Roasted Peach and Shrimp Salad
Elevate your salad game with this Roasted Peach and Shrimp Salad, a vibrant fusion of sweet and savory flavors perfect for any occasion! Caramelized, oven-roasted peaches pair beautifully with tender, pan-seared shrimp to create a harmonious contrast of textures. Tossed with crisp mixed greens, juicy cherry tomatoes, and red onion, this colorful salad is finished with a tangy homemade balsamic vinaigrette and a sprinkle of fresh basil for a refreshing punch. Quick and easy to prepare in just 30 minutes, this versatile dish is ideal as a light main course or an impressive starter. Perfectly balancing summer sweetness and zesty seasoning, this recipe is a must-try for fans of bold, balanced flavors!
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Recipe Information
Ingredients
- 2 whole Peaches
- 3 tablespoons Olive oil
- 12 large Shrimp (peeled and deveined)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 0.25 cup Red onion (thinly sliced)
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh basil leaves (chopped)
Instructions
Preheat your oven to 400°F (200°C).
Cut the peaches in half, remove the pits, and slice each half into wedges.
Place the peach wedges on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper.
Roast the peaches in the oven for 8-10 minutes, or until they are slightly caramelized and tender. Remove and let them cool slightly.
While the peaches are roasting, heat 1 tablespoon olive oil in a skillet over medium heat.
Season the shrimp with a pinch of salt and pepper, then add them to the skillet. Cook for 2-3 minutes per side, or until the shrimp are opaque and cooked through. Remove from the heat and set aside.
In a small bowl, whisk together the balsamic vinegar, 1 tablespoon olive oil, honey, Dijon mustard, and a pinch of salt and pepper to make the vinaigrette.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, and red onion slices.
Add the roasted peaches and cooked shrimp to the salad bowl.
Drizzle the vinaigrette over the salad and toss gently to combine.
Sprinkle the chopped basil leaves over the salad for a fresh, aromatic finish.
Serve immediately and enjoy your roasted peach and shrimp salad!
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 1719 mg | 75% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 44.3 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 203 mg | 16% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1968 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
