November 21st, 2024
Recipes
Arugula Salad with Peach and Pecan
Valentina P
- Difficulty
•
- Time 15"
Juicy, ripe peaches tossed with nutty pecans, arugula, and tangy goat cheese. Drizzle it all with a simple honey-mustard vinaigrette and enjoy the fruits (literally) of your labor. Don't skip the step of toasting the pecans, as it really brings out the flavor. Vegan option.
How To MakeDiet Type: Classic
Shopping List
-
Salad
- 4 large handfuls arugula
- 1 large ripe peach, thinly sliced
- 1/2 cup pecans
- 33333333/100000000 cup goat cheese, crumbled (or soft non-dairy cheese) Honey Mustard Vinaigrette
- 6 tablespoons olive oil
- 2 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey (or maple syrup)
- salt and black pepper, to taste
Instructions
- Step 1: Toast the pecans in a dry pan or 350°F oven until fragrant. Be careful not to burn. In an oven, it should only take about 5 minutes. Set the pecans aside on a plate when done (if left in the hot pan, they will continue to cook).
- Step 2: Whisk together the vinaigrette ingredients until smooth. Be generous with the black pepper.
- Step 3: Combine all salad ingredients together in a large bowl. Add the vinaigrette, to taste, and toss to combine.
- Serve: Grab a fork and enjoy. This is amazing alongside roasted pork tenderloin or baked honey dijon chicken.
Recipe Notes
Every 4 large handfuls of arugula is equal to about 4 cups.
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Arugula Salad with Peach and Pecan
PT15M 4 large handfuls arugula 1 large ripe peach, thinly sliced 1/2 cup pecans 33333333/100000000 cup goat cheese, crumbled (or soft non-dairy cheese) 6 tablespoons olive oil 2 tablespoon apple cider vinegar 1 tablespoon dijon mustard 1 tablespoon honey (or maple syrup) salt and black pepper, to taste Gluten Free Paleo Vegan 3 Servings
Ingredients:
Fantastic summer salad! I added sliced plums, which was nice too!
That salad looks beautiful (love the patterned bowl too)! I’ll have to give it a try with the plums — it sounds delicious.😊