"An elegant fall salad with fresh peaches, roasted red potatoes, spiced pecans, and a rich maple-balsamic vinaigrette."
Fall Peach Salad With Maple-Balsamic Vinaigrette
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A Note from Feedfeed
An easily adaptable salad with early fall ingredients like fresh peaches or nectarines, and later with apples, radishes, arugula, carrots, red peppers, fennel, roasted potatoes, pecans, and feta cheese, and your taste buds will soar.
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- Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 6
Recipe Card
for the roasted potatoes
ingredients
- 3 red potatoes, chopped into ¾-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon Himalayan pink salt
- pinch Freshly ground black pepper
for the maple-balsamic vinaigrette
ingredients
- 1 tablespoon shallot, (or red onion), chopped
- 1 teaspoon dijon or grainy mustard
- 3 tablespoons balsamic vinegar
- 3 tablespoons water
- 1 tablespoon maple syrup
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon Freshly ground black pepper
- 2 tablespoons fresh basil leaves
- 1/2 cup vegetable oil, (half olive, half sunflower)
for the spiced pecans
ingredients
- 1 teaspoon vegetable oil or ghee
- 3 tablespoons whole pecans
- pinch cayenne pepper
- 1/4 teaspoon all-spice
- pinch Himalayan pink salt
for the salad
ingredients
- 4 cups mixed salad greens
- 2 peaches, sliced
- 1 heirloom or organic tomato
Method
Step 1
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