Warm Peaches and Nuts Salad

2 tablespoons extra-virgin olive oil

1 cup shredded red cabbage

1 small carrot, shredded

½ yellow squash, thinly sliced

½ red bell pepper, diced

½ small onion, sliced

½ cup red wine

¼ cup sliced almonds

¼ cup chopped walnuts

2 fresh peaches - pitted, skinned, and sliced

4 cups mixed baby greens

¼ cup raspberry vinaigrette

Heat the olive oil in a skillet over medium heat. Cook the cabbage, carrot, squash, bell pepper, and onion in the oil until the onion is translucent, 5 to 7 minutes. Stir the red wine, almonds, and walnuts into the vegetable mixture, reduce heat to low, and simmer 5 minutes.

While the vegetable mixture simmers, heat a small skillet over medium heat; cook the peach slices in the skillet until completely warmed, about 5 minutes.

Place 2 cups of the baby greens on each of 2 plates. Top each portion of the greens with about half of the vegetable mixture and the warmed peaches. Drizzle each salad with about half of the raspberry vinaigrette. Serve promptly.