Mixed Greens, Peach, and Corn Salad with Balsamic Maple Vinaigrette

This mixed green salad with peaches, corn, spicy pecans, and goat cheese is perfect for fresh peach season.

After assembling this mixed green salad with peaches, drizzle it with a delicious homemade balsamic maple vinaigrette. The sweet and tart dressing combines with the juicy sweet peaches and the soft goat cheese for a salad that you will serve all summer long.

I love summer salads. They take advantage of all of the delicious fresh fruits and vegetables available this time of year. A couple of my favorites include this Greek-style watermelon and tomato salad and this panzanella salad.

 My newest favorite is this peach salad. All of these contrasty flavors really stand out and make me happy. I pretty much had it for lunch three days in a row.

What you'll need for this salad recipe:

Mixed baby greens: A mix of baby spinach, arugula, and other greens will work with this salad. You can mix your own or buy the premixed bags of greens at your grocery store.

Ripe peaches: Be sure to get them from a source that you know sells good peaches.

Corn kernels: Fresh corn kernels off the cob are amazing. If you want, you can grill the corn for this salad in advance, but raw corn off the cob is just fine.

Sweet and Spicy Pecans: I used sweet and spicy pecans from Millican Pecan. They are the same pecans I used for this Baby Greens Salad with Pomegranate, Blue Cheese, and Pecans salad. You can use any of your favorite cocktail nuts, or roast your own pecans, walnuts, or hazelnuts for this salad.

Crumbled goat cheese: Just before adding the amazing vinaigrette, sprinkle the salad with crumbled goat cheese.

Ingredients you will need for the vinaigrette:

You will need balsamic vinegar, maple syrup, Dijon mustard, kosher salt, black pepper, and extra virgin olive oil. This dressing is amazing. Combined with the peaches, pecans, and goat cheese, it's absolutely divine.

How to make this salad: 

First, mix the greens with about half of the dressing and then divide the mixed greens among four salad plates.

Next, top the greens with sliced peaches, corn kernels, spicy pecans, and goat cheese.

Finally, drizzle the salad with more of the balsamic and maple dressing and serve.

Be sure to use pure maple syrup, the kind you need to keep in the refrigerator. It makes a huge difference.

Variations on this salad recipe: 

For fall, when stone fruit is no longer available, this salad is delicious with grapes and apples. To keep the apples from turning brown, just toss the slices with orange juice before adding them to the salad.

I also loved this salad by omitting the peaches, and adding a handful of thawed frozen peas, some raisins, and slivered almonds.

For the spicy pecans, you can substitute toasted walnuts, hazelnuts, or almonds.

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month's theme is Summer and Fall Salads, and our host is Jane who blogs at The Heritage Cook.

 If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it's a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious and inspired dishes!

Summer and Fall Salads

• Roasted Fall Veggie Salad - The Red Head Baker
• Polenta Caprese Stackers - Shockingly Delicious
• Antipasta Pasta Salad - The Heritage Cook
• Mixed Greens, Peach, and Corn Salad - Karen's Kitchen Stories (you are here!)
• Easy Cole Slaw - Mother Would Know
• Simple Vegan Chickpea Salad with Olives - The Wimpy Vegetarian
• Brussels sprouts Salad with Shallot Vinaigrette - Sarah's Cucina Bella
• Goat Cheese Salad with Raspberry Dressing - Creative Culinary

This Mixed Greens, Peach, and Corn Salad with Balsamic Maple Vinaigrette is a delicious summer salad. The recipe can be adapted to spring, fall, and winter produce too.

Mixed Greens, Peach, and Corn Salad with Balsamic Maple Vinaigrette Recipe

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Yield: 4 servings

Author: Karen Kerr

This mixed green salad with peaches, corn, spicy pecans, and goat cheese is perfect for fresh peach season.

Ingredients:

For the Dressing

• 2 tablespoons balsamic vinegar
• 1 1/2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 6 tablespoons extra virgin olive oil

For the Salad

• About 8 loosely packed cups mixed baby greens
• 2 large ripe peaches, sliced
• 1/2 cup fresh or thawed frozen corn kernels
• 1/2 cup spicy pecan pieces (see note about substitutions)
• 2 ounces crumbled goat cheese

Instructions:

To Make the Dressing

1. Whisk together all of the ingredients except the olive oil together in a medium bowl. 
2. Whisking constantly, slowly drizzle in the olive oil. 

To Assemble the Salad

1. Toss the greens with about half of the dressing and divide the greens among four salad plates. 
2. Arrange the peach slices on top of the greens. 
3. Top with the pecans, corn, and goat cheese.
4. Drizzle each salad with the rest of the dressing. 

Notes:

Note: you can substitute toasted pecans, walnuts, or other nuts of your choice for the spicy pecans.

Calories
254.63

Fat (grams)
14.86

Sat. Fat (grams)
3.16

Carbs (grams)
27.90

Fiber (grams)
5.83

Net carbs
22.07

Sugar (grams)
15.44

Protein (grams)
7.38

Sodium (milligrams)
334.06

Cholesterol (grams)
6.52

https://www.karenskitchenstories.com/2020/08/mixed-greens-peach-and-corn-salad.html

Karen's Kitchen Stories

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