Description

A fresh and colourful summer salad combining juicy ripe peaches, peppery arugula, creamy goat cheese, toasted pecans, dried cranberries, fresh herbs, and a simple honey balsamic dressing.

Ingredients

For the Salad

5 cups (100 g) fresh arugula

3 ripe but firm peaches, thinly sliced

4 oz (115 g) soft goat cheese, crumbled

1/3 cup (40 g) pecans, toasted and roughly chopped

1/3 cup (50 g) dried cranberries

2 tbsp fresh basil, chopped

1 tbsp fresh mint, chopped

For the Honey Balsamic Dressing

3 tbsp extra-virgin olive oil

1 1/2 tbsp balsamic vinegar

1 tbsp honey

1 tsp Dijon mustard

1 tbsp fresh lemon juice

1/4 tsp salt

1/4 tsp black pepper

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Instructions

1. Place the pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat, let them cool slightly, and roughly chop.

2. Wash and dry the peaches thoroughly. Cut them in half, remove the pits, and slice them into thin wedges, keeping the slices fairly thick so they maintain their shape.

3. In a small bowl or jar, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined.

4. Place the fresh arugula in a large serving bowl or platter. If the leaves are particularly large, gently tear them into smaller pieces.

5. Arrange the sliced peaches over the arugula, spreading them evenly throughout the salad.

6. Scatter the crumbled goat cheese, toasted pecans, dried cranberries, fresh basil, and mint evenly over the salad.

7. Drizzle the honey balsamic dressing over the salad just before serving, starting with a moderate amount and adding more according to taste.

8. Gently toss the salad until the arugula and peaches are lightly coated. Take care not to crush the peach slices or break up the goat cheese too much.

9. Serve immediately while the arugula is fresh, the peaches are juicy, and the toasted pecans are crunchy.

Notes

Choose firm-ripe peaches that are juicy and fragrant but firm enough to hold their shape when sliced. Yellow peaches, white peaches, or similar fresh varieties all work well. Nectarines can be used instead of peaches and do not need to be peeled. Feta is an excellent substitute for goat cheese if you prefer a saltier flavour. Soft ricotta or crumbled blue cheese can also be used. Toasted walnuts, almonds, or hazelnuts can replace the pecans. Toast the pecans for a few minutes before chopping to bring out their natural flavour and extra crunch. Prepare the dressing, toast the pecans, slice the peaches, and wash the arugula ahead of time, but keep the components separate until serving. Dress the salad just before serving to keep the arugula fresh and prevent it from becoming soggy. For a more filling meal, add grilled chicken, roasted chickpeas, quinoa, or another favourite protein. Store leftovers in an airtight container in the refrigerator and keep the dressing separate whenever possible.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: American