Summer Peach Spinach Salad with Peach Vinaigrette
This Summer Peach Salad with Couscous and Peach Vinaigrette is so fresh, bright, and flavorful! Loaded with healthy ingredients and downright addictive.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
Ingredients
Scale
For the Vinaigrette (double if you like a lot of dressing or if you’re serving more than 4 people)
- ¼ cup olive oil
- 3 Tablespoons Peach Balsamic vinegar (may substitute with white or dark balsamic vinegar plus honey to taste)
- 1 teaspoon yellow mustard
- Kosher salt and fresh cracked pepper to taste
For the Salad
- 5 oz arugula spinach mix (or whatever greens you prefer)
- 1 – 2 avocados, diced
- 1 – 2 peaches, diced
- ½ – 1 cup cooked Israeli couscous (see notes)
- 1 cup fresh corn cut from the cob (see notes)
- 1 cup chopped cucumber
- ½ – ⅓ cup crumbled goat cheese
- ½ cup toasted pine nuts (or nuts of choice)
- ½ – ⅓ cup wonton strips
Instructions
- For the Vinaigrette: Add vinaigrette ingredients to a jar or bowl; shake or whisk to combine.
- For the Salad: Divide ingredients onto individual serving plates or make one big salad in a bowl or on a platter. Start with the greens on the bottom, then scatter the toppings over the top. Use as much or as little of each ingredient as you like (which is why I offer a range above).
- Serve the salad immediately with the vinaigrette on the side.
Notes
- For the Israeli couscous, I like to prepare it using this Instant Pot method. Add 1 ¼ cup water and 1 cup couscous to the pot and pressure cook for 2 minutes with a quick release. Fluff with a fork.
- For the corn, I prefer to cook the corn cob first, then slice it off with a knife in big chunks. To pressure cook, add 1 cup water to the pot then place corn cobs on a trivet over the water. Pressure cook 1 – 2 minutes with a quick release. You can use uncooked corn on the cob, canned, or frozen if you like.
Find it online: https://instafreshmeals.com/peach-spinach-salad/