Balsamic Roasted Peach Salad
Pistachios add crunch to this warm summer fruit recipe.
Juicy peaches, which are rich in potassium, aid with hydration after warm-weather workouts. They also contain vitamins C, E, and K. Here, Rachael Hartley, a nutritionist and recipe developer based in Columbia, South Carolina, balances their sweet notes with savory bacon and blue cheese.
- 4 peaches
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
- Pinch of salt
- Pinch of pepper
- 2 slices bacon
- 1 cup spring greens
- 8 figs
- 2 ounces blue cheese, crumbled
- 1/3 cup almonds, chopped and toasted
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons grainy mustard
- 2 tablespoons apple cider vinegar
Preheat oven to 400 degrees. Cut each peach in half around the pit then pull apart from the pit. Cut each half in half. Place peach quarters on a baking dish. Mix balsamic vinegar with honey and drizzle over the peaches. Season with salt and pepper. Place in the oven and roast 30 minutes until caramelized and tender.
While peaches are roasting, place bacon slices in a cold skillet and turn on medium-high heat. Cook until crispy, flipping halfway. Remove to a paper towel lined plate and set aside.
Place greens in a large salad bowl. Halve figs and add to the bowl. Add peaches, crumbled bacon, blue cheese, and almonds.
- Whisk olive oil, mustard and vinegar in a small bowl. Drizzle over salad and serve.