First of all you have to roast the pecans. For this purpose, preheat your oven at 350 degrees foreign height (F°) or 175 degrees centigrade (C°).
Now, take a baking sheet and arrange ¾ cup of pecans on a single layer.
Place the baking sheet in the pre-heat oven and roast the pecans in the preheated oven for at least 7 to 10 minutes or until they start to cast a shadow (darken).
Remove the roasted pecans from the oven and put them on the side at room temperature to chill well.
Meanwhile, take 2 well ripped peaches, wash them thoroughly and peel them – if you like. Now, cut the peaches into bite-sized slices and place them in a large salad plate or bowl.
Top the peaches with 4 cups of properly washed and dried baby spinach and the pre-roasted pecans.
Pour in the ¼ cup of poppy seed salad dressing. Pick a large spoon or fork and toss all the ingredients until well coated with the dressing.
Note: You can replace the poppy seed salad dressing with the same quantity of the any other salad dressing of your choice.
Serve your Spinach Peach and Pecan Salad immediately along with four medium salad serving bowls and forks.