Description

Indulge in the vibrant flavors of summer with this refreshing Peach Salad Recipe. Perfect for picnics, light dinners, or as an eye-catching side dish at gatherings, this salad combines juicy peaches and tart blueberries over a bed of peppery arugula. Topped with creamy goat cheese and crunchy candied pecans, every bite is a delightful blend of textures and tastes. This dish is not only visually stunning but also packed with essential nutrients, making it a deliciously healthy choice for any occasion.

Ingredients

Scale

4 ripe peaches (peeled)
5 ounces baby arugula
¾ cup blueberries
¾ cup crumbled goat cheese
½ cup pecans
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, and salt. Spread on a baking sheet and roast for 10-15 minutes until golden brown; let cool.
In a bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper to make the dressing.
In a large bowl, layer arugula, sliced peaches, and blueberries. Drizzle with dressing and toss gently. Top with goat cheese and cooled pecans.
Serve immediately for the freshest experience.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Roasting, Mixing
Cuisine: American

Nutrition

Serving Size: 1 salad serving (approx. 200g)
Calories: 280
Sugar: 20g
Sodium: 180mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 6g
Cholesterol: 10mg

Keywords: For added flavor, substitute goat cheese with feta or omit it entirely for a vegan option. To enhance sweetness, adjust honey in the dressing according to your preference. Store leftovers in an airtight container in the refrigerator for up to three days.