Blueberry Peach Poppy Seed Salad

What do you get when you combine crisp greens, juicy ripe peaches, sweet plump blueberries, vibrant pickled red onions and crunchy candied almonds with a sweet, tangy poppy seed dressing? This fabulous Blueberry Peach Poppy Seed Salad!

I've been serving this delicious Blueberry Peach Poppy Seed Salad with everything from sandwiches and pizza to salmon, chicken and beef. It's a universal pleaser and always elicits comments like: "This is a great salad!", "What a beautiful salad!" or "Do you have a recipe for this salad?"

Yes, as a matter of fact, I do! And I'm here today to share it with you!

Peaches, peaches and more peaches!

You may have noticed, from recent posts, that I'm quite smitten with peaches right now. I'm buying them in huge bags and if you drop by my house at this time of year, you're sure to see a big bowl of gorgeous peaches adorning my counter. To me, biting into a perfectly ripe peach might just be the "essence" of summer!

I love buying peaches in bulk at this time of year when I find them on sale. I fill up my fruit bowl and then store the rest in the refrigerator. The peaches will ripen within a day or two when left at room temperature, but will keep nicely in the refrigerator (without ripening) for a week or more. I just bring out as many as I think I'll need over a few days and then replenish them as the supply dwindles.

Between peach baking projects (like this Peach Crumble or these Peach Muffins), wonderful salads like our Stone Fruit Tomato Caprese Salad and this Blueberry Peach Poppy Seed Salad (plus a slew of grandkids coming and going) the bowl doesn't stay full very long. That's why it's great to have reinforcements in the fridge.

Lots of flavor, texture and color!

In addition to peaches and blueberries, this salad has a few other delicious components, all of which can be made in advance:

• Pickled Red Onions - Although this gorgeous condiment is easy to make (just throw everything in a jar and shake it up), it adds a beautiful contrast to this Blueberry Peach Poppy Seed Salad.
• Sweet and Smoky Candied Almonds - These almonds are irresistible and so nice to have around as they keep well in an air-tight container. I usually make a double or triple batch to have handy for salads and snacking. And a small bowlful makes a really nice little appetizer too!
• Crumbled goat cheese - This is an optional ingredient in this salad. We love the layer of creamy, tangy flavor it adds!

• Honey Cider Poppy Seed Dressing - This dressing is a favorite of ours! It's sweet, tangy and super delicious. Plus it goes so well with so many greens and other salad ingredients.

All of the components of this salad are delicious but, combining them together is way more than the sum of its parts. This is a summer salad dream come true! I think you'll enjoy it as much as we have!

Café Tips for making this Blueberry Peach Poppy Seed Salad

• The pickled red onions, candied almonds and Honey Cider Poppy Seed Dressing can all be made in advance, making it so easy to throw this salad together at the last minute or when entertaining.
• I like to use a whole red onion and make a quadruple batch of the quick pickled onions. They keep well in the refrigerator and add lots of pizzazz to salads, sandwiches, pizza, wraps, etc.
• In the same vein, I always make more of the candied almonds than what I would need for this salad. That way, I have them on hand for the next salad and for lots of other things. If I'm going to turn my oven on in the summer, I like to make it worthwhile!
• The almonds are mildly spicy. If you don't like much heat, just skip the cayenne pepper.
• The dressing recipe will make more than you need for this salad, but it's one of those dressings you'll want to use on all sorts of salads. It's also delicious drizzled over grilled chicken, shrimp, pork, etc.
• Don't worry about any special greens for this salad. Just look for whatever looks the prettiest or the freshest at the store. I've used arugula, baby spinach, mixed greens and watercress - they're all delicious!
• Also, feel free to use other fruits on this salad. If peaches don't look good, plums are also wonderful. No blueberries? Raspberries would make a great substitute!

Thought for the day:

The Lord is a refuge for the oppressed,
    a stronghold in times of trouble.
Those who know your name trust in you,
    for you, Lord, have never forsaken those who seek you. Psalm 9:9-10

What we're listening to for inspiration:

From Whom All Blessing Flow

If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.

5 from 5 votes

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Blueberry Peach Poppy Seed Salad

What do you get when you combine crisp greens, juicy ripe peaches, sweet plump blueberries, vibrant pickled red onions and crunchy candied almonds with a sweet, tangy poppy seed dressing? This fabulous Blueberry Peach Poppy Seed Salad!

Author: Chris Scheuer

Servings: 6

Calories: 149 kcal

Ingredients

For the pickled red onions:

• ¼ medium red onion sliced
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• ⅛ teaspoon kosher salt

For the sweet and smoky candied almonds:

• ½ cup whole almonds
• 1 tablespoon pure maple syrup
• ¼ teaspoon smoked paprika
• ⅙ teaspoon cayenne pepper (optional)
• ¼ teaspoon kosher salt

For the salad:

• 6-8 ounces fresh greens spinach, arugula, watercress, spring greens
• 2 medium peaches halved, pitted and thinly sliced
• ½ cup blueberries
• pickled red onions see recipe above
• candied almonds see recipe above
• Honey Cider Poppy Seed Dressing to taste
• ⅓ cup crumbled goat cheese optional

US Customary - Metric

Instructions

For the pickled red onions:

1. Combine all ingredients in a small covered container. Cover and shake well. Allow to sit at room temperature for at least 20 minutes, shaking occasionally.

For the sweet and smoky candied almonds:

1. Preheat the oven to 325˚F. Line a large baking sheet with parchment paper. Spray the parchment paper lightly with cooking spray. Set aside.

2. Spray a small, non-stick skillet and a heat-resistant spatula with cooking spray. Add the almonds, paprika, cayenne and salt and cook over medium heat, stirring frequently (scraping the sides of the pan) until almonds are coated and the maple syrup has disappeared (about 3-5 minutes).

3. Transfer the almonds to the prepared pan and spread to a single layer. Bake for 10 minutes, then remove from the oven and allow to cool completely on the pan.

For the salad:

1. Place greens in a large shallow bowl. Top with the peaches, blueberries, pickled red onions. Drizzle lightly with the dressing then sprinkle the candied almonds and goat cheese (if using) over the top. Pass extra dressing at the table.

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips.

Nutritional information does not include the Honey Cider Dressing. See that post for the dressing nutrition.

Calories 149kcal

Fat 9g

Saturated fat 2g

Cholesterol 6mg

Sodium 215mg

Potassium 361mg

Carbohydrates 14g

Fiber 3g

Sugar 9g

Protein 6g

Vitamin A 3016%

Vitamin C 13%

Calcium 84%

Iron 2%

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