maximum taste and minimal effort.
If you love eating a delicious salads, I hope you’ll try my Mediterranean salad, strawberry spinach salad, Southwest salad, and our Spanish-influenced 1905 salad next!
BEFORE YOU START
→Make the dressing: I like to make the dressing the day before serving so all the flavors have time to mingle and marry. If you don’t have time to make the day ahead, make it first.
→Choosing Fruit + Avocado: You want the peaches and avocado to ripe, but firm.
→Nuts! If you don’t want to candy the nuts, no problem. While I think they’re amazing, you can simply add any toasted nuts with good results.
→Add Fresh Herbs: This salad has so many incredible flavors going on, I generally don’t add herbs. However, a little fresh basil is nice on the salad.
PEACH SALAD INGREDIENTS
- Peaches: Use yellow or white peaches. Nectarines work well, also.
- Nuts: I really like the pistachios, but pecans, walnuts, or sliced almonds are all delicious choices.
- Greens: Use any greens you like for the base of this salad. I often use crisp romaine or arugula instead of spring mix greens.
- Cheese: Chevre is a very soft cheese, so it’s best sprinkled on the salad after it’s tossed. Feta cheese or fresh mozzarella are also nice choices.
- Salad Dressing: If you’d prefer to use a commercially available salad dressing, I’d suggest using one of these:
- Briannas Blush Wine Vinaigrette
- Annie’s Balsamic Vinaigrette
- Ken’s Steakhouse Raspberry Walnut Vinaigrette
STORING + MAKE-AHEAD
- How Long Can You Keep This In The Refrigerator? This salad recipe LOVES being chilled! And it’s delicious cold too — the flavors soar when chilled. Store your finished salad in an airtight container and refrigerate for up to 3 days.
- Can You Freeze This? Sadly, no! Salads do NOT like freezers. Lettuce wilts and turns quite slimy — it’s just never the same after it’s been frozen. Opt for the fridge only!
- Make-Ahead Tips:
- Dressing: I love making the dressing ahead of time — up to a full day or so before serving — so the flavors have time to really mingle and marry. Shake vigorously before dressing your salad with it.
- Salad: If you’re prepping ahead, store the salad components separately for the best texture. Layer the mixed greens, sliced peaches, blackberries, red onion, and avocado on a serving platter. Store goat cheese separately and add it to the salad after it has been tossed with dressing. Cover the platter tightly with plastic wrap, leaving the candied pistachios and dressing on the side. Refrigerate for up to 2 days. Add the nuts and vinaigrette just before serving to maintain crunch and freshness.
- Candied Pistachios: Let the pistachios cool completely, then store in an airtight container at room temperature for up to 1 week. Avoid refrigeration—they can become sticky.
- Food Safety: For more information on food safety, please visit this link.
WHAT TO SERVE WITH PEACH SALAD
We like to serve this salad with grilled chicken kebabs, shish kabobs, chicken fajitas, grilled boneless pork chops, or Monterey chicken.
Looking for a side dish that pair wonderfully with this vibrant peach salad, adding both color and contrast? Try serving with Tennessee onions, Southern style green beans, green beans with bacon, roasted potatoes and carrots, campfire potatoes, or crack potatoes!
Having a summer dinner party? Here’s the menu I’d use: Grilled flank steak, boursin cheese scalloped potatoes, and of course, this salad. With this vibrant menu, finish on a sweet note. Try the light and cherry‑bright heaven on earth cake or cherry delight, both no‑bake and perfect for hot days and for dessert.
For something more elegant and outrageously delicious, serve strawberry white chocolate tart (it’s on the small side, so trust me, make two!).
HOW TO MAKE PEACH SALAD
MORE HEALTHY SALAD RECIPES
- House Salad
- Grilled Chicken Greek Salad
- Tomato Salad
- Grinder Salad
- Pizza Salad
- Portillo’s Chopped Salad
- Cucumber Tomato Salad
- Creamy Cucumber Salad
- Grape Salad
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Peach Salad
Ingredients
Sherry Vinaigrette
- 1 small shallot, minced
- 2 tablespoons honey
- 3 tablespoons sherry vinegar
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1/4 cup vegetable oil
- 1 teaspoon Dijon mustard
- 3/4 teaspoon fine salt
- 1/2 teaspoon black pepper
Stovetop Candied Pistacios
- 1 cup unsalted shelled pistacios
- 1/2 cup granulated sugar
- 2 tablespoons tap water
- 1/8 teaspoon fine salt
Salad Mixture
- 10 ounces mixed greens 12-14 cups lightly packed
- 3-4 ripe peaches, sliced
- 1 cup blackberries
- 1/2 cup thinly sliced red onion
- 2 cups ripe avocados diced or thinly sliced
- 1/2 cup goat cheese crumbled
Instructions
Prepare Viniagrette
- In a jar with a tightly fitting lid, add all ingredients and shake vigorously to combine. Any leftovers can be kept in the fridge for 3-5 days.
Candied Pistachios
- Line a baking sheet or plate with parchment paper and set aside.
- In a medium nonstick skillet or saucepan, combine the sugar, water, and (optional) salt or flavoring. Stir in the pistachios and place over medium heat. Stir continuously as the sugar melts. The mixture will first become syrupy, then start to thicken.
- As the moisture evaporates, the sugar will crystallize and coat the nuts. Keep stirring gently. After a minute or two, the sugar will begin to melt again and form a glossy caramel. Watch closely to avoid burning.
- Once evenly coated and golden, quickly transfer the pistachios to the parchment-lined surface. Spread them out with a spatula or fork to prevent clumping. Let cool completely (about 10–15 minutes). When completely cool, break apart.
Assemble Salad
- Create a bed of the spring mix on a large platter or bowl. Arrange peaches, blackberries, red onion, and avocados. Pour the vinaigrette over salad and toss. Sprinkle crumbled cheese over salad.
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