Blueberry Spinach Salad with Roasted Peach Vinaigrette
Not only is this salad beautiful, it is a simply delicious addition to your dinner table. Fresh blueberries, salty feta and crunchy walnuts make this side dish feel like summertime. We teach you how to make a Roasted Peach Vinaigrette that ties the whole thing together, leaving you plenty of dressing for the rest of your week. This recipe serves 2-4 people and would be incredible with our Red Dirt Chicken.
Side Dish, Quick & Easy, Gluten Free, Salad, Sauce
What You Need
Roasted Peach Vinaigrette
1 1/2 cups of Olive Oil
1/2 cup Balsamic
1/2 Tablespoon Chopped Garlic
1 Tablespoon Dijon Mustard
2 Teaspoons of Bad Wolf Rub
1 Small Ripe Peach
Blueberry Spinach Salad
3 Tablespoons of Roasted Peach Vinaigrette
5 oz Baby Spinach
1/4 Red Onion, shaved
1/2 Cup Feta Cheese
2 Handfuls Toasted Walnut
2 Handfuls Blueberries
What To Do
Roasted Peach Vinaigrette (30 Minutes)
Pre heat your oven to 400 F.
Slice your peach into chunks, removing the seed.
Roast the peach for 10 minutes, then take it out and let it cool completely.
When it is cool, add your peach, mustard, garlic, and balsamic to a food processor or blender.
Blend on high until everything is pureed.
Turn the blender to low speed and slowly drizzle in your olive oil. If you go too fast your vinaigrette will separate.
When you have all the oil mixed in, the dressing should be velvety and smooth with a toffee color.
Add your Bad Wolf and blend on low for a few seconds so that everything is incorporated.
This should make around a pint of dressing, which should be good in the fridge for about 2 weeks.
Spinach & Blueberry Salad (5 Minutes)
Slice 1/4 Onion very fine (shaved)
In a mixing bowl, toss your spinach, onion & Peach Vinaigrette.
Transfer your mixed greens into a serving bowl. Add 1/2 cup Feta Cheese, 2 Handfuls of Blueberries and 2 Handfuls of Walnuts.