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Peach & Blueberry Salad with Balsamic Vinaigrette

Peach & Blueberry Salad with Balsamic Vinaigrette
This salad combines the best of summer: fresh, nutrient-rich leafy greens and sweet, peak-season fruit. Serve it as a side with a grilled protein of your choice, or make it a whole meal. 
  • Serving Size


  • Total Time

    8 minutes



  • 3 tablespoons balsamic vinegar

  • 1 tablespoon honey or maple syrup, plus more to taste

  • 1/2 tablespoon Dijon mustard

  • 1/2 cup extra-virgin olive oil

  • Salt and pepper, to taste


  • 4 cups chopped mixed greens

  • 2 cups baby spinach, washed

  • 1-2 peaches, washed and sliced

  • 1/2 cup blueberries, washed

  • 1/4 red onion, sliced and soaked in cold water for 15 minutes, then drained

  • 1/3 cup slivered almonds (optional)

  • 1/4 cup basil, washed and cut into ribbons

  • Balsamic dressing (see above), to taste


  1. To make the dressing, whisk together balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper. Slowly incorporate olive oil, whisking to emulsify. 
  2. Arrange mixed greens and baby spinach on a platter. Add peaches, blueberries, and red onion. Top with almonds and basil. 
  3. Drizzle salad with dressing, to taste. Dressing can be made ahead of time and stored in the fridge for 3-5 days. Let vinaigrette come to room temperate and stir to reincorporate oil before enjoying.
Dinner Easy Meals Lunch Salad Sides Vegan Vegetarian