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