Preheat oven to 180 C. Arrange pecans in a single layer on a baking tray and roast for 5 to 10 minutes, until they just begin to darken. Remove from oven and set aside.
Peel peaches (if desired), remove stones and slice into bite-sized pieces. Combine peaches, spinach and cooled pecans in a large bowl. Toss with dressing of your choice until evenly coated. Serve immediately.
Used different ingredients.
This salad was gorgeous and got rave reviews from the ultra picky husband! The only things I changed was adding fresh parmesean cheese and I drizzled honey over the pecans before baking. - 29 Sep 2008
Altered ingredient amounts.
Added spring onions and avocado.
Used berry vinegar. - 25 Jan 2009
Terrific recipe. Great tasting and super quick. I also make a variation of this using strawberries and red grapefruit sections, everything else is the same. The colour of the peaches against the spinach was beautiful. - 29 Sep 2008