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Summer Peach Arugula Salad

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A light, fresh, and incredibly easy summer salad featuring ripe peaches, peppery arugula, toasted pecans, and goat cheese with a simple balsamic vinaigrette.

Ingredients

Scale
  • 2 large ripe peaches, sliced into wedges
  • 5 ounces fresh baby arugula
  • 1/4 cup crumbled goat cheese
  • 1/4 cup raw pecans, toasted
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Prepare the peaches by washing them thoroughly. If desired, peel them by scoring an ‘X’ on the bottom, blanching in boiling water for 30 seconds, and transferring to ice water. Slice into thin wedges or bite-sized pieces and set aside.
  2. Make the vinaigrette by combining olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl. Whisk vigorously until emulsified and slightly thickened.
  3. Toast the pecans in a small skillet over medium heat for 2-3 minutes, shaking frequently, until fragrant. Remove from heat and let cool.
  4. Place the arugula in a large mixing bowl. Add the sliced peaches and crumble the goat cheese over the top.
  5. Sprinkle the toasted pecans evenly over the salad.
  6. Drizzle the vinaigrette over the salad just before serving. Use salad tongs to gently toss everything together to coat the leaves without bruising them.
  7. Serve immediately on individual dishes or a large platter.

Notes

Do not dress the salad too early, or the arugula will wilt. Add dressing right before serving. If prepping ahead, store components separately. Keep sliced peaches in an airtight container with a squeeze of lemon juice to prevent browning. Toast nuts ahead of time for best texture.

Nutrition

Keywords: summer salad, peach salad, arugula salad, easy recipe, healthy lunch, gluten-free, vegetarian, quick meals, seasonal produce

Find it online: https://cooltastes.com/summer-peach-arugula-salad-best-easy-summer-recipe/