A fresh summer salad with fruit sweetness and walnut crunch
Summer is salad season, and this spinach salad is an ideal choice when it’s too hot to cook or when you want something light and satisfying. It delivers on taste, nutrition, speed and cost—everything you want from a simple summer dish. The combination of ripe peaches and sweet dates adds pleasant texture and natural sweetness that complements raw spinach. Chopped walnuts bring crunch and a bit of protein, making the salad more filling.
Spinach is a sturdy green that holds up well in salads, so the leaves won’t turn limp quickly if you’re delayed by a swim or an afternoon outdoors. That makes this a practical choice for picnics or casual meals where you want fresh ingredients that stay appealing.
Helpful hints
Preparing the fruit is the only part that may require some care. Use a very sharp paring knife to slice the peach and remove its pit, taking care not to cut yourself. If wedges are difficult, cut the peach into bite-size pieces any way that works — presentation is nice but not essential. For dates, kitchen scissors are handy for cutting sticky fruit; rubbing a little olive oil on the blades can prevent sticking. Remove the pits first by squeezing the date and easing the pit out.
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Once assembled, this salad pairs well with a simple balsamic and honey dressing that balances the fruit’s sweetness and the walnuts’ richness. It takes only minutes to whisk together and can be kept refrigerated if you make extra. Serve immediately after dressing for the best texture.
Looking for more salad recipes? Try these:
Citrus salad with fried halloumi
Greek style cobb salad
Maniatiki salad
Spinach salad with peaches and dates
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Ingredients
- 150 grams fresh baby spinach
- 1 peach
- 3 medjool dates
- 2 green onions
- 1/3 cup chopped walnuts
Salad dressing
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tsp dijon mustard
- salt and pepper to taste
Instructions
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Wash and dry the spinach, removing any tough stems. Place the leaves in a large salad bowl.
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Slice the peach into wedges and add them to the bowl. Remove pits from the dates, slice them into thin slivers and add to the spinach.
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Finely chop the green onions, including both white and green parts, and scatter them over the salad.
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Combine the olive oil, balsamic vinegar, honey, dijon mustard, salt and pepper in a jar or bowl. Whisk or shake until emulsified. Dress the salad to taste, toss gently and serve. Store any leftover dressing in the refrigerator.
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Enjoy!