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Roasted Peach Salad from 4 Southern Staples, 4 Ways

Roasted Peach Salad with Fresh Peach Vinaigrette

  • Yield: 4 servings. 1x


Celebrate healthy summer living in the South with this roasted peach salad topped with pecans, goat cheese and a fresh peach vinaigrette.



For the salad:

  • 4 medium peaches
  • 2 ounces goat cheese
  • 4 tablespoons toasted pecans, chopped
  • 2 tablespoons sliced fresh basil
  • Mixed salad greens

For the Peach Vinaigrette:

  • 1 medium peach, peeled and chopped
  • ½ cup extra virgin olive oil
  • ¼ cup white balsamic vinegar
  • 2 tablespoons fresh basil, chopped
  • ¼ teaspoon coarse salt
  • ⅛ teaspoon black pepper


  1. Preheat oven to 400°F. Pit the peaches. Slice each into eight wedges.
  2. Lightly oil a sheet pan with olive oil. Place the peach wedges on the sheet pan in a single layer.
  3. Do not crowd the pan. Roast 15 minutes or until the peaches begin to brown. Turn once. Adjust the roasting time down as needed so the peaches don’t get too soft.
  4. Plate salad greens layered with the roasted peaches, pecans and goat cheese.
  5. Blend all vinaigrette ingredients in blender until smooth. Drizzle a couple tablespoons of peach vinaigrette over each salad. Refrigerate any leftover dressing in an airtight jar.


This recipe (created by Marisa Moore) was printed with permission from the 4 Southern Staples, 4 Ways eCookbook.