Description
A light and refreshing summer salad featuring sweet peaches, peppery arugula, crunchy walnuts, and a tangy vinaigrette.
Ingredients
Units
Scale
- 4 cups fresh arugula
- 2 ripe peaches, sliced
- 1/2 cup walnuts, toasted
- 1/4 cup crumbled feta or goat cheese (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- Wash and dry the arugula and peaches.
- Slice the peaches into thin wedges.
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring occasionally.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey (or maple syrup), salt, and pepper to make the vinaigrette.
- In a large bowl, combine arugula, sliced peaches, and toasted walnuts.
- Drizzle the vinaigrette over the salad and toss gently to coat.
- Top with crumbled cheese if using, and serve immediately.
Notes
- Use ripe but firm peaches for the best texture.
- For a vegan version, omit the cheese or use a plant-based alternative.
- Add grilled chicken or shrimp for a protein boost.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
