Roasted Peach, Feta & Pistachio Salad with a Honey & Mustard Dressing

Roasted Peach, Feta & Pistachio Salad with a Honey & Mustard Dressing

This weekend we had escaped out of London to a beautiful country house about an hour’s drive away.  We were staying with another 4 couples (all friends of Dan’s from University) and a couple of kiddies and had planned to chill out and spend a bit of time together.  Catching up, playing board games, eating and drinking and generally not doing very much.  5 meals, 5 couples so it was suggested that everyone take charge of a meal and cook for everybody else.  Dan and I got lunch on the first day and decided to do a BBQ.  Settling on my Lime & Garlic Salmon Skewers and Dan’s Homemade Burgers, we decided to do two salads to accompany them so I started racking my brains.  I knew I wanted to do something with peaches as they are amazing at this time of year and I love paring sweet with salty so I decided to roast them (so they’d be extra sweet) and add feta for the tangy saltiness.  I needed some crunch too so I though Pistachios would be perfect.  My idea for a Roasted Peach, Feta & Pistachio Salad was born!

Roasted Peach, Feta & Pistachio Salad with Honey Mustard Dressing by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Paleo, SCD, Low Carb & Vegetarian I preheated the oven to 180C and started by slicing up the peaches into eighths and placing them in a roasting tin.  I drizzled some olive oil over the top of them and a pinch of salt and popped them into the oven for 20-25mins until they started to soften and caramelise.

Meanwhile, I sliced up the feta into cubes about 1cm big and I toasted the pistachios in a frying pan until they had just started to brown.Roasted Peach, Feta & Pistachio Salad with Honey Mustard Dressing by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Paleo, SCD, Low Carb & Vegetarian Then it was time to assemble the salad.  I used a base of bagged salad – watercress and rocket and laid the peaches, feta, and pistachios on top.  I seasoned the salad well and then made a quick dressing by mixing together the wholegrain mustard and honey and drizzled it over the top and the Roasted Peach, Feta & Pistachio Salad was ready to take to the table.  (If the dressing is too thick you can thin it out with a small amount of hot water).Roasted Peach, Feta & Pistachio Salad with Honey Mustard Dressing by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Paleo, SCD, Low Carb & Vegetarian

For me personally, it was the highlight of the whole meal.  The grilled peaches were amazingly sweet and I loved the contrast between the creamy, salty feta and the spicy mustard.  I cooked what I thought would be plenty for 10 people, hoping for some leftovers but the entire thing disappeared!  Definitely a crowd-pleaser and the most beautiful salad for a hot summer’s day!!  Roasted Peach, Feta & Pistachio Salad with Honey Mustard Dressing by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Paleo, SCD, Low Carb & Vegetarian

Coming tomorrow…Salad #2 Grilled Halloumi, Caramelised Shallots, Green Beans & Pine Nut Salad with a Lime Dressing!

Roasted Peach, Feta & Pistachio Salad with Honey Mustard Dressing by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Paleo, SCD, Low Carb & Vegetarian

Roasted Peach, Feta & Pistachio Salad with Honey Mustard Dressing

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish, Salads & Sides
Cuisine Gluten-Free, Grain-Free, Low Carb, Paleo, Refined Sugar-Free, SCD, Vegetarian
Servings 10 people

Ingredients
  

  • 6 peaches
  • 1 tbsp olive oil
  • 400 g feta cheese
  • 2 large bags of salad I used watercress and rocket
  • 75 g pistachio nuts
  • 2 tbsps honey
  • 2 tsps wholegrain mustard
  • salt and pepper

Instructions
 

  • Pre-heat the oven to 180C (350F).
  • Slice the peaches into eighths and arrange in a roasting tin.
  • Drizzle the olive oil over the top of the peaches and add a pinch of salt.
  • Roast the peaches in the oven for 20-25 minutes until they begin to caramelise.
  • Meanwhile slice up the feta into about 1cm cubes.
  • Toast the pine nuts in a frying pan over a low heat until they begin to brown.

For the dressing

  • In a small bowl mix together the honey and wholegrain mustard.
  • Thin the dressing with some hot water if it's too thick.

Assemble the Salad

  • Wash the salad leaves and place in a large serving dish
  • Top with the peach slices, feta cubes and sprinkle over the pistachio nuts.
  • Drizzle over the dressing and season with some salt and black pepper.

Allergy & Dietary Information for Roasted Peach, Feta & Pistachio Salad with Honey Mustard Dressing

This recipe is Grain-Free, Gluten-Free, & Refined-Sugar Free.  It’s also suitable for Paleo, SCD, Low Carb and Vegetarian diets.

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