Caramelized Peach & Blueberry Salad! Juicy, caramelized peaches, fresh blueberries, ricotta cheese and pickled shallots make this incredibly flavorful salad company-worthy.
This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!
When summer produce is at its peak, it's nearly impossible not to add it to sweet and savory dishes alike!
If you've never tried caramelized peaches in a salad, this is your sign that it's time! This Caramelized Peach & Blueberry Salad is a beautiful medley of sweet and savory that appeals to
Tender baby kale leaves provide a nutritious base for the caramelized peaches that burst with candy-like goodness. The fresh blueberries add a pop of freshness, while the crunchy walnuts offer a delightful contrast in texture.
Topped with creamy dollops of ricotta cheese, this salad is a harmonious balance of flavors and a celebration of seasonal produce. Make it while you can!
Looking for more delicious summer salads? Try my Mango Avocado Salad, Blueberry Brie Salad or Orange Avocado Salad with Honey Vinaigrette.
This recipe is naturally gluten-free and can be made dairy-free and vegan.
Jump to:
Ingredients
- Baby kale or your favorite mixed greens
- Peaches
- Brown sugar
- Butter
- Fresh blueberries
- Walnuts or pecans
- Pickled shallots
- Ricotta cheese
For Vinaigrette
- Olive Oil
- Fresh lemon juice
- Apple cider vinegar
- Dijon mustard
- Honey
- Sea salt
- Black Pepper
Instructions
Caramelize Peaches:
In a small skillet, melt butter over medium high heat. Add brown sugar and stir, allowing the sugar to dissolve and the mixture to become bubbly.
Add the peaches to the sugar mixture and cook until some of the juices begin to leak out and the caramel mixture begins to thicken, about 3-4 minutes.
Flip the peaches to cook and caramelize other sides, turning carefully as not to break them up. Swirl them around a bit in the pan to coat them in the sugar mixture and cook for another 2-3 minutes or until the liquid has become syrupy and the peaches are softened and caramelized.
Make Vinaigrette
In a small bowl, whisk together olive oil, lemon juice, honey, apple cider vinegar, Dijon mustard, sea salt and fresh black pepper until emulsified.
Assemble Salad:
Divide greens among 4 dishes. Top with caramelized peaches, blueberries and dollops of ricotta cheese.
Sprinkle with walnuts or pecans. Top with pickled shallots.
Drizzle with vinaigrette just before serving.
Making Pickled Shallots
If you can't find pickled shallots in the store and would like to try your hand at making them yourself, you're in luck, because they're very easy to make!
Begin by peeling and thinly slicing the shallots. In a small saucepan, combine equal parts vinegar (such as apple cider vinegar or white wine vinegar) and water.
Add a tablespoon of sugar, 1 ½ teaspoons of sea salt, and your desired flavorings like peppercorns, herbs, or spices. Bring the mixture to a boil, then remove from heat.
Place the sliced shallots in a clean glass jar and pour the hot pickling liquid over them. Let the mixture cool to room temperature, then seal the jar and refrigerate for at least a few hours or overnight to allow the flavors to develop.
Recipe FAQ's
There are elements of this salad that can easily be made ahead such as the caramelized peaches, the vinaigrette and the pickled shallots of if you're making them yourself. It is best assembled just before serving.
Variations & Substitutions
Try these variations!
- Use other leafy greens such as spinach, arugula, or mixed salad greens. Each will add a slightly different flavor and texture to the salad.
- Try substituting the blueberries with sliced strawberries, raspberries, or even pomegranate seeds for a burst of sweetness and vibrant color.
- If you prefer a different type of nut, you can swap walnuts with sliced almonds, pecans, or even roasted pine nuts.
- Crumbled goat cheese, feta, or even shaved Parmesan would all work well in place of ricotta. For an extra decadent twist, add pieces of burrata!
- If you'd like to make the salad more substantial, you can add a protein such as grilled chicken, shrimp, or tofu.
- Cooked grains like quinoa, farro, or bulgur wheat can add extra texture and nutritional value, as well as make the salad more filling.
Diet-Specific Substitutions
- Dairy-free: Use plant-based butter in place of regular to caramelize the peaches. Omit the ricotta cheese or use plant-based ricotta.
- Vegan: Use the substitutions listed above. Swap honey with agave or maple syrup.
Caramelized Peach & Blueberry Salad
Ingredients
For Caramelized Peaches
- 2 peaches pitted & sliced
- 1 tablespoon butter
- 1 tablespoon brown sugar
For Lemon-Honey Vinaigrette
- ½ cup olive oil
- 3 tablespoosn fresh lemon juice
- 1 tablespoon apple cider vinegar
- ½ teaspoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon sea salt
- ½ teaspoon black pepper
For Salad
- 1 container baby kale salad mix or favorite greens
- ½ cup fresh blueberries
- ½ cup toasted walnuts or pecans
- 1 cup whole milk ricotta cheese
- ½ cup pickled shallots
Instructions
Caramelize Peaches
- In a small skillet, melt butter over medium high heat. Add brown sugar and stir, allowing the sugar to dissolve and the mixture to become bubbly.
- Add the peaches to the sugar mixture and cook until some of the juices begin to leak out and the caramel mixture begins to thicken, about 3-4 minutes.
- Flip the peaches to cook and caramelize other sides, turning carefully as not to break them up. Swirl them around a bit in the pan to coat them in the sugar mixture and cook for another 2-3 minutes or until the liquid has become syrupy and the peaches are softened and caramelized.
Make Vinaigrette
- In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, sea salt and fresh black pepper until emulsified.
Assemble Salad
- Divide greens among 4 dishes. Top with caramelized peaches, blueberries and dollops of ricotta cheese.
- Sprinkle with walnuts or pecans. Top with pickled shallots.
- Drizzle with vinaigrette just before serving.
Notes
-
- Use other leafy greens such as spinach, arugula, or mixed salad greens. Each will add a slightly different flavor and texture to the salad.
-
- Try substituting the blueberries with sliced strawberries, raspberries, or even pomegranate seeds for a burst of sweetness and vibrant color.
-
- If you prefer a different type of nut, you can swap walnuts with sliced almonds, pecans, or even roasted pine nuts.
-
- Crumbled goat cheese, feta, or even shaved Parmesan would all work well in place of ricotta. For an extra decadent twist, add pieces of burrata!
-
- If you'd like to make the salad more substantial, you can add a protein such as grilled chicken, shrimp, or tofu.
-
- Cooked grains like quinoa, farro, or bulgur wheat can add extra texture and nutritional value, as well as make the salad more filling.
-
- Dairy-free: Use plant-based butter in place of regular to caramelize the peaches. Omit the ricotta cheese or use plant-based ricotta.
-
- Vegan: Use the substitutions listed above. Swap honey with agave or maple syrup.
Leave a Reply