chopped peach and blue cheese salad with hot honey vinaigrette

The time has come. The Age of the Booty Fruit.

Oh lord, I’ve been dreaming of the day peaches don’t cling to themselves like needy exes so I can go BATSHIT CRAZY WITH PEACH RECIPES.

Admittedly, it’s been kind of fun watching peaches steadily grow in size and abundance in the grocery stores. Early peaches are usually those dinky clingstones that are practically useless you intend to chow down on one whole like a rabid monkey. Yeah, I do that too, it’s fine. Nothing wrong with us. But now that we’re seated in the tail end of July, peak peach season hath risen, and I am ready for it.

So ready, I currently have 8 sittin’ pretty on my counter. Dear God.

We’re kicking off the party with this beautiful salad that doesn’t scream, but whispers enticingly and inappropriately the words hot diggity dog summer right into your ear canal. The bowl features a kaleidoscope of summer produce and a unique spin thanks to the blue cheese sprinkled atop – then, we dress it all up in a spicy hot honey vinaigrette that’s a cinch to shake up. Tasty and certainly a pretty little thing to plop in the center of your entertaining table.

You A Hot Honey

Ever since my Hot Honey Ranch Shrimp Bowls I’ve been keen to recreate the spicy sweet sauce in which I bathed the shrimp for another recipe. So, I wove it into a salad dressing that contrasts wonderfully with the fresh flavors strewn within the bowl.

The dressing is pretty seamless. An olive oil base, cider vinegar, then the components of my simple hot honey: honey (WOW FUCKEN INNOVATIVE), hot sauce, and cayenne. Finish with a wink of dijon mustard, some garlic, and of course salt and pepper. The result is a lovely, vivid orange hue and a complex dressing that’s also pretty rad for marinating various meats and seafoods.

I Like Big Butt(fruits) and I Cannot Lie

Pick your peaches wisely. If you’re making this right now, buy peaches that give slightly when you poke them. But don’t prod too hard, else you’ll leave a bruise. That’s abusing the fruity booty, people.

Next, grab some greens. I use romaine and lacinto kale as my base. Kale needs a bit of help to relieve it of its muscle knots, so after you chop it up offer a nice massage with a bit of the vinaigrette you just made. The kale will darken and soften, and taste less bitter. Any kind of kale is fine for this recipe, but be sure to perform the little pamper sesh on whichever variety you choose, unless it’s baby kale. Babies don’t need to be pampered.

Throw the kale, lettuce, and a good handful of herbs in a bowl. Chop up your avocado, slice some peach, run the cucumbers and squash through a mandolin (or thinly chop with a knife if you have a steady, accurate hand), and halve some cherry tomatoes. Sort it all up pretty in your bowl and spronkle on your blue cheese and pepitas.

For the blue cheese, I prefer gorgonzola, or stilton if I’m feeling especially bold. You can switch it out for feta if you want, or even goat cheese.

Serve the salad with the jar o’ dressing on the side. This makes a nice amount for a gathering, or to have leftovers for work. I’d recommend adding the avocado and cheese to each individual portion as you serve it if you’ve divvied up some extra bowls for the week.

For proteins, grilled chicken or shrimp would be lovely, or throw in some lentils if you err on the vegetarian side.

Day one of PeachFest. I dunno about you, but I’m hyped. I also don’t know if I can qualify anything as PeachFest since I’ll be mingling the peach recipes with other shit, but it sounds cool so let’s go with it.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Summertime, and the salad’s easy:

Greek Chickpea Chopped Salad

Charred Corn Salad with Tomatoes and Chickpeas

Blueberry Feta Cobb Salad

Basic-Ass House Salad with Crunchy Italian Croutons

Marinated Tomato Caprese Salad with Creamy Garlic Dressing

chopped peach and blue cheese salad with hot honey vinaigrette

Now that peaches are FINALLY big and beautiful, we're going hogwild with a bright, colorful summer bowl.

5 from 1 vote

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course, Salad

Servings 6

Ingredients

  

• 3 cups romaine lettuce, chopped
• 3 cups lacinto kale (or any variety of kale), chopped
• 2/3 cup mixed fresh herbs (I like mint, basil, and cilantro here)
• 1 large peach, sliced
• 1 avocado, chopped
• 2 Persian cucumbers, thinly sliced
• 1 yellow squash, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup blue cheese, crumbled (I like gorgonzola)
• 1/2 cup pepitas

hot honey vinaigrette

• 1/2 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 3 tbsp honey
• 2 tbsp hot sauce
• 2 tsp dijon mustard
• 2 cloves garlic, minced or grated
• 1/2 tsp cayenne pepper, or to taste

Instructions

 

• In a bowl or jar, whisk or shake the olive oil, cider vinegar, honey, hot sauce, dijon, garlic, cayenne pepper, and a pinch of salt and pepper. Taste and adjust seasonings as desired.
• Add the kale to a very large bowl. Massage with 2-3 tablespoons of the vinaigrette until the kale softens and darkens.
• To the bowl, add the lettuce and toss, then arrange the peach, avocado, cucumbers, squash, and tomatoes. Sprinkle the pepitas and blue cheese on top. Serve with extra vinaigrette on the side.

Keyword blue cheese, cherry tomatoes, cucumber, hot honey, kale, peach, salad, squash, summer, vegetarian, weeknight dinner