Spinach-peach salad with stilton cheese and walnuts recipe


This salad just screams summer. The combined taste of caramelized onions, peaches, and Stilton cheese is amazing. And when paired with the Peach Vinaigrette, this salad is a keeper. If you can’t find Stilton easily, substitute another variety of blue cheese like Gorgonzola, Roquefort, or Danish Blue.

  • Yield: 4 Servings


  • ½ tablespoon butter
  • 1 small red onion, peeled, halved, and sliced
  • ½ cup walnut halves
  • 4 peaches, quartered
  • Canola oil, for brushing
  • 6 cups baby spinach
  • Kosher salt and freshly ground black pepper, to taste
  • Peach Vinaigrette
  • ½ cup crumbled Stilton cheese
How to Make It
  1. In a large sauté pan over medium-high heat, melt the butter. Add the onion and spread out in the pan.
  2. Cook, stirring only occasionally, for about 30 minutes, or until brown. Set aside.
  3. In a dry sauté pan over medium heat, toast the walnuts for about 2 minutes, until they smell toasty and appear darker in color.
  4. Brush the peaches with oil. In a grill pan on the stovetop, or over a hot outdoor grill, grill peaches on the flesh surfaces until grill marks form, 4–5 minutes. Allow peaches to slightly cool then slice.
  5. Arrange the spinach in a large salad bowl or platter; sprinkle with onions, peaches, and walnuts. Season with salt and pepper. Drizzle with a few tablespoons of the vinaigrette and toss lightly. Add the cheese and serve.

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