Cherry and Peach Salad + Candied Pecans and Goat Cheese

There’s still time to enjoy the amazing fruits of summer in any way you can. When I picked up these beautiful cherries and peaches, I had planned on making some sort of dessert. Since I couldn’t wait for dessert, I decided to put together a quick salad instead. This cherry and peach salad with butter lettuce, candied pecans, goat cheese and freshly made croutons, then drizzled with olive oil and balsamic is not only beautiful to look at, but all of the flavors and textures go together amazingly. The candied pecans and croutons are the only thing you really need to make, but they are way easier to make than you would ever think. If you love dessert, this is like a healthy, savory dessert. Try to keep yourself (and your guests) from eating all these wonderful components before you sit down to eat, it’s a pretty darn awesome salad when it all comes together.

Cherry and Peach Salad + Candied Pecans and Goat Cheese

Cherry and Peach Salad + Candied Pecans and Goat Cheese

Cherry and Peach Salad + Candied Pecans and Goat Cheese

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Course: Salad
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2
Author: Justin McChesney-Wachs | Salt Pepper Skillet

Ingredients

Candied Pecans

  • 1 cup pecans
  • 2 tablespoons butter
  • 1 1/2 tablespoons brown sugar
  • 1/4 teaspoon kosher salt

Croutons

  • 2 slices bread cut into 1" cubes
  • 1 tablespoon olive oil

Salad

  • 1 head butter lettuce washed and dried
  • 1 cup / 8oz cherries pitted and halved
  • 2 to 3 small peaches sliced
  • goat cheese
  • 2 slices bread cut into 1" cubes
  • olive oil
  • aged balsamic vinegar

Instructions

Candied Pecans

  • Melt butter over medium-high eat in a non-stick skillet.
  • Mix in pecans until well coated.
  • Add brown sugar and salt. Cook until the sugar starts to caramelize (about 2 to 3 minutes).
  • Spread the pecans on a parchment lined baking sheet to cool completely.

Croutons

  • Pre-heat oven or toaster oven to 400 degrees. Toss the bread cubes with 1 Tablespoon olive oil, then toast on a baking sheet until they start to brown, but are still soft. Sprinkle with kosher salt, then set aside to cool.

Plate the Salad

  • Layer the lettuce with the cherries, peach slices, goat cheese, candied pecans and croutons on a plate; then drizzle with olive oil and aged balsamic. Season with freshly ground pepper and flakey salt.

Notes

Makes 4 small salad portions, or 2 entree size portions.

 

Special Equipment Used

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