Salad: United States – Southern United States (Georgia) – Georgia Peach and Pecan Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 40 min

Total 40 min

Ingredients

- 6 oz (170 g) mixed salad greens (spring mix or baby lettuces)
- 3 large fresh Georgia peaches, ripe but firm, sliced (about 1 lb / 450 g total)
- 3/4 cup (75 g) Georgia pecans, halves or pieces, toasted
- 4 oz (115 g) goat cheese, crumbled
- 1/4 small red onion, thinly sliced (about 1 oz / 30 g)
- 2 tbsp (8 g) fresh basil leaves, thinly sliced (or fresh mint)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) Dijon mustard
- 1/4 tsp (1.25 ml) kosher salt, or to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper, or to taste
- Optional: 4 oz (115 g) cooked chicken breast, sliced, if using as a heartier course

Instructions

Short Description:
A bright summer salad of fresh Georgia peaches, toasted Georgia pecans, mixed greens, and crumbled goat cheese, finished with a light apple-cider vinaigrette. Crisp, sweet, and slightly tangy—perfect for warm-weather lunches or as a side to grilled meats.

Regional Notes:
This Georgia version highlights locally grown fresh peaches and toasted Georgia pecans, which provide a sweeter, juicier peach flavor and richer pecan aroma than fruit and nuts from other regions. The use of a light apple-cider vinaigrette keeps the salad refreshing and lets the local ingredients shine, distinguishing it from heavier, cheese-forward fruit salads elsewhere.

1. Toast the pecans: heat a dry skillet over medium heat. Add pecans and toast, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Remove from heat and let cool.
2. Make the vinaigrette: in a small bowl or jar, whisk together olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified. Taste and adjust seasoning.
3. Prepare peaches and vegetables: wash and gently dry the mixed greens. Slice peaches into 1/4-inch (6 mm) wedges and thinly slice the red onion. Chop or tear basil.
4. Assemble the salad: in a large bowl, combine mixed greens, sliced peaches, toasted pecans (reserve a small handful for garnish), red onion, and basil. Drizzle about two-thirds of the vinaigrette over the salad and gently toss to coat, adding more vinaigrette if needed.
5. Plate and finish: divide the salad among 4 plates or serve family-style. Sprinkle crumbled goat cheese and the reserved pecans over the top. Add a grind of black pepper and a light drizzle of any remaining vinaigrette.
6. Serve immediately: this salad is best served the day peaches are sliced to preserve texture and flavor. If using cooked chicken, arrange sliced chicken over each portion before adding goat cheese.