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Strawberry Peach Salad with Glazed Almonds

This simple and delicious recipe for my Strawberry Peach Salad with Glazed Almonds takes all of the thinking out of summer salad making. Bonus: It’s ready in under 10 minutes!

Strawberry Peach Salad with Glazed Almonds in a bowl

By far, my favorite thing about summer is the wide variety of colorful and delicious fruit in season. When summer rolls around, suddenly the produce section (and my kitchen counter!) become more bright and beautiful, and my mind starts spinning as I envision the recipes I want to create with all of the luscious fruit I’m surrounded by.

Therefore, I felt it was absolutely and totally necessary to take two of my summer fruit favorites, peaches and strawberries, and use them in the delicious salad you see pictured above.

Why this Recipe Works:

  • As per usual, this recipe is super simple, yet packed with a variety of flavors and textures, (as any salad should be!)
  • This salad is great to make when you’re having company, or, when you want a delicious simple salad for yourself.
  • The added beans give this salad extra body, the almonds add a sweet crunch, and the balsamic dressing adds a nice tang.

Looking for more salad inspiration? Then you have to try these recipes:

How to Make my Strawberry Peach Salad with Glazed Almonds:

1. First, prepare the balsamic dressing by blending all the ingredients until the dressing is completely smooth. Set aside for now.

2. Toast almonds by placing them in a dry frying pan over medium-heat. Meanwhile, lay a sheet of parchment paper nearby.
Slivered almonds in a pan on the stove3. Once the almonds start to toast and turn a light brown color, add your maple syrup, stir until almonds are coated, and then turn them out onto the parchment paper to cool. Quickly spread them out as much as you can using a spoon (they’ll be quite sticky!) and then lightly sprinkle with salt.
Glazed almonds on parchment paper sprinkled with salt4. Next, place your lettuce in a medium sized mixing bowl….
Lettuce in a bowl
… And then, toss with your desired amount of balsamic dressing. Note: Store any leftover dressing in a mason jar or other airtight container in the fridge for up to two weeks.

5. Since I like to give everyone their own individual little salads (it’s a great way to encourage your family to eat more greens!) the next step for me is to divide the dressed lettuce amongst four little bowls, but feel free to keep it all in one big bowl for serving, if you like.

6. Next, add one tablespoon of beans to each bowl, or 1/4 c. of beans if serving in one bowl.
Lettuce, beans, and dressing in four ramekins7. Add the chopped peach and strawberries to your bowl or bowls, too.
Strawberries and peaches added to the four ramekins8. Next, add the raisins to the bowl or bowls. If you’re not planning on serving the salads right away, stop here and place the salads in the fridge until you’re ready for them.

9. The last step: add the glazed almonds to the bowl or bowls, too.  I like to keep all of the salad toppings on the surface rather than toss them in.  It makes the salad look more enticing, and, everyone can easily see exactly what flavors they’re in for.

Strawberry Peach Salad with Glazed Almonds in a bowl

That’s it! I hope you love this salad recipe as much as we do.

Top Tips for Making my Strawberry Peach Salad with Glazed Almonds:

  • When you’re done glazing the almonds, wash that pan right away with hot water for easy clean up.
  • Feel free to add other fruit to this salad as well – other berries, especially blueberries, are delicious.
  • You can find flat parchment sheets HERE

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.

Strawberry Peach Salad with Glazed Almonds

Strawberry Peach Salad with Glazed Almonds

This simple and delicious recipe for my Strawberry Peach Salad with Glazed Almonds takes all of the thinking out of summer salad making.
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Course: Salad
Cuisine: gluten-free, plant based, vegan
Keyword: Strawberry Peach Salad with Glazed Almonds
Prep Time: 7 minutes
Cook Time: 3 minutes
Total Time: 10 minutes
Servings: 4 servings

Ingredients

  • 3 Tbsp. sliced almonds
  • 1 Tbsp. maple syrup (15 ml)
  • Pinch of salt
  • 5 5 – 6 big handfuls of baby romaine or lettuce of your choice
  • 4 Tbsp. cannellini beans or other white beans of choice
  • 1 ripe peach cut into ½-inch chunks
  • 4 medium or large strawberries cut into ½-inch chunks
  • 4 tsp. raisins
  • my 5-Ingredient Balsamic Dressing (recipe below)

5-Ingredient Balsamic Dressing

  • 1/3 c. balsamic vinegar (79 ml)
  • 3 pitted dates OR 3 Tbsp. maple syrup (45 ml), plus more to taste
  • juice of one medium orange, or 1/3 c. bottle orange juice
  • 1 tsp. Dijon mustard
  • 1/4 tsp. garlic powder optional

Instructions

  • First, prepare the balsamic dressing by blending all the ingredients until the dressing is completely smooth. Set aside for now.
  • Toast almonds by placing them in a dry frying pan over medium-heat. Meanwhile, lay a sheet of parchment papernearby.
  • Once the almonds start to toast and turn a light brown color, add your maple syrup, stir until almonds are coated, and then turn them out onto the parchment paper to cool. Quickly spread them out as much as you can using a spoon (they’ll be quite sticky!) and then lightly sprinkle with salt.
  • Next, place your lettuce in a medium sized mixing bowl and toss with your desired amount of balsamic dressing. Note: Store any leftover dressing in a mason jar or other airtight container in the fridge for up to two weeks. 
  • Since I like to give everyone their own individual little salads (it’s a great way to encourage your family to eat more greens!) the next step for me is to divide the dressed lettuce amongst four little bowls, but feel free to keep it all in one big bowl for serving, if you like.
  • Next, add one tablespoon of beans to each bowl, or 1/4 c. of beans if serving in one bowl.
  • Add the chopped peach and strawberries to your bowl or bowls, too. 
  • Next, add the raisins to the bowl or bowls. If you’re not planning on serving the salads right away, stop here and place the salads in the fridge until you’re ready for them.
  • The last step: add the glazed almonds to the bowl or bowls, too.  I like to keep all of the salad toppings on the surface rather than toss them in.  It makes the salad look more enticing, and, everyone can easily see exactly what flavors they're in for. Enjoy!

Notes

  • When you're done glazing the almonds, wash that pan right away with hot water for easy clean up.
  • Feel free to add other fruit to this salad as well - other berries, especially blueberries, are delicious.
  • You can find flat parchment sheets HERE
Tried this Recipe? Follow me Today!Mention @AudreyDunham or tag #AudreyDunhamRecipes!

 

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