Roasted Peach and 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

Units Scale

FOR THE SALTED HONEY PECAN GRANOLA

3/4 cup old fashioned oats
3/4 cup pecans, chopped
1 tablespoon flour (all purpose, almond, or whole wheat – these all work)
1/2 cup canola, vegetable, or olive oil
2 tablespoons honey
1/2 teaspoon salt

For the Salad

3 peaches, pitted and sliced into 1/4 – 1/2-inch wedges
8 ounce bag shishito peppers
1 cup pitted green or black olives
8 ounces summer sausage, peeled and sliced (they’re usually sold in 16-ounce logs)
1 tablespoon olive oil
1/3 cup crumbled goat cheese, or to taste
Honey-mustard dressing (store-bought or homemade)

Cook Mode Prevent your screen from going dark

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 olive oil and roast 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 (see NOTE).
To assemble the salad, pile the roasted peaches, shishitos, olives, and crispy sausage on individual plates or platter. Sprinkle with the goat cheese, some granola, and drizzle with honey mustard (I thin out store-bought honey mustard with a little lemon juice for easier drizzling). Enjoy.

Notes

If you want to skip a step/dish to wash, you could roast the sausage on the same pan as the peaches/pepper if you like. I like the control I get from a skillet here, but you could absolutely just roast them – no harm, no foul.

Find it online: https://mykitchenlittle.com/2024/08/16/roasted-peach-and-shishito-salad/