Peaches and cherries are two exceptional fruits that I eagerly await when summer arrives. They are vibrant in color, extremely flavorful, and highly nutritious. To top it off, they pair really well together which makes them a go-to combination for several summer recipes.
One of my favorite ways to enjoy this duo is in a colorful salad. It's a refreshing dish that can be enjoyed by itself or it can compliment some grilled chicken or fish nicely. On a hot summer day, there is no doubt this will be one of your favorites as well.
I find that roasting some pecans adds a nice texture and flavor. Also, I whipped up some Honey Lemon Vinaigrette dressing which is extremely easy to make. These two additions complete this peach and cherry salad nicely.
For the salad:
6 cups mixed greens (I used baby spinach and green leaf lettuce)
2 organic peaches, pits and skins removed, sliced
2 cups organic cherries, pits removed, sliced in half
2 small shallots, thinly sliced
For the pecans:
1 cup pecan halves
2 tsp coconut oil, melted
2 Tbs maple syrup
1/4 tsp ground cinnamon
1/8 tsp ground cardamom
sea salt to taste
For the Honey Lemon Vinaigrette:
2 Tbs fresh lemon juice
1 tsp lemon zest
3 Tbs raw, local honey
1/2 cup olive oil
sea salt, to taste
fresh ground pepper, to taste
1. Preheat your oven to 350°. Line a baking sheet with parchment paper. In a small bowl, combine the pecan halves, coconut oil, maple syrup, cinnamon, cardamom, and sea salt. Mix well and spread evenly on the cookie sheet. Bake for 20-30 minutes turning every 5 minutes or so to avoid burning. Let cool while you prepare the salad.
2. Wash your greens and chop into manageable bite sizes. Prepare your fruit accordingly. Slice the shallots and arrange your salad ingredients in a large bowl.
3. Finally, prepare the dressing, Place all the ingredients in a jar with a tight fitting lid. Shake well. Add the pecans and dressing to your salad and serve. This recipes serves 4-6, depending on your serving sizes.