Blueberry Peach Feta Salad is a fresh, bright mix made with spinach, juicy peaches, sweet blueberries, and salty feta. This salad starts strong and keeps things simple so you can make it fast for lunch or a light dinner. If you enjoy fruity feta salads, you might also like the similar flavors in this Autumn Harvest Honeycrisp Apple Feta Salad for another easy fruit-and-cheese idea.
why make this recipe
- Quick & Easy: Ready in about 10 minutes with no cooking.
- Fresh Ingredients: Uses seasonal fruit and simple pantry staples.
- Crowd-Pleaser: Sweet fruit, crunchy nuts, and tangy feta please many tastes.
- Balanced Flavors: Sweet peaches and blueberries pair well with salty feta and a mild balsamic dressing.
- Versatile: Serve as a side or a light main with added protein.
This salad stands out because it keeps each ingredient whole and visible so every bite mixes sweet fruit, creamy cheese, and crunchy walnuts. It looks pretty on the plate and makes guests smile.
Ingredients Needed
- For the greens:
- 2 cups fresh spinach, washed and drained (can use baby spinach)
- For the fruit and cheese:
- 1 cup fresh blueberries
- 2 ripe peaches, sliced (leave skin on for texture)
- 1/2 cup feta cheese, crumbled
- For crunch:
- 1/4 cup walnuts, roughly chopped (toasted if you like more flavor)
- For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
For a heartier meal, try adding chickpeas or avocado — see this Chickpea Feta Avocado Salad for a similar idea with more protein.
How to Make Blueberry Peach Feta Salad
- Prepare the fruit and greens first so everything stays fresh. Wash and spin the spinach dry; place it in a large salad bowl. (Dry leaves let the dressing stick better.)
- Slice the peaches into wedges about 1/4 inch thick so they hold their shape on the fork. Add the sliced peaches and the blueberries to the bowl with the spinach.
- Crumble the feta into small pieces and sprinkle over the fruit and greens. This gives salty pockets of flavor in each bite.
- Chop the walnuts roughly and add them to the salad. If you toast the walnuts in a dry pan for 2–3 minutes until fragrant, they taste richer — watch them so they don’t burn.
- Make the dressing in a small bowl: whisk together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, and a pinch of salt and pepper. Whisk until the oil and vinegar blend into a smooth mix. (Taste and adjust salt if needed.)
- Right before serving, drizzle the dressing over the salad — start with half, toss gently, then add more if needed. Toss until the fruit and greens are lightly coated. Overdressing can make the fruit soggy.
- Serve immediately on chilled plates if you like. The salad tastes best the same day while the peaches are firm and the greens are crisp.
how to serve Blueberry Peach Feta Salad
Serve this salad as a side for grilled chicken, fish, or alongside a sandwich. For a light main course, add grilled shrimp, sliced chicken breast, or a scoop of cooked quinoa. Arrange fruit on top so the colors show, and finish with a few whole walnuts for garnish.
how to store Blueberry Peach Feta Salad
- Store leftovers in an airtight container in the fridge for up to 1 day.
- Keep dressing separate if possible; toss just before serving to avoid soggy greens and fruit.
- Do not freeze — fresh fruit and feta change texture when frozen.
tips to make Blueberry Peach Feta Salad
- Choose firm but ripe peaches so they hold shape when sliced.
- Pat blueberries dry to prevent thinning the dressing.
- Toast walnuts briefly for deeper flavor.
- Use a mild balsamic or a light vinegar if you want less acidity.
- Taste the dressing and add salt slowly — feta is already salty.
variation (if any)
- Add protein: grilled chicken, shrimp, or canned chickpeas.
- Swap nuts: use pecans or sliced almonds instead of walnuts.
- Cheese swap: goat cheese works well for a creamier, tangy option.
- Make it hearty: add cooked farro or quinoa for a fuller meal.
Frequently Asked Questions (FAQ)
Can I use frozen blueberries?
Yes. Thaw them and pat dry on paper towels before adding to the salad to remove extra moisture. Fresh berries are best for texture.
Can I replace spinach with another green?
Yes. Romaine, arugula, or mixed baby greens all work well. Arugula adds peppery flavor, while romaine stays crisp longer.
How do I keep peaches from browning?
Use ripe peaches soon after cutting. Lightly toss slices in a little lemon juice if you need to hold them before serving; the lemon slows browning.
Is this salad gluten-free?
Yes. The base ingredients are naturally gluten-free. Avoid added croutons or dressings with gluten-containing thickeners.
Conclusion
This Blueberry Peach Feta Salad is a simple, colorful dish that mixes sweet fruit with salty feta and crunchy walnuts for bright, balanced bites. It’s quick to make, looks lovely on the table, and fits both casual meals and small gatherings. If you enjoyed this recipe, please leave a comment and a star rating below, and share a photo on social media. Would you try a nut swap or add protein? Tell us which change you liked best and why. For another take on this flavor mix, see this helpful guide: Blueberry Peach Feta Salad – Recipe Runner.
Print
Blueberry Peach Feta Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and colorful salad combining sweet peaches, juicy blueberries, creamy feta, and crunchy walnuts, all drizzled with a mild balsamic dressing.
Ingredients
- 2 cups fresh spinach, washed and drained
- 1 cup fresh blueberries
- 2 ripe peaches, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, roughly chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Wash and spin the spinach dry, then place it in a large salad bowl.
- Slice the peaches into wedges about 1/4 inch thick; add them along with the blueberries to the spinach.
- Crumble the feta over the fruit and greens.
- Roughly chop the walnuts and add them to the salad. Optionally, toast the walnuts in a dry pan for 2-3 minutes.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until smooth.
- Drizzle the dressing over the salad just before serving, tossing gently to coat.
- Serve immediately on chilled plates for best taste.
Notes
This salad is best enjoyed the same day, as the freshness of the peaches and greens is key. Keep dressing separate if storing leftovers to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg