Can you prep this peach salad in advance?

Yes, you can prep most of the salad ingredients in advance and assemble when ready to serve. The balsamic dressing, however, includes fresh peaches and blueberries, so I find it's best enjoyed fresh. I suggest waiting to make it until just before serving.

How do you store leftovers?

If you have leftover salad without dressing on it, you can just place it in an airtight container and store it in the refrigerator. Leftovers are best enjoyed within a day or two. The dressing should not be kept as leftovers, but enjoyed within a few hours of making it.

Can you make it vegan?

Absolutely, just forego the feta cheese and ensure your balsamic vinegar is vegan.

Summer Peach Salad with Blueberries

How to make peach blueberry salad with balsamic dressing

This is an easy recipe to make, and it can be served as a family style salad or in individual servings.

Start by making your dressing. Add your blueberries, half a peeled peach, oil and vinegar to a blender, and blend on high until thick and creamy with flecks of blueberry throughout.

To assemble the salad, prep your greens and cilantro (washing and chopping as necessary). Toss them together and add them all to a large bowl or divide them onto 6 serving plates.

Layer on the peach slices, blueberries, quinoa, pecans and feta.

Drizzle with dressing and serve!

Recipe tips and substitutions

You will need about 6 cups of greens for this salad. I usually make it with a mix of red and green leafy lettuce, but you can also make it with spinach, arugula, Swiss chard, kale, beet greens or Boston lettuce, or whatever you have on hand.

I also add half a cup of fresh cilantro as I love the flavor twist it adds. If you're not a cilantro lover, you can omit it or use fresh parsley instead.

As mentioned, the balsamic dressing includes fresh peaches and blueberries, so it's best enjoyed fresh. If you're looking for a dressing that can be made and stored in advance, I've included the recipe for my honey basil vinaigrette in the recipe notes.

This recipes calls for peach slices, but when I have extra time, I usually make it with grilled peaches. Instructions on how to do this are also included in the recipe notes.

To keep it simple, I used raw pecan halves in this salad, but you can also use chopped pecans, or even candied pecans. Walnuts or sliced almonds would also work well.

This salad is pretty hearty with the added quinoa, but if you want to make it an entrée salad, just add some grilled chicken, tofu or shrimp.

Try this raspberry poppy seed dressing in place of the balsamic vinaigrette.