Peaches are in season! Unfortunately the season ends quickly so don’t waste any time getting to this recipe for Greens with Peaches, Caramelized Rosemary Pecans and Golden Balsamic!
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Greens with Peaches, Caramelized Rosemary Pecans and Golden Balsamic

The Dressing:

Using seasonal fruit in salads is one way to make salads more interesting, colorful and healthy. Salad dressing is the another. For this salad I highly recommend using a Golden balsamic vinegar, it’s light and lovely and perfectly compliments the peaches and Manchego cheese, but I also offer an option to use regular dark balsamic because I know not everyone wants to buy a special vinegar. I get it! Just make sure whichever you choose, it’s top quality.

Greens with Peaches from The Organic Kitchen


Peaches are a stone fruit. Stone fruits are fruits that have a single large seed or pit surrounded by a thick flesh. Apricots, cherries, plums, peaches, nectarines etc… are all stone fruits. Stone fruits are high in vitamins C and K and believed to prevent cancer. Fortunately they are also delicious and taste great alone or added oatmeal, cereals, cottage cheese, salads, and ice cream!

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The Caramelized Pecans!

I use caramelized nuts in quite a few of my salads but in this one I use caramelized rosemary pecans! I caramelize them the same way we always do but add chopped rosemary. Of course you can always opt for raw nuts. That is a Wusthof 8″ Chef’s knife, my most used kitchen tool (affiliate link).

Greens with Peaches from The Organic Kitchen

Caramelized nuts are easy to make but watching this video could help you from making some common errors.


The Cheese:

I use Manchego Cheese in this salad. Manchego is a Spanish cheese similar to Parmesan but a little softer and milder. I use a ‘Y’peeler (affiliate link) to shave Manchego cheese (and peel butternut squash).

The Recipe: Greens with Peaches, Caramelized Rosemary Pecans and Golden Balsamic Vinaigrette

Tips, variations and what you will need:  My dressing is a golden balsamic vinaigrette. Traditional balsamic vinegars are made from purple grapes and aged in vats. Golden balsamic vinegar is made from golden grapes but this salad is delicious when made with a traditional balsamic dressing too. You will need a ‘Y’peeler for cheese. Watching this video  is very helpful for success with caramelized nuts!

Greens with Peaches, Carmelized Rosemary Pecans and Golden Balsamic
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins

Peaches are in season! Unfortunately the season ends quickly so don’t waste any time getting to this recipe for Greens with Peaches, Caramelized Rosemary Pecans and Golden Balsamic!

Course: Salad
Cuisine: American
Keyword: easy lunch recipe, light recipe, summer recipe
Servings: 6 servings
Author: Linda Spiker
  • One 5oz bag mixed greens and a handful of Arugula
  • Rosemary pecans desired amount
  • Manchego cheese shaved
  • 2 fresh peaches sliced,
Golden Balsamic Vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup golden balsamic vinegar or traditional balsamic
  • 1 Tablespoons Clover Blossom honey or your favorite kind
  • Sea Salt freshly ground pepper
Caramelized Rosemary Pecans:
  • 3 tablespoons butter
  • 1 rounded cup nuts
  • 1/3 cup brown sugar
  • 2-3 T chopped Rosemary
Prep for salad:
  1. Place all ingredients on platter, dress, toss.
Prep for Dressing:
  1. Whisk all ingredients together and drizzle lightly over salad. Toss. Save extra dressing for up to 3 weeks in the fridge. If you only need to make a salad for one or two people, just keep the ratio of oil and vinegar the same (ex: 3 tablespoons oil to 1 tablespoon vinegar) and sweeten with honey to taste.
Prep for pecans:
  1. Place butter in pan on medium heat. When butter is melted, add rosemary and stir. Add nuts to pan. When the nuts are warm give them a flip so they have butter on both sides. Let the nuts get a little toasted, they should be turning brown, this can take several minutes. Flip them so they are browned on both sides. When they are toasted to your liking, sprinkle with brown sugar, flip them and sprinkle with more sugar, allow sugar to finish melting. When the nuts are lightly coated with melted sugar, remove from heat and place on plate. If you are going to use them right away, a quick cool off in the freezer cools them right off, if not, just let them cool on the plate. Once cooled, break apart if any are stuck together and place in directly into salad or a container if you are keeping them for later!


Serve with my grilled veggie pizza and have a meal everyone will love!

Greens with Peaches and Grilled Veggie Pizza


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