The combination of juicy grilled peaches, smoky bacon, fresh basil, and crunchy walnuts topped by a delicious maple balsamic glaze makes this peach and bacon salad one you will want to make again and again!
Plump juicy peaches go so well contrasting against the crispy, salty, smoky bacon. The freshly torn basil gives this salad an extra punch.
When you top this salad with the maple balsamic glaze you are getting a delicious sweet/salty combination full of different textures that work to make a delicious lunch or light dinner.
Grilling the peaches for this salad is a bit of extra effort, you could just add the peaches to the salad fresh, but grilling them really brings out their flavour, it is well worth it in my opinion!
Additional Recipe Notes
- I used streaky bacon in this salad, use whatever bacon you prefer.
- This peach and bacon salad will keep until the next day but the peaches may go a bit soggy, so it is best eaten on the same day as you make it.
- If you don't have time to make the glaze a drizzle of balsamic vinegar will be a quicker option that will work well.
- Using a grill pan works better than a frying pan and you will get more caramelization on the peaches.
- Nectarines can work instead of peaches
- This can make a great salad for a potluck dinner it would go well with my beetroot, avocado, and quinoa salad and Mediterranean chickpea salad.
How to make this salad Paleo compliant:
- If you are following a strict Paleo diet then look for good quality Paleo compliant bacon at your local butchers.
- Use good quality balsamic vinegar, look out for additives such as “caramel colour” or sulphites.
If you make this bacon and peach salad let me know how you get on in the comments below, and please give it a star rating ★ below – I love hearing from you! You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!
Have a lovely week!
Peach and Bacon Salad
- 4 slices streaky bacon
- 3 peaches, stones removed cut into 6-8 wedges
- ⅓ cup walnuts, chopped
- 2 cups baby spinach leaves
- 1 cup fresh basil leaves, freshly torn
- ¼ red onion, thinly diced
Maple balsamic glaze
- 4 Tbspn balsamic vinegar
- 2 Tbspn maple syrup
- First, make the glaze. Place maple syrup and balsamic vinegar in a small saucepan. Place on low heat and simmer for about 15 minutes, it should start to thicken. Remove from the heat and it should thicken some more. If it is too thick you can add some water until you have your desired consistency.
- Heat a drizzle of oil on the barbecue hot plate or in a frying pan or grill pan on the stovetop. Cook the bacon until crispy; set aside on a paper towel to absorb excess fat. Or cook under the grill in your oven, until crispy, which should take roughly 3-5 min each side.
- Next, cook the peaches. You can cook them in the bacon fat or choose a new pan. Heat a drizzle of oil in a grill pan on the stovetop. Cooked for 2-3 min each side until caramelized.
- In a small frying pan lightly cook the walnuts for a couple of minutes until they are golden, turning frequently, set aside.
- Assemble the salad. In a bowl place the spinach leaves, red onion, and basil leaves toss all together. Then place on a platter, place the grilled peaches evenly on the top. Break up the crispy bacon into small pieces, sprinkle over the peaches and then add the walnuts on top. Drizzle the balsamic maple glaze over the top.
- Serve immediately.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 221Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 9mgSodium 214mgCarbohydrates 28gNet Carbohydrates 23gFiber 5gSugar 20gProtein 9g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.