Description
How to make roasted peach and pistachio salad with honey ricotta that transforms summer fruit into an elegant dish bursting with warm flavors.
Ingredients
Scale
Roasted Peach Base
- 6 medium ripe peaches, pitted and cut into wedges
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of sea salt
Honey Ricotta Mixture
- 1 cup whole milk ricotta cheese
- 3 tablespoons honey
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
Salad Assembly
- 4 cups mixed baby greens
- 1/2 cup shelled pistachios, roughly chopped
- 1/4 cup dried cranberries
- 2 tablespoons fresh mint leaves, torn
- 2 tablespoons balsamic glaze
- Extra virgin olive oil for drizzling
Instructions
- Preheat Oven: Preheat your oven to 425°F and line a large baking sheet with parchment paper. This high heat will caramelize the peaches beautifully without overcooking them.
- Prepare Peaches: Toss peach wedges with olive oil, brown sugar, vanilla, cinnamon, and salt in a large bowl. Make sure every piece is coated for even caramelization.
- Roast Fruit: Arrange peaches in a single layer on the prepared baking sheet. Roast for 18-20 minutes until golden and slightly caramelized around the edges but still holding their shape.
- Make Ricotta: While peaches roast, whisk together ricotta, honey, lemon zest, and lemon juice until smooth and creamy. Taste and adjust sweetness as needed with more honey.
- Toast Pistachios: Toast chopped pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden. Watch carefully as they can burn quickly.
- Assemble Salad: Arrange mixed greens on a large platter, then dollop honey ricotta mixture over the greens. Top with warm roasted peaches and toasted pistachios for beautiful contrast.
- Final Touches: Sprinkle with dried cranberries and torn mint leaves, then drizzle with balsamic glaze and a light touch of olive oil. Serve immediately while peaches are still warm.
Notes
- Don’t skip toasting the pistachios as raw nuts lack the depth of flavor needed for this recipe.
- Store components separately in refrigerator to maintain optimal texture and prevent soggy greens.
- Choose peaches that yield slightly to pressure but aren’t overly soft for best roasting results.
- Serve immediately after assembly while peaches are still warm for the perfect temperature contrast.
- Adjust honey in ricotta mixture to taste as peach sweetness can vary significantly by season.
- Use high-quality olive oil for drizzling as its flavor will be prominent in the finished dish.
Allergy Information: Dairy, Tree Nuts
Nutrition
- Calories: 285 calories
- Fat: 18g
- Carbohydrates: 28g
- Protein: 8g