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blueberry peach feta salad recipe - Blueberry Peach Feta Salad served in a white bowl overhead view
Chloe

Blueberry Peach Feta Salad

blueberry peach feta salad recipe made easy at home. A vibrant summer salad bursting with sweet peaches, juicy blueberries, creamy feta, and crunchy pecans ov
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Method

Ingredients
  

Salad Base
  • 4 cups mixed greens washed and dried
  • 2 cups baby arugula washed and dried
Fruit & Toppings
  • 2 ripe peaches pitted and sliced into wedges
  • 1 cup fresh blueberries rinsed and patted dry
  • 1/2 cup crumbled feta cheese preferably block feta, crumbled
  • 1/2 cup pecan halves toasted for extra crunch
Honey Balsamic Vinaigrette
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar aged preferred
  • 1 tbsp honey or maple syrup for vegan
  • 1 tsp Dijon mustard
  • 1/4 tsp salt to taste
  • 1/8 tsp black pepper freshly ground

Method
 

  1. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Set aside.
  2. In a dry skillet over medium heat, toast the pecan halves for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.
  3. On a large white platter or in a wide salad bowl, arrange the mixed greens and arugula in an even layer.
  4. Artfully scatter the peach slices, blueberries, crumbled feta, and toasted pecans over the greens. Drizzle with the honey balsamic vinaigrette just before serving.
  5. Toss gently if desired, or serve as a composed salad. Enjoy fresh.