Peach Salad Recipe
This Peach Salad Recipe is a vibrant celebration of summer flavors, showcasing juicy peaches, sweet blueberries, and crunchy candied pecans atop a bed of fresh arugula. The combination of creamy goat cheese and a tangy dressing enhances the dish’s appeal, making it perfect for picnics, barbecues, or light lunches. Not only is it visually stunning, but it’s also packed with nutrients from the fresh fruits and greens. With its delightful mix of textures and flavors, this salad is sure to impress at any gathering.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 ripe peaches (peeled)
- ¾ cup blueberries
- 5 ounces baby arugula
- ½ cup pecans
- ¾ cup crumbled goat cheese
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons honey (for candied pecans)
- 1 teaspoon curry powder
- ½ teaspoon turmeric powder
- ½ teaspoon salt (for candied pecans)
- 2 teaspoons unsalted butter
Instructions
- Preheat the oven to 350°F (175°C). Toss pecans with honey, curry powder, turmeric powder, and salt. Spread on a baking sheet and bake for 10-15 minutes until golden brown.
- In a mixing bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper for the dressing.
- On a large platter or bowl, layer arugula as the base. Add sliced peaches and blueberries on top. Sprinkle with goat cheese and drizzle with dressing.
- Finish by adding the candied pecans for an extra crunch.
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://cookingwithbrianna.com/peach-salad-recipe/