Peach and Goat Cheese Salad
This peach and goat cheese salad is the ultimate summer salad recipe made with fresh seasonal ingredients and a zesty balsamic vinaigrette.
I love to make recipes with peaches when they are in season, and this peach and goat cheese salad is the best way to savor their juicy goodness.
Tossed in a zesty balsamic vinaigrette, it's quick, easy to whip up, and makes a beautiful impression when served!
You can serve it as a meal or a side dish depending on the occasion!
Ingredients & Substitutions
- Arugula: Adds a peppery, fresh base to the salad. If arugula isn't available, you can use baby spinach or mixed greens instead.
- Peaches: Adds a juicy, sweet, and slightly tart flavor to the salad. If you can't get a hold of fresh peaches, look for nectarines, apricots, or even plums.
- Goat Cheese: Provides a creamy, tangy flavor that pairs perfectly with the sweetness of the peaches. Feta cheese or blue cheese can be used for a saltier flavor.
- Pecans: Adds a crunchy texture and a nutty flavor. Walnuts or roasted almonds are great substitutes that taste delicious with the other ingredients.
- Fresh Basil: Adds an herby freshness to the salad and pairs perfectly with the peaches and goat cheese.
- Avocado: Adds a creamy, rich texture.
- Croutons: Croutons are optional, but I highly suggest making homemade croutons for this salad.
- Balsamic Vinaigrette: A blend of balsamic vinegar, olive oil, honey, Dijon mustard, fresh garlic, salt, and pepper make the best balsamic vinaigrette!
How to make Peach and Goat Cheese Salad
Step 1: Make the balsamic vinaigrette
In a small bowl or jar, whisk together the balsamic vinegar, olive oil, honey, dijon mustard, garlic, salt and pepper.
If using a jar, seal the lid and shake until well combined.
Step 2: Assemble the salad
In a large bowl, add the arugula, peaches, basil, pecans, avocado, and goat cheese.
Step 3: Dress and toss
Drizzle about half of the dressing over the salad. Gently toss the salad to coat the ingredients lightly with the dressing. As more dressing as needed.
Step 4: Adjust
Top with more crumbled goat cheese and pecans if desired and serve.
Pro Tip
Be careful not to overdress your salad! Too much dressing can overwhelm the flavors and make the ingredients soggy.
To keep the goat cheese in nice chunks, crumble it over the salad after you’ve tossed the other ingredients together.
Serve
This salad is great on its own but it's even better when topped with air fryer chicken, air fryer shrimp, or salmon. For extra crunch, top with homemade sourdough croutons.
How to Store
Store the salad ingredients in an airtight container and the balsamic vinaigrette in a sealed jar.
Refrigerate for up to 2 days. For best results, toss the salad with the dressing just before serving. Remember, it's best enjoyed fresh!
More Salad Recipes
More lunch and dinner recipes
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Peach Arugula Salad with Balsamic Vinaigrette
INGREDIENTS
- 5 oz arugula (about 4 cups)
- 2 large peaches (sliced)
- 4 oz goat cheese (crumbled)
- ⅓ cup pecans (roughly chopped)
- ¼ cup fresh basil (julienned)
- 1 avocado (diced)
- 1 cup croutons
Balsamic Vinaigrette
- 2 tablespoons balsamic vinegar
- 2 tablespoon olive oil
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 1 garlic clove (minced)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey, dijon mustard, minced garlic, salt and pepper. Set aside.
- In a large bowl, add the arugula, peaches, basil, pecans, avocado, and goat cheese.
- Drizzle half of the dressing over the salad. Gently toss the salad to coat the ingredients with the dressing. Add more dressing as needed.