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Greens with Peaches, Carmelized Rosemary Pecans and Golden Balsamic

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
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 servings
Author Linda Spiker


Caramelized Rosemary Pecans:

  • 3 tablespoons butter
  • 1/3 cup brown sugar
  • 1 rounded cup nuts
  • 2-3 T chopped Rosemary

Golden Balsamic Vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup good quality champagne vinegar
  • 1 Tablespoons Clover Blossom honey, or your favorite kind
  • Pinch sea Salt and a few turns of freshly ground pepper


  • One 5oz bag mixed greens and a handful of Arugula
  • Rosemary pecans, desired amount
  • 2-3 ounces Manchego cheese, shaved
  • 2 fresh peaches, peeled and sliced


Prep for pecans:

  1. Preheat oven to 400 degrees. Place oven rack in center position. Cover a cookie sheet with parchment paper, set aside.

    Place butter in pan on medium heat. When butter is melted, add rosemary and brown sugar to pan, stir until sugar is melted. Add nuts to pan. Toss well so nuts are coated with melted sugar and rosemary. Pour nuts out on parchment covered cookie sheet, and spread them out in a single layer. Bake for 6 minutes. Remove from oven and allow to cool. You can keep extra nuts in sealed container for later use.

Prep for Dressing:

  1. Whisk all ingredients together. Save extra dressing for up to 3 weeks in the fridge.

Prep for salad:

  1. Place lettuce, peaches, pecans and cheese on platter, dress to your liking, toss and eat!