Peach & Goat Cheese Spinach Salad with Toasted Almond & Fig Vinaigrette
Nutritionist's Pick

Peach & Goat Cheese Spinach Salad

with Toasted Almond & Fig Vinaigrette

25 MIN
$14.99 2-4 Servings
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From the Test Kitchen

This vibrant salad features sweet peach tossed with spinach and crunchy radishes—all coated with a unique dressing of sliced shallot and figs marinated with dijon, white balsamic, and honey, then finished with pan-toasted almonds. It's deliciously balanced by bites of creamy goat cheese crumbled on top.
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Dietary Information

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Vegetarian Nutritionist's Pick
  • Nutrition
    PER SERVING
  • Calories
    390 Cals (est.)
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fresh
ingredients
Peach & Goat Cheese Spinach Salad with Toasted Almond & Fig Vinaigrette
Title
  • 6 oz Baby Spinach
  • 3 oz Radishes
  • 1 Peach
  • 2 Dried Turkish Figs
  • 1 Shallot
  • 1 oz Goat Cheese
  • 1 Tbsp Whole Grain Dijon Mustard
  • 2 tsps Honey
  • 4 Tbsps Sliced Roasted Almonds
  • 4 Tbsps White Balsamic Vinegar
step-by-step
instructions
1 Prepare the ingredients & start the dressing

Wash and dry the fresh produce. Roughly chop the figs. Peel and thinly slice the shallot. Halve the radishes lengthwise, then thinly slice crosswise. Halve, pit, and thinly slice the peach. In a large bowl, whisk together the honey, mustard, half the vinegar (you will have extra), and 1 tablespoon of olive oil; season with salt and pepper. Add the chopped figs and sliced shallot; set aside to marinate, stirring occasionally, at least 10 minutes.

2 Toast the almonds & finish the dressing

Heat a small pan on medium-high until hot. Add the almonds. Cook, stirring frequently, 3 to 5 minutes, or until toasted and fragrant. Transfer to the bowl of marinated shallot; stir to combine.

3 Make the salad & serve your dish

To the bowl of finished dressing, add the spinach, sliced radishes, and sliced peach; season with salt and pepper. Toss to combine. Serve the salad topped with the goat cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

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Peach & Goat Cheese Spinach Salad

1 Prepare the ingredients & start the dressing

Wash and dry the fresh produce. Roughly chop the figs. Peel and thinly slice the shallot. Halve the radishes lengthwise, then thinly slice crosswise. Halve, pit, and thinly slice the peach. In a large bowl, whisk together the honey, mustard, half the vinegar (you will have extra), and 1 tablespoon of olive oil; season with salt and pepper. Add the chopped figs and sliced shallot; set aside to marinate, stirring occasionally, at least 10 minutes.

2 Toast the almonds & finish the dressing

Heat a small pan on medium-high until hot. Add the almonds. Cook, stirring frequently, 3 to 5 minutes, or until toasted and fragrant. Transfer to the bowl of marinated shallot; stir to combine.

3 Make the salad & serve your dish

To the bowl of finished dressing, add the spinach, sliced radishes, and sliced peach; season with salt and pepper. Toss to combine. Serve the salad topped with the goat cheese (crumbling before adding). Enjoy!

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