I love fruit in salads. I know this isn’t for everyone, but I love the freshness and the added sweetness, and this balsamic baked peach salad feels like a perfect choice for a light summer dish.
As shown, this dish includes the baked peaches on a bed of spinach and rocket (again, light & fresh), and I’ve served it with peach dressing and some Gosh Pine Nut Bites. You can serve this salad with just the dressing to make it a side dish, or add any protein of your choice, including something heavier than the bites to bulk it up a little to make a full meal.
NUTRITIONAL INFORMATION
Obviously, there are a lot of variables here depending on your protein of choice and whether you make this a side or a main. The following information is based on two servings per recipe, as a main, but only includes the peaches and leaf base, and an estimate of what one serving of the dressing would add to the recipe. It doesn’t include any estimates for an added protein.
The salad contains 165 calories, 4g of protein and 4g of fibre. It contains the full recommended daily amount of vitamin K, 45% of your daily vitamin C, 60% of your daily vitamin A and 45% of your daily vitamin A.
If you include the dressing, that adds 177 calories, 1g of fibre and 1g of protein and brings the total vitamin C to 60% of your RDA.
INGREDIENT CHOICES AND SUBSTITUTIONS
This recipe uses walnut oil for the added plant based omega 3 that it provides. If you have a nut allergy, or don’t want to purchase an extra ingredient, you can substitute this for olive oil. Do not use anything that solidifies, like coconut oil, and try to avoid anything with a stronger flavour, like sesame oil.
HOW TO KEEP AND DOES IT REHEAT?
No, you don’t want to reheat your baked peaches, but you can eat your salad cold. Of course, you don’t want your leaf base to get soggy, so you want to wait until your peaches have fully cooled before you pack away any leftovers. Store in an airtight container and keep refrigerated and your leftovers should keep for up to two days.
BALSAMIC BAKED PEACH SALAD
Balsamic baked peaches on a bed of fresh greens with peach dressing. Serve as a side or add a protein of your choice to make a light summer lunch or dinner.
This recipe is gluten free, dairy free, soy free and vegan. It does contain nuts, unless you sub the walnut oil. See ingredient choices and substitutions.
Balsamic Baked Peach Salad
Balsamic baked peaches on a bed of fresh greens with peach dressing. Serve as a side or add a protein of your choice to make a light summer lunch or dinner.
Course Salad
Cuisine American
Keyword Balsamic Baked Peach Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 342 kcal
Ingredients
Peaches
- 2 ripe peaches cut into slices
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup or other liquid sweetener
- 1 tbsp walnut oil
- Pinch of salt
Greens
- 150 g washed spinach
- 50 g rocket
- Protein of your choice
- Peach dressing linked above
Instructions
- Preheat your oven to 200 degrees.
- Slice the peaches and place on a baking tray.
- In a small container, combine the oil, balsamic vinegar, maple syrup and salt.
- Pour the liquid mixture over the peaches.
- Roast the glazed peaches for 15-20 min.
- while the peaches are cooking, prepare your protein of choice (if using) and add your greens to a bowl and coat with ¾ of the dressing. When the peaches are ready, add them to your bowl along with the remaining dressing.
