Peach, Burrata + Avocado Salad with a Maple Dijon Vinaigrette

This is the Summer salad at our house right now. This Peach, Burrata + Avocado Salad with a Maple Dijon Vinaigrette - I’ve whipped it up for a quick lunch, a dinner to look forward to, and even made it to share with friends. It’s filled with so many good + fresh flavors, and the big hit of peach is that hit of Summer flavor that hits the spot right. Topped with personal balls of burrata, a maple dijon vinaigrette made in my signature, no oil added style, and the most addicting candied pistachios. Seriously - these pistachios can be made on their own for future cheeseboard moments. It’s a fresh + fun + really really good salad, and it’s my current comfort food (or at least the thing I can whip up in 2.5 seconds, so it’s an easy + really good go to).

For the dressing

• 1/4 c. maple syrup

• 1/4 c. red wine

• 1/2 c. Dijon

• A pinch of salt, pepper, + cayenne

For the pickled red onions

• 1 red onion, thinly sliced

• 1 c. apple cider vinegar

• 2 c. water

• 2 tbsp salt

• 3 tsp sugar

For the pistachios

• 1 c. pistachios

• 3 tbsp maple

• A pinch of salt, pepper, + cayenne

For the salad

• Fresh greens (I love a spinach mix)

• 1 avocado, cut into chunks

• 1 peach, thinly sliced

• Burrata

• Everything seasoning mix

Start by making the dressing. Add all ingredients to a mason jar + shake it up to blend. Once you have a smooth, incorporated mixture, screw on the lid + set in the fridge.

Move to making the pickled onions. Heat the apple cider vinegar, water, salt, + sugar in a saucepan over high heat, bringing the mix to a boil. Put all of the cut red onion in a mason jar, and pour the hot vinegar mix over the top. Let cool with the lid off for an hour, than screw on the lid + set in the fridge for an hour.

Next, make the pistachios. Preheat the oven to 250. Line a baking sheet with parchment. Toss the nuts, maple, + seasonings together on the parchment, and roast for 30-40 minutes. Toss every 15 minutes, removing for the oven when the pistachios are toasted + a rich brown color. Let them cool at room temp for 30-40 minutes.

To assemble the salad, toss a handful of the greens with 2-3 tablespoons of the dressing. Separate among bowls (if you’re making more then one salad). Top with the avocado + red onion - scattering over the top. Place the sliced peaches + burrata right on top. Finish with a sprinkle of everything seasoning blend + sprinkle some of the pistachios over the top. Add any additional drizzles of the dressing if that’s you’re jam, + dive in.