Peach Blueberry Feta Salad with Candied Pecans & Balsamic Glaze

A chef-inspired Mediterranean summer salad with juicy peaches, plump blueberries, creamy feta cheese, homemade candied pecans, and a luscious balsamic glaze. This salad achieves the perfect harmony of sweet, creamy, and crunchy textures with a plate-worthy presentation, ideal for impressing guests during the holiday weekend or any summer gathering.

By @kalefornia_kravings

Original recipe source

Peach Blueberry Feta Salad with Candied Pecans & Balsamic Glaze

Cook time: 15 minutes

Servings: 4

Ingredients

  • 0 Mixed greens 50/50 blend or your favorite mix
  • 0 Peach ripe, sliced
  • 0 Blueberries fresh
  • 0 Pecans halves or pieces
  • 0 Brown sugar for candying
  • 0 Parchment paper to cool pecans
  • 0 Feta cheese crumbled
  • 0 Mixed greens prepared
  • 0 Peach sliced
  • 0 Blueberries prepared
  • 0 Candied pecans cooled
  • 0 Feta cheese crumbled
  • 0 Extra virgin olive oil
  • 0 Balsamic glaze homemade or store-bought
  • 0 Black pepper freshly cracked
  • 0 Salt flaky sea salt, optional

Instructions

  1. Wash and spin dry the mixed greens to remove excess moisture.
  2. Slice the peaches into thin wedges, discarding the pits. Set aside.
  3. Rinse the blueberries and gently pat them dry with a paper towel.
  4. Prepare the candied pecans: In a small skillet over medium heat, add pecans and a sprinkle of brown sugar, stirring constantly until sugar melts and coats the nuts. Remove and spread on parchment to cool.
  5. Crumble the feta cheese into small, irregular pieces for an artisan look.
  6. Arrange the mixed greens on a large platter or individual salad plates, fluffing them up for volume.
  7. Layer the sliced peaches and blueberries evenly over the greens.
  8. Sprinkle the candied pecans over the salad, making sure to distribute them for crunch in every bite.
  9. Add crumbled feta cheese on top, gently pressing some pieces into the greens and fruit.
  10. Drizzle extra virgin olive oil evenly over the salad.
  11. Generously drizzle balsamic glaze in thin ribbons across the entire salad.
  12. Finish with freshly cracked black pepper and a light touch of flaky sea salt if desired.
  13. Serve immediately so the greens stay crisp, and enjoy your plate-worthy summer salad.
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