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Horizontal image of a charcoal gray bowl containing a combination of baby spinach, honey-glazed peaches, crumbled goat cheese, and chopped walnuts, with more walnut bits scattered around the bowl on a gray surface, with a folded dark and light blue patterned cloth napkin, and a fork to the left of the frame.

Honey-Glazed Peach Spinach Salad

  • Author: Meghan Yager
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours, 30 minutes
  • Yield: 2 servings 1x


You may never be able to go back to your boring, bland lunch after you try this honey-glazed peach spinach salad with basil oil dressing.



  • 4 cups loosely packed baby spinach
  • 3 ripe peaches
  • 1 Tbsp honey
  • 2 oz soft goat cheese, crumbled
  • 2 Tbsp chopped walnuts
  • 3 Tbsp Basil-flavored olive oil
  • 3 Tbsp white balsamic vinegar or champagne vinegar
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper


To Roast the Fruit:

  1. Preheat oven to 350˚F.
  2. Slice peaches in half and remove pits. Place cut side up in a baking dish. Drizzle honey over the top.
  3. Bake for 20 minutes or until fragrant and cooked through. Transfer to a cutting board and slice.

To Make the Dressing:

  1. In a small bowl, whisk together basil oil, vinegar, salt, and pepper until combined.

To Assemble:

  1. Divide spinach between two plates. Arrange peach slices on top, dividing evenly between the plates.
  2. Sprinkle with crumbled goat cheese and chopped walnuts. Drizzle evenly with the dressing and serve.

  • Category: Salads
  • Method: Grilling
  • Cuisine: Lunch

Keywords: grilled peaches, grilled salad, summer salad, peach