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Serve this delicious showstopper Roasted Peach Strawberry Spinach Salad at your next summer party!
Your taste buds are going to do the happy dance after one bite of this fantastic Roasted Peach Strawberry Spinach Salad!
This easy and very delicious salad is layered with so many wonderful flavors, starting with sweet and tender roasted peaches and strawberries.
Roasting fruit for a few minutes in the oven (or even on the grill) really intensifies the sweetness, and concentrates the flavors of the peaches and strawberries in this Roasted Peach Strawberry Spinach Salad. (You may be tempted to just eat the fruit as-is for dessert!)
To balance the sweetness of the roasted fruit in this salad, we added salty, unctuous bite-sized strips of prosciutto layered over a bed of baby spinach. We also tossed in whole, fresh basil leaves, which adds a surprising flavor element among the bites of fresh spinach.
This Roasted Peach Strawberry Spinach Salad is tossed in a simple but flavorful vinaigrette made with white balsamic vinegar, Dijon mustard, chopped fresh mint leaves, and extra virgin olive oil.
Finally, crumbles of super fresh goat cheese add creaminess to every bite, and a smattering of pine nuts adds crunch and more flavor.
Isn’t this Roasted Peach Strawberry Spinach Salad gorgeous too? Seriously – your dinner guests are sure to “ooh and aah” when you place this platter of salad on the table.
And I predict they will say “ooh and aah” again, after their first bite! Enjoy!
You may enjoy these other delicious and not-so-ordinary salad recipes:
- Mixed Greens with Pears, Goat Cheese, Dried Cranberries and Spiced Pecans
- Mixed Greens with Prosciutto and Cantaloupe
- Summer Salad with Goat Cheese-Filled Potato Cakes
- Spinach Salad with Warm Bacon Dressing
Disclosure: This post contains affiliate links.
2 pounds peaches fresh, peeled and cut into wedges (or frozen may be used too)
1 pint fresh strawberries, stems and leaves removed
2 teaspoons granulated sugar, divided
¼ cup white balsamic vinegar
2 teaspoons Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 fresh mint leaves chopped fine
5 tablespoons good quality extra virgin olive oil
5 ounce container of baby spinach
1 cup fresh basil leaves left whole
4 ounces sliced prosciutto, cut into long strips
4 ounces goat cheese
½ cup pine nuts
Preheat oven to 450 degrees F.
Place peach wedges onto sheet pan and sprinkle with 1 ½ teaspoons sugar. Roast in oven until tender, turning peaches once half way through. (If using frozen peaches, thaw first.)
Leave smaller strawberries whole and cut larger strawberries in half and place on small sheet tray and sprinkle with the remaining sugar.
After the peaches have been cooking for five minutes, add tray of strawberries.
The peaches will take 18-20 minutes and the strawberries will take 12-15 minutes.
Place both pans under the broiler for 2-5 minutes to caramelize and brown the tops.
Remove from oven and let cool.
While the fruit is roasting, make the dressing by mixing the vinegar, mustard, salt, pepper and mint in a small bowl. Gradually add oil while whisking until combined.
In a large bowl, toss spinach with basil then add the dressing and toss.
You can assemble on one large platter or make individual servings.
Place the spinach mixture onto the platter or plates and using a spatula, remove cooked peaches and scatter over the spinach. Do the same with the cooked strawberries.
Next add the prosciutto by placing over the top in swirls and curls.
Crumble and scatter the goat cheese then finally top with the pine nuts and serve.
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