Peach arugula salad with goat cheese is a quick and healthy salad that is the perfect blend of sweet, peppery and tangy.
Sweet ripe peaches are in contrast with peppery arugula to make a unique blend of flavors. The goat cheese melts into the salad adding a rich and creamy dimension with a hint of crunch from the pistachios.
- It’s quick and easy to make with only a few ingredients – go to the recipe to see how
- It’s healthy and hearty enough to make into a meal – see serving suggestions.
Here is What You Will Need
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- Baby arugula
- Shelled roasted pistachios
- Fresh peaches
- Goat cheese
- Fresh lemon juice
- Olive oil
- Maple syrup or honey
- Dijon mustard
- Small jar to mix up the dressing (optional)
- Citrus juicer (optional and will make your life easier)
How to Make It
This salad comes together quickly, here is how: mix the dressing ingredients together, slice the peaches, and add the arugula to a salad bowl. Next, add the goat cheese crumbles, pistachios and pour on the dressing saving some to serve on the side. Gently combine toss the salad and enjoy!
Please note that this is a summary of steps, for detailed instructions see the recipe card below.
Estimated Time To Make This Recipe: 15 to 20 minutes
Arugula is nutrient rich, low calorie, full of antioxidants, and pairs perfectly with the other ingredients in this salad.
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.
Fresh, in season and ripe peaches are the best type of peaches to use in this salad. They can be sliced up in larger sized pieces or you can dice them up into smaller pieces, whichever you prefer.
If you aren’t sure how to tell if a peach is ripe, here are a few tips: ripe peaches will smell sweet, have a dark yellow color and will have some give to them when gently pressed.
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 you can slice the peaches and store them in the refigerator 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, add the pistachios and crumbled cheese. Toss in the dressing and serve.
TIP! If the olive oil in the dressing solidifies, place the container of dressing in warm water for a few minutes to soften it.
How to Store Leftovers
Store your leftover peach arugula salad in the refrigerator for up to one day. To serve it, add a little bit of dressing or plain olive oil and toss it together.
Change up the cheese and use feta, gorgonzola or thin slices of Parmesan cheese in place of the goat cheese.
For a vegan version, leave the cheese out.
Substitute the pistachios for walnuts, pecans or almonds.
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- Greek Pasta Salad
- Summer Cucumber Salad with Blueberries
- Asian Pasta Salad with Chicken
- Greek Chopped Salad
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.