Peach arugula salad with goat cheese is a quick and healthy salad that is a great combination of sweet, peppery, and tangy.
Sweet ripe peaches are in contrast with spicy arugula and tangy goat cheese to make a unique blend of flavors. The creamy goat cheese melts into the salad adding a rich and creamy dimension with a hint of crunch from the pistachios.
If you like salads like this one, try our arugula and fig salad.
Recipe Highlights
- It's a simple salad that is quick and easy to make with only a few ingredients.
- It's healthy and hearty enough to make into a meal see serving suggestions below.
Here is What You Will Need
Ingredients
- Baby arugula
- Shelled roasted pistachios
- Fresh peaches
- Fresh goat cheese
- Fresh lemon juice
- Extra virgin olive oil
- Maple syrup or honey
- Dijon mustard
- Sea salt and black pepper (optional to taste)
Equipment
- Small jar to mix up the dressing (optional)
- Citrus juicer (optional and will make your life easier)
- Large bowl & small salad bowls.
How to make arugula goat cheese salad
Prepare the ingredients: Rinse and dry the arugula and peaches. Slice the peaches, and mix up the dressing ingredients.
Step 1. Start with salad ingredients
Place arugula and sliced peaches into a salad bowl.
Step 2. Pistachios
Add the pistachios and goat cheese.
Step 3. Cheese and dressing
Add the goat cheese crumbles and half of the dressing. Gently combine arugula and peaches with the nuts and chees. Season with salt and pepper to taste and serve.
NOTE: Serve the salad with the reserved dressing on the side.
Ingredient Notes
The complete list of ingredients to make this recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Baby arugula has tender petite leaves with a peppery flavor and it is not as strong as mature arugula. Either version of arugula (baby or mature) can be used to make this salad, though baby arugula is more common in salads due to its milder flavor and tender texture.
Spinach or field greens can be used as substitutes for this salad.
Pistachios add a nice crunch to this delicious salad, and they can be substituted with almonds.
Lemon juice can be replaced with white wine vinegar, apple cider vinegar or balsamic vinegar for a slightly tangy dressing.
Goat cheese in this recipe adds a nice creamy texture and can be replaced with your favorite cow's milk cheese such as feta cheese, blue cheese, shaved parmesan or baby mozzarella balls.
Serving suggestions
This peppery arugula salad with peaches is the perfect side dish to serve with cilantro lime shrimp or pasta with homemade bolognese sauce. It also tastes great as a main dish topped with grilled chicken, shrimp or salmon.
Make it ahead of time
Make dressing and store it in the refrigerator for up to four days. One day before serving the salad, prepare the peaches and store them in the refrigerator in an airtight container and store the arugula in a separate bowl.
10 to 20 minutes before serving remove the dressing from the refrigerator and put the salad together by combining the peaches and arugula in a bowl, and add the pistachios and crumbled cheese. Toss in the dressing and serve.
How to store leftovers
Even though this simple arugula salad tastes best when is freshly made, leftovers can be stored in the refrigerator for up to one day. You may need to add a little bit of dressing or plain olive oil and toss it together.
Recipe variations
Vegan arugula salad -leave the cheese out or substitute goat cheese with vegan cheese.
Change up the fruit - and use fresh seasonal fruit such as fresh figs, Asian pear, or apples.
Zesty arugula salad - add sliced red onions to the salad and replace the pistachios with spicy pecans.
Tips
- If the olive oil in the dressing solidifies, after storing it in the refrigerator, place the container of dressing in warm water for a few minutes to soften it.
It's up to you. Peach skin is high in fiber and antioxidants which will provide the greatest health benefits. But if you don't care for the texture of peach skin, peel it off with a paring knife.
Ripe peaches will smell sweet, have a dark yellow color and will have some give to them when gently pressed.
You might also like these summer salads
- Greek Pasta Salad
- Summer Cucumber Salad with Blueberries
- Asian Pasta Salad with Chicken
- Greek Chopped Salad
📖 Recipe
Click on serving size to scale this recipe
Ingredients
- 2 cups baby arugula
- 2 peaches sliced or diced
- ¼ cup goat cheese crumbles
- ¼ cup roasted and shelled pistachios
- ½ cup olive oil
- ¼ cup fresh squeezed lemon juice
- 1 teaspoon maple syrup or honey
- 1 teaspoon Dijon mustard
Instructions
- Place arugula, sliced peaches, roasted pistachios and goat cheese into a salad bowl.
- Make the dressing by whisking in a bowl or shaking in a jar olive oil, lemon juice, maple syrup and dijon mustard.
- Pour enough dressing over the salad so that all of the ingredients are coated and serve with extra dressing on the side.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Check out more of our Plant-Based Recipes Here!
Yvette says
I made this salad last weekend, and it was a hit. So easy to make and tasty too! I might try a different cheese the next time I make it.