Blueberry Peach Salad with Candied Almonds
This gorgeous Blueberry Peach Salad with Candied Almonds has everything you want in a salad: choice of salad greens, delicious use of summer fruit (blueberries and peaches, in this case), tangy pickled red onions, crunchy candied almonds and crumbled goat cheese. It’s topped with a dressing made with honey, poppy seeds and mustard. This salad checks every box!
With all of it’s components, it’s still a quick and simple salad to make.
Make the pickled red onions by combining sliced red onions, vinegar, sugar and salt together in a bowl. Let it sit while the rest of the salad comes together.
For the candied almonds, combine all of the ingredients in a small skillet and cook, over medium heat, until the almonds are coated and the syrup thickens. Spread the almonds on a baking sheet that’s lined with parchment paper and bake for 10 minutes. Let them cool completely.
To assemble the salad, arrange the greens in a bowl or platter. Top with the peaches, blueberries and pickled onions. Drizzle the salad dressing over and scatter the candied almonds and crumbled goat cheese over the top.
Serve and pass additional dressing, if desired!
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Blueberry Peach Salad with Candied Almonds
Makes: 6 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Ingredients
Pickled Onions:
- 1/4 medium red onion, sliced
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/8 tsp kosher salt
Candied Almonds:
- 1/2 cup whole almonds
- 1 tbsp pure maple syrup
- 1/4 tsp smoked paprika
- 1/6 tsp cayenne pepper, (optional)
- 1/4 tsp kosher salt
Salad:
- 6-8 ounces fresh greens, spinach, arugula, watercress, spring greens
- 2 medium peaches, halved, pitted and thinly sliced
- 1/2 cup blueberries
- pickled red onions, see recipe above
- candied almonds, see recipe below
- Homemade Honey Poppy Seed Dressing, to taste
- 1/3 cup crumbled goat cheese, optional
Instructions
Pickled Onions:
Combine the sliced red onion, apple cider vinegar, sugar, and salt in a small bowl or container. Stir well, cover, and let stand for at least 20 minutes, stirring or shaking occasionally.
Candied Almonds:
Preheat the oven to 325°F and line a baking sheet with parchment paper.
Combine the almonds, maple syrup, smoked paprika, cayenne pepper (if using), and salt in a small skillet over medium heat. Cook, stirring frequently, until the almonds are evenly coated and the syrup has thickened around them, about 5 minutes.
Spread the almonds on the prepared baking sheet in a single layer. Bake for 10 minutes, then allow them to cool completely before using.
Salad:
Arrange the greens in a large serving bowl or on a platter. Top with the sliced peaches, blueberries, and pickled onions.
Drizzle lightly with the Homemade Honey Poppy Seed Dressing, then scatter the candied almonds and goat cheese over the top. Serve immediately, with additional dressing on the side if desired.
Inspired by a recipe from The Cafe Sucre Farine
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