Celebrate healthy summer living in the South with this roasted peach salad topped with pecans, goat cheese and a fresh peach vinaigrette.
Though born and bread an East Coaster, I’ve said many times that I’m a Southern Wannabe. I love the food, the warmer weather (yes, I know it’s humid down there), the varied culture and oh, did I mention the food?
So, when the talented dietitian food bloggers behind the new 4 Southern Staples, 4 Ways: 4 Nutritionists Redefine Southern Cuisine ecookbook, asked if I would promote it, I said yes, yes, yes.
I mean, classic Southern recipes with a modern healthy twist but still delicious? Bring it.
Marisa (Marisa Moore Nutrition), Meme (Living Well Kitchen), Min (MJ and the Hungryman) and Rachael (Avocado a Day Nutrition) hold a special place in my heart because they met and bonded last year at Blog Brûlée – the weekend conference I co-founded with three of my dietitian food blogging colleagues.
And not that I’m taking one ounce of credit for this creation that resulted from their connection at the event, but I feel a bit like a proud mama (and gulp, I am old enough to actually be their mothers at this point!) for what Marisa, Meme, Min and Rachael are doing with their careers as registered dietitians, food bloggers, recipe developers and now cookbook authors.
I was thrilled when they said I could share one recipe from the book with you all and give away two copies.
I can tell you it was extremely hard to pick only one dish to highlight. I seriously want to make every single recipe of the 20 in there.
Celebrate #healthysouth with Roasted Peach Salad by @marisamoore + an eCookbook #giveaway @tspbasil Click To Tweet
Four Southern staples are highlighted in the book – Beans, Corn, Greens & Stone Fruit – in 20 lovely recipes (desserts included!) along with gluten-free, vegan and vegetarian options, too.
I got a bunch of peaches and salad greens in my recent CSA share so that’s what ultimately had me make Marisa’s Roasted Peach, Pecan and Goat Cheese Salad with Fresh Peach Vinaigrette.
And oh boy, I’m glad I did.
Confession: I like peaches but they aren’t always the first fruit I’m grabbing come summer. But the combination in this salad is magical: warm, roasted peaches, crunchy, buttery pecans, smooth goat cheese (<— I used my new favorite Trader Joe’s find: Chèvre with Honey – YUM) topped with a wonderful peach dressing. (I’m already thinking of more ways to use it – like in a whole grain salad or over grilled chicken.)
Enough rambling – here’s the recipe:
Description
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
- 1/2 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 2 tablespoons fresh basil, chopped
- 1/4 teaspoon coarse salt
- 1/8 teaspoon black pepper
- Preheat oven to 400°F. Pit the peaches. Slice each into eight wedges.
- Lightly oil a sheet pan with olive oil. Place the peach wedges on the sheet pan in a single layer.
- 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.
- Plate salad greens layered with the roasted peaches, pecans and goat cheese.
- 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.
Notes
This recipe (created by Marisa Moore) was printed with permission from the 4 Southern Staples, 4 Ways eCookbook.
Let me know what your favorite Southern food or dish is (healthier or not)!
