Description
A vibrant summer salad featuring juicy peaches, peppery arugula, tangy cheese, and a balsamic-honey dressing. Perfect as a side or light lunch, this dish balances sweet, tangy, and earthy flavors for a crowd-pleasing experience.
Ingredients
4 ripe peaches, pitted and sliced
6 cups fresh arugula
½ cup crumbled goat cheese or feta cheese
¼ cup toasted pecans or walnuts
¼ red onion, thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Instructions
Toss arugula, peaches, and red onion in a large bowl.
In a separate small bowl, whisk balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper to create the dressing.
Pour dressing over the salad and toss gently.
Top with crumbled cheese and toasted nuts. Serve chilled.
Notes
For a nut-free version, omit pecans/walnuts and add pumpkin seeds.
Replace feta with vegan cheese for a dairy-free alternative.
Stir in a handful of fresh mint for extra brightness. Store leftovers in an airtight container in the fridge for up to 1 day.
- Prep Time: 15
- Cook Time: 5
- Category: Dinner
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg