Ingredients
Scale
- 2 ripe peaches, sliced
- 1 cup fresh blueberries
- 4 oz feta cheese, crumbled
- 6 cups mixed spring greens (or arugula/spinach)
- 1/3 cup toasted pecans (or walnuts)
- 2 tbsp fresh basil or mint, chopped
For the Dressing: - 3 tbsp olive oil
- 1 tbsp honey
- 2 tbsp lemon juice (or white balsamic)
- Salt & pepper, to taste
Instructions
- Wash and dry the greens, then place in a large serving bowl.
- Slice the peaches and add them to the bowl along with the fresh blueberries.
- Crumble the feta cheese and sprinkle over the salad.
- Add the toasted pecans and chopped fresh basil or mint.
- In a small jar, shake together olive oil, honey, lemon juice, salt, and pepper until emulsified.
- Drizzle the dressing over the salad right before serving. Toss gently to coat and enjoy immediately.
Notes
- For extra crunch, add more nuts or seeds.
- Substitute goat cheese for feta if you prefer.
- Frozen blueberries or peaches can be used—just thaw and drain first.
- Add grilled chicken or quinoa for a heartier meal.
- Store undressed salad in the fridge up to 24 hours; add dressing just before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian