Peach Arugula Salad
This Peach Arugula Salad is at its best in summer when peaches are ripe and in season. The peppery bite of arugula pairs naturally with the sweetness of the peaches, and a simple balsamic vinaigrette keeps it nice and light.
The salad is on the table in 15-minutes and is a great side to serve with things like Pan Seared Chicken Thighs, Oven Baked Brisket, Air Fryer Chicken Cutlets, or a Savory Tart.
Recipe Overview: Peach Arugula Salad
Naturopaths Notes
Arugula (rocket) is at its best in spring and autumn when cooler temperatures keep the leaves from bolting. Once it flowers, the leaves often become bitter and lose that distinctive peppery flavor this salad relies on. When buying arugula, look for crisp, bright green leaves with a fresh aroma and avoid anything wilted, slimy or with brown spots.
Peaches are at their best during the summer months and at their peak towards the end of the season. You want to choose peaches with a deep golden or yellow colour and a hint of blush on the skin. They should be heavy for their size, smell sweet, and they should not feel overly firm when you give them a very gentle squeeze.
Key Ingredients
This salad is best made in the height of summer when peaches are ripe and easy to find. You don’t need to peel them, though you can if you prefer. Both yellow and white peaches work well, but yellow gives the salad a better color contrast against the arugula and goat’s cheese.
- Arugula – Also known as rocket, the peppery bite of this leafy green works well against the sweetness of the peaches and the creaminess of the goat’s cheese.
- Peaches – Go for perfectly ripe peaches. Under-ripe and you won’t get much sweetness, over-ripe and they’ll be difficult to slice cleanly.
- Soft goat’s cheese – The tangy, creamy flavor balances the strong flavors of the other ingredients in this salad. It also provides a beautiful color contrast against the green of the arugula and yellow of the peaches.
- Walnuts – Add fresh or toasted. While toasting is optional, I suggest it because it makes the walnuts milder and significantly increases their crunch.
- Prosciutto (optional) – Baked until crispy, this also adds good textural contrast.
- Dressing – A simple balsamic vinaigrette made with olive oil, balsamic vinegar, honey and Dijon mustard.
If peaches are not in season near you or you simply don’t like them, they can be replaced with nectarines or even yellow cherry tomatoes. Both are a great substitution although the tomatoes will mean there is less sweetness and fruitiness in the salad.
Substitutions And Variations
Maple syrup can replace the honey in the dressing in a 1:1 swap if preferred and will add delicious vanilla notes to the dressing.
Replace the peaches with any stone fruit of your choice. Nectarines, and apricots are the best choice though sweet plums are also fine.
Yellow or white peach varieties are suitable for this salad, but the yellow does look much more striking when it’s served. The bright yellow against the deep green of the arugula gives this dish plenty of visual appeal.
How To Make This Peach Arugula Salad
This is very quick to pull together and will be on the table in 15 minutes. It’s best made fresh right before your meal is served.
- Step 1: Preheat the oven to 400ºF/200ºC and whisk all the dressing ingredients together in a bowl and set aside.
- Step 2: Place walnuts on a lined baking sheet and bake for 6-7 minutes. If using prosciutto, put this on another lined baking tray and bake for 10 minutes.
- Step 3: Assemble the salad in a large bowl by adding layers of arugula, peaches, goat’s cheese, crumbled walnuts and prosciutto.
- Step 4: Drizzle ⅔ of the dressing over the top and serve straight away. More dressing can be added to each bowl served if desired.
The dressing is generous so if any is left, keep it in a jar with a lid on in the refrigerator. Use it on another salad within the week.
If you’ve got peaches leftover from this recipe, there are plenty of ways to use them! They’re delicious in this Burrata Peach Salad, in this Strawberry And Peach Smoothie, or you can try Fermenting Peaches in Honey instead.
Expert Tips
- Keep a close eye on the walnuts and prosciutto as they bake. They can both go from golden to burnt quickly.
- If you can only find firm peaches, leave them on the counter for a day or two before making this salad. A ripe peach makes a significant difference to the finished flavor and texture of the finished dish.
- Dress the salad just before serving to ensure it doesn’t become soggy.
How To Store
Store any leftovers in an airtight container in the refrigerator. The salad will still be delicious but will wilt and soften sitting in the dressing overnight. To minimize this, any leftovers are best eaten the next day.
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Peach Arugula Salad
Ingredients
- 4 cups arugula (rocket) This should be tightly packed cups (roughly 5 ounces / 150g)
- 5 oz soft goat's cheese / chèvre (150g)
- ½ cup walnuts
- 2 ripe peaches
- 6 slices prosciutto (optional)
Dressing
- ½ cup extra virgin olive oil
- 3 Tbsp balsamic vinegar 45ml
- 1 tsp Dijon mustard
- 2 tsp honey
- ½ tsp salt
- A few good grinds of black pepper
Instructions
- Preheat oven to 400ºF/200ºC.
- To make the dressing – place all the dressing ingredients into a bowl and whisk well to combine. Set aside and make the salad.
- Place slices of prosciutto (if using) on a baking sheet lined with baking paper. Place the walnuts on another sheet also lined with baking paper. Put both trays in the preheated oven. Bake the walnuts for ~6-7 mins. Bake the prosciutto for the full 10 minutes or until golden. Set both aside to cool. (See note 1)
- Once the prosciutto and walnuts are cooked, assemble the salad in layers by adding ⅓ of the arugula, ⅓ peach slices, and ⅓ goat's cheese into a large bowl. Crush over ⅓ of the cooled walnuts, crumble over 2 slices of cooked prosciutto and repeat this twice more so you have three layers. (See note 2 for more tips).
- Drizzle ⅔ of the dressing over the top and serve straight away. More dressing can be added to each bowl once served if desired.
This is such a great salad to serve alongside anything coming off the grill. A perfect summertime side.