This pregnancy I have been on a huge salad kick! I eat it almost daily for lunch and there is a salad somehow involved in our dinner at least 4 times a week. I have my favorites and my go-to’s but I am always trying to add some type of variety to them. This salad is usually my strawberry salad. But when I picked up a 30 lb box of freshly grown peaches I knew just what to do with them. That same day I also picked up a huge flat of raspberries. So I decided to throw those in there too and it was just the perfect touch. Raspberries and peaches together and my absolute favorite fruit combination.

A few weeks ago I was able to go on an amazing organic farm tour I learned so much and can’t wait to share with you all the information in a couple of days! When I got home my husband commented on how I was an organically changed person haha. I was and have been on a huge organic kick! And every single time I got to the grocery store (which unfortunately is every day) I check to see what types of Stonyfield products they have and grab a couple! Lets just say our fridge is fully stock and I have been using their products daily! And both of my boys have Stonyfield products in their school lunch everyday! We.Are.Hooked!

So the perfect dressing for this salad was a creamy yogurt poppyseed dressing. One word…unreal! Stony field’s Greek yogurt was of course my go to Greek yogurt and made this dressing exceptionally well!

I was browsing through the Wayfair website for the perfect additions to add to summertime salad makings. This glass bowl is something I have always wanted. It is perfect for layering type of salads and makes any salad even prettier to display. I paired it with this fun bamboo salad hands and it worked out perfectly for serving my family up some salad!

Grilled Peach and Berry Salad

1 large bag of spinach, trim ends if needed

2-3 peaches, pitted

1/4 cup blueberries

1/3 cup raspberries

4 Tablespoons crumbled goat cheese

1/3-1/2 cup candied walnuts

Grab a cast iron skillet and heat up on a stove top over medium heat. Drizzle olive oil down. Grab peaches and cut into thin wedges. Place them in the hot cast iron skillet and cook for a few minutes on each side until they are tender but not falling apart. Set aside for 5 minutes to cool. (You can also do these on the grill) Grab your favorite salad bowl and layer the spinach leaves in. Add in the blueberries and raspberries. Top with the crumbled goat cheese, candied walnuts, and sliced peaches. Drizzle with creamy poppyseed dressing.

*I have also made this recipe with fresh peaches not grilled or cooked in a cast iron skillet and it is still very yummy!*

Creamy Poppyseed Dressing

1 3/4 cup Stonyfield Greek Yogurt
1/3 cup white vinegar
1/2 cup honey
1 teaspoon ground mustard
1 teaspoon salt
1 heaping Tablespoon poppyseeds

In a blender or a jar combined all ingredients and shake up!