Peach Arugula Salad
Fresh and vibrant Peach Arugula Salad with sweet peaches, peppery greens, creamy goat cheese, and toasted pecans. Perfect summer salad ready in 15 minutes!
Equipment
- Large salad bowl
- Small mixing bowl
- Whisk
- Sharp knife
- Cutting board
Ingredients
- 6 cups fresh baby arugula washed and dried
- 4 ripe peaches pitted and sliced into wedges
- 1/2 cup crumbled goat cheese or feta cheese
- 1/4 cup toasted pecans roughly chopped
- 1/4 red onion thinly sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, and Dijon mustard until smooth. Season with salt and pepper to taste. Set aside.
- Toast the nuts: In a dry skillet over medium heat, toast pecans for 3-5 minutes until fragrant, stirring frequently. Let cool completely.
- Prepare arugula: Ensure arugula is completely dry after washing. Place in a large serving bowl or divide among individual plates.
- Slice peaches: Cut peaches in half, remove pits, and slice into even wedges. Arrange over arugula.
- Assemble salad: Scatter sliced red onion, crumbled goat cheese, and toasted pecans over peaches and arugula.
- Serve: Drizzle dressing over salad just before serving and toss gently to combine. Serve immediately.
Notes
- Choose peaches that are fragrant and yield slightly to gentle pressure for best results.
- Make sure arugula is completely dry to prevent soggy salad.
- Toast nuts ahead of time for quicker assembly.
- Dress salad right before serving to maintain crisp texture.