Roasted Peach & Shishito Salad with Summer Sausage & Granola

This salad is one of the most delicious things. Maybe that’s because it’s all of the things – sweet, salty, fatty, bright, creamy, tangy. It reaches the high notes and nails the low ones. It checks boxes. Can you tell I’m smitten yet? Yes, this Roasted Peach & Shishito Salad with Summer Sausage is a lovable affair to be sure.

I actually based this off of a salad I ordered recently at one of my favorite restaurants in our new Charleston neighborhood – The Grocery. I love reading menus and then trying to whip up my own, home cook-friendly versions of the things that jump out at me or that I’ve actually tried and fallen in love with. This salad was sort of both, I guess.

I opted for a roasted peach salad for dinner that night, rather than an entree because I was so enchanted with the items in the salad and I’m so glad I did. The flavors sang – practically belting out those notes I mentioned before.

KITCHEN LITTLE ESSENTIALS

To make this Roasted Peach and Shishito Salad with Summer Sausage and Granola, you will need:

A large baking sheet(s)

A chef’s knife

A cutting board

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Alright. This salad might seem like there’s a lot going on inside – I guess there kind of is – but there’s very little that you actually have to do with any of it. The granola is super duper basic and serves to really add the most warm, toasted note to the salad. It makes it.

The peaches, shishitos and olives remain whole – we’re not really doing anything to them, just giving them a quick and simple roast in the oven. A shower of creamy crumbled goat cheese gives a real kick to things and then I honestly just recommend using a good store-bought honey mustard dressing to drizzle over everything. I add a little water to mine (I use Ken’s) and thin it out to a good drizzling consistency.

Also, you can swap in any salty pork ingredient that you like for the summer sausage, if you want. Pepperoni, bacon, prosciutto, salami, etc. Just give it a quick fry in a dry pan and you’re good to go.

Roasted Peach & Shishito Salad with Summer Sausage and Granola: Here’s the Breakdown

You will need:

FOR THE SALTED HONEY PECAN GRANOLA

¾ cup old fashioned oats

¾ cup pecans, chopped

1 TBSP flour (all purpose, almond, or whole wheat – these all work)

½ cup canola, vegetable, grapeseed or olive oil

2 TBSP honey

½ tsp salt

3 peaches, pitted and sliced (any kind you like)

8 ounce bag shishito peppers

8 ounces summer sausage, sliced and peeled (they’re usually sold in 16-ounce logs)

1 cup pitted green or black olives

1 TBSP olive oil

⅓ cup crumbled goat cheese, or to taste 

Honey-mustard dressing (store-bought or homemade)

Here’s how to do it:

Begin by making the granola: Preheat the oven to 350 degrees F. Adjust the rack to the middle position. Place the oats, pecans, flour, oil, honey, and salt on a baking sheet and toss to coat. Use a little more oil if needed to fully coat/wet. 

Bake until toasty and deeply golden brown, about 15 to 18 minutes; stirring halfway through. Cool before using. Store in a covered container for up to two weeks. 

Increase the oven temp to 375 degrees F. 

Place the peaches, olives, and shishitos on a second large baking sheet (or use the same one as the granola after transferring it elsewhere). Toss with the 1 TBSP olive oil and roast at 350 degrees F until charred and lightly browned; about 15 to 18 minutes. 

To assemble the salad, pile the roasted peaches, shishitos and olives on a plate or platter. Sprinkle with the goat cheese, some granola and drizzle with honey mustard (I thin out store-bought honey mustard with a little water for easier drizzling).  

If you like the looks of this salad, you might want to try:

Pizza Night Salad

Peaches and Cream Salad with Spicy Fried Pepperoni

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