Peach Salad with Glazed Walnuts

🧂 Ingredients

• 12 oz. container baby spinach spring mix

  or a combination of spinach, romaine and spring mix
• 1 cup whole walnut halves
• 6 heaping tbsp. granulated sugar
• 2 or 3 large peaches

  sliced, unpeeled
• 1 medium lemon

  grated
• 1 cup red grapes

  halved
• 1/3 to 1/2 cup red onion

  finely diced
• 1 1/2 cups Feta cheese crumbles

  or goat cheese
• 1 extra large lemon

  juiced
• 1/2 cup avocado oil
• 1/2 cup honey
• 4 tsp. dijon mustard
• 1 large peach

  peeled, diced

Instructions

• 1 Heat skillet over high heat for 3 minutes.
• 2 Reduce heat to medium and add walnuts and sugar and stir constantly to glaze.
• 3 The sugar will melt and become golden in about 2 to 3 minutes.
• 4 Remove from heat.
• 5 Separate and spread walnuts out on a cookie sheet to cool.
• 6 Set aside.
• 7 Place spring mix in a very large salad bowl.
• 8 Sprinkle grated red onion over top.
• 9 Grate peel from lemon and sprinkle over salad.
• 10 Squeeze juice from lemon and place in a bowl.
• 11 Place peach slices in lemon juice for a minute or two.
• 12 Drain, dry slightly with paper towels and spread over top of the salad.
• 13 Sprinkle salad with grapes, feta cheese and then candied walnuts.
• 14 Refrigerate 30 minutes before serving.
• 15 To serve: toss with peach vinaigrette.
• 16 Squeeze juice from lemon into blender.
• 17 Add avocado oil, honey, Dijon mustard and diced peaches.
• 18 Puree about 30 seconds until smooth.
• 19 Pour into a mason jar.
• 20 Refrigerate until ready to serve.
• 21 Shake vigorously before pouring over top of salad.

Nutrition Info