Peach Arugula Salad

A white bowl of arugula salad topped with sliced peaches, crumbled cheese, chopped pecans, and diced red onions sits next to a plate of savory chicken parm meatballs, with a gold spoon on the side and a checked napkin nearby.

Print Recipe

5 from 1 vote

Prep Time15

Course: dinner, lunch, Salad

Cuisine: American

Servings:

Calories: 258kcal

Author: Agnieszka

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

Use ripe but firm peaches. They should be sweet and juicy but still hold their shape when sliced.

If you don't want to use pecans, swap them for walnuts, pistachios or almonds.

Wait to dress the salad until just before serving to keep the arugula fresh and crisp.

Make it a meal. Add grilled chicken, grilled shrimp, or sliced steak for a more filling, protein-packed salad.

Storage: This salad is best enjoyed fresh. If preparing ahead, store the dressing separately and add it just before serving. Leftover dressed salad will wilt.

Nutrition