Sweet, ripe peaches and peppery arugula are one of those pairings that just taste so good together. Add creamy, tangy goat cheese and toasted, buttery pecans, and you've got a fresh 15-minute Peach and Arugula Salad with Goat Cheese that's tailor-made for summer peach season.
Recipe at a glance
🍑 Origin: Classic American-inspired summer salad featuring seasonal peaches
⏱️ Total Time: 15 minutes
🍽️ Serves: 4
🍗 Best Served With: Grilled chicken, shrimp, steak, salmon, burgers, or crusty bread
🌿 Key Flavor: Sweet, juicy peaches balanced with peppery arugula, creamy goat cheese, crunchy pecans, and a tangy balsamic dressing
✨ What Makes This Recipe Different: A simple homemade balsamic dressing brings everything together without overpowering the fresh ingredients. It's elegant enough for entertaining yet easy enough for a quick weeknight lunch or side dish.
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The best fresh peach salad
If you're looking for a simple summer salad that tastes anything but simple, this Arugula Salad with Peaches and Pecans is the one. Ready in just 15 minutes, it's sweet, savory, tangy, and crunchy all at once. Fresh, ripe peaches, peppery arugula, creamy goat cheese, and buttery pecans come together in every bite for the perfect balance of flavors and textures.
Whether you're serving it as a light lunch, an easy side dish, or bringing it to a cookout or summer gathering, this fresh peach salad always fits the occasion and makes the most of peach season. For a heartier meal, simply add grilled chicken or shrimp. And if you can't get enough peaches this time of year, be sure to try my Peach Smoothie and Peach and Chicken Salad with Bacon, too.
Ingredients
- Arugula or baby arugula - baby spinach or spring mix will also work
- Peaches - ripe and firm, sliced
- Goat cheese - feta will also work
- Pecans - lightly toasted and chopped
- Red onion - thinly sliced or chopped
- For the Balsamic Dressing
- Extra virgin olive oil
- Balsamic vinegar
- Honey
- Dijon mustard
- Salt - I prefer to use coarse kosher salt rather than table salt in all my recipes
- Black pepper - freshly ground will give you the best flavor
See recipe card for quantities.
Instructions
- Step 1: Soak red onions in cold water for 10-15 minutes (to get rid of the harsh flavor).
- Step 2: Make the dressing in a small bowl (olive oil, balsamic, mustard, honey, salt & pepper).
- Step 3: Toast the nuts in a small skillet. Watch not to burn.
- Step 4: Place arugula and peaches in a large bowl or platter.
- Step 5: Add goat cheese and drained red onions.
- Step 4: Drizze with balsamic dressing, sprinkle with toasted nuts and garnish with basil.
Recipe Substitutions and Variations
- This Balsamic Maple Dressing will also work well on this salad, as will my Honey Lemon Vinaigrette.
- Add grilled chicken or shrimp for extra protein or to make it a full meal.
- Slice and grill the peaches for extra sweetness and flavor
- Swap goat cheese for feta, burrata, or fresh mozzarella.
- If you don’t have arugula, baby spinach or spring mix will also work great
- Use walnuts, pistachios, or almonds instead of pecans.
- Sprinkle in some blueberries or blackberries.
- Add avocado.
- Add prosciutto or capers for a salty bite.
- Add fresh basil leaves or mint.
What to Serve with Peach Balsamic Salad
This peach salad is great alongside meat or fish. Try it with my Feta And Spinach Stuffed Chicken Breast or Baked Chicken Parm Meatballs.
For a summer soup and salad combo, try it with my Ground Chicken And Veggie Soup, Tomato and White Bean Soup, or my Loaded Cauliflower Soup.
Recipe Tips and Tricks
- Peaches should be ripe but still firm. They should hold their shape when sliced.
- If you don't want to use pecans, swap them for walnuts, pistachios or almonds.
- Keep an eye on the nuts when toasting. They can turn from perfect to unusable in seconds.
- Wait to dress the salad until just before serving to keep everything fresh and crisp.
- Add grilled chicken, grilled shrimp, or sliced steak for a more filling, protein-packed salad or full meal.
Storage Tips
- This peach salad with pecans is best enjoyed immediately. If you are making it for meal prep, store the ingredients separately.
- Store dressing separately if making ahead and add just before serving.
- Dressed salad will wilt quickly. Store in an airtight container and eat leftovers within 24 hours
Recipe FAQs
Yes. Nectarines are a great alternative, especially for those who don’t like the fuzzy peel.
Feta, haloumi, mozzarella or burrata are all fantastic subs for goat cheese.
No, but lightly toasting nuts releases the natural oils and gives the pecans a light, buttery flavor.
Yes, chicken, shrimp, or salmon will work best.
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Recipe
Ingredients
- 4 oz arugula or baby arugula
- 2 peaches ripe, sliced
- 3 oz goat cheese
- ⅓ cup pecans chopped
- ¼ cup red onion thinly sliced or chopped
Balsamic dressing
- 3 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
- Toast the pecans in a dry skillet for 3–5 minutes for extra crunch and flavor.
- Arrange the arugula on a large bowl or serving platter.
- Top with the sliced peaches, crumbled goat cheese, chopped pecans, and red onion.
- Drizzle with the balsamic dressing just before serving and toss gently to coat, or serve the dressing on the side.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
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