Peach, Blueberry, and Blue Cheese Summer Salad is wonderful with its fresh fruit, salty cheese, & sauteed chicken sausage. It’s like summer in every bite.
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Change up your typical salad and add some fresh summer fruit! The fruit in this Peach, Blueberry, and Blue Cheese Summer Salad gives you a fun burst of flavor that will make dinner tonight rock!
I know every basic chick in America (myself included) is eagerly awaiting for Pumpkin Spice to return to every coffee shop. Searching Target for the best pumpkin spice candle. We have our fall decor on the ready to get put out. Ah the yellows, oranges, and ruby reds! I love summer, but fall is magical too.
But, before I dive heard first into allllll things pumpkin, I am still savoring every bit of summer that I can. Impromptu pool dates after school, trips to the Hawaiian shaved ice truck, and lots of fresh produce.
We have been enjoying so many peaches this summer. Hunter loves them so every time I go to the store I get some for him. He will climb up on the big kitchen island and steal them, right from the bowl. He makes a mess all over himself as he bites into the juicy peaches. I can’t get mad, who can blame him!
Peach, Blueberry, and Blue Cheese Summer Salad
I certainly love taking big bites right into juicy peaches, but I love to incorporate them into my cooking as well. I can kick my day off with a yummy Peaches and Cream Scone, enjoy happy hour with a Peach Mango Sangria, and end the night with a big slice of Streusel Topped Peach Pie.
At the moment, one of my favorite ways to eat peaches is in salads. I love the flavor and texture that the fresh peaches add to the salad. It changes things up from your traditional veggie packed salad. Next, partner those juicy peaches with plump blueberries to create the perfect combination.
But don’t stop there, chop up some glazed walnuts and add in blue cheese makes each bite blissful. The walnuts add a great crunch while the saltiness from the blue cheese makes the sweetness of the fruit stand out. Think like adding a sprinkling of salt to chocolate chip cookies- that salt makes the sweetness even richer.
Make that salad a meal!
My preferred way to add protein to a salad is with the addition of some chicken sausage. I got hooked on it years ago when I was doing rounds of Whole30. They are affordable and easy to prepare. I like to cook 2 packages at once and then just keep the chicken sausage in the fridge. Then it’s always ready to go for adding to salads, on top of pasta, or just sneaking a snack right from the container.
If you prefer, just grill up some chicken breast instead. I just really advocate adding in a healthy way of getting some protein in so you can really make this salad a meal. Pork is another great option, like in my Grilled Pork Tenderloin with a Summery Peach and Berry Salad.
Savor every last bite of summer that you can before the days get colder. This Peach, Blueberry, and Blue Cheese Summer Salad is a wonderful way to do just that!
When are Peaches in season?
Well, this all depends on where you live. I’ve gone peach picking in early May in Florida and picked some in September in Massachusetts. People typically think of Georgia for peaches, so keep in mind they start to ripen in mid-May to early August, but the timing varies depending on weather and peach varieties.
When are blueberries in season?
Thankfully, blueberries are available throughout the year because they are grown throughout the United States. We’ve picked some in May in Florida, and also enjoyed some in late summer in Maine. If you ever have the chance, go blueberry picking, it’s so wonderful!
Which wine pairs best with this salad?
Any wine! Just kidding. I really suggest going with a rich red, like a Shiraz or Pinot Nior, to contrast the sweetness of the peaches and blueberries. Plus, it will be able to hold up to the balsamic glaze and the blue cheese.
More Awesome Salad Recipes
- 5 ounce package of mixed greens
- 4 chicken and apple sausages
- 2 peaches
- 1 pint blueberries
- 4 ounces blue cheese, crumbled
- 1/2 Cup glazed walnuts, chopped
- balsamic glaze
- extra virgin olive oil
- salt and pepper
- Wash and dry the greens, set aside.
- Slice the chicken sausages into 1/4" thick rounds. Saute in a pan over medium heat, stiring occasionally.
- While the chicken sausage cooks, thinly slice the peaches.
- Assemble the salad by topping each portion with a 1/2 of a sliced peach, 1/4 of the blueberries, chopped walnuts, blue cheese, and the chicken sausage.
- Lightly dress with the extra virgin olive oil, and balsamic glaze. Sprinkle with salt and pepper to taste.