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Fig-Peach Salad with Pecans, Feta and Balsamic Vinaigrette

Fresh figs and peaches shine in this salad with marinated, toasted pecans, feta cheese and an herbed balsamic honey vinaigrette. Delicious and naturally gluten-free.

Course Salad, Side Dish
Cuisine American
Keyword baby green salad, balsamic vinaigrette, feta, fig-peach salad, fruit and green salad, honey vinaigrette, summer salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Author Beth Allingham of www.amealinmind.com


For the Pecans:

For the Salad:

  • 3 quartered figs
  • 1 sliced peach
  • 6 slices of turkey bacon optional
  • 2 ounces of crumbled feta
  • 4 cups of spring mix salad greens
  • Basil leaves for garnish


  • For the Pecans: Preheat the oven to 300 degrees F. Combine the pecans and 2 tablespoonfuls of the balsamic-honey vinaigrette. Allow to marinate in a bowl for 20 minutes while the oven is preheating.
  • Place marinated pecans in a single layer on a baking sheet in the oven and toast for 15 minutes until just slightly crisped. Allow to cool. 
  • For the Salad: place the spring greens onto a platter and arrange the figs, peaches and optional turkey bacon on top.
  • Top off with the balsamic pecans and feta cheese. Garnish with basil sprigs or leaves.
  • Serve with the balsamic dressing on the side, or dress the whole salad before serving. 


Thanks to Chef Billy Parisi for the recipe inspiration.