Roasted Peach & Shishito Salad with Summer Sausage & Granola

This recipe is meant to be flexed – use swaps if you want to (plums instead of peaches, crispy pepperoni or bacon instead of summer sausage, etc.). You’ll have some granola left over, but this is never a bad thing.

Author: Lauren McDuffie
Yield: Serves 2 to 4, depending on serving size 1x

Ingredients

Scale

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
1 cup pitted green or black olives
8 ounces summer sausage, sliced and peeled (they’re usually sold in 16-ounce logs)
1 TBSP olive oil
⅓ cup crumbled goat cheese, or to taste
Honey-mustard dressing (store-bought or homemade)

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Instructions

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.
In a large dry skillet set over medium heat, crisp up the sausage until golden brown and sizzling on both sides; about 5 minutes total.
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). Enjoy.

Keywords: Roasted Peach & Shishito Salad with Summer Sausage and Granola

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