Arugula Salad With Peaches For Two Recipes

PEACH SALAD RECIPE WITH WALNUT DRESSING

Peach Salad Recipe With Walnut Dressing image

This beautiful peach salad recipe puts those juicy ripe peaches of summer in the spotlight and is easy to prep ahead. Just add the deliciously rich, nutty walnut dressing before serving.

Provided by Cheryl

Time 20m

Number Of Ingredients 13

Ingredients

2 -3 ripe peaches, sliced or cut in chunks (no need to remove skin)
1 cup shredded celeriac ((about 1/2 celeriac peeled and shredded with box grater))
4 radishes, sliced
6 cups lettuce greens Note 1
Garnish and other add-in ideas: chopped/sliced avocado, feta or goat cheese, pomegranate seeds, 1/2 cup cooked quinoa, herbs, etc.
3/4 cup -1 cup walnuts Note 2
1 teaspoon lemon zest (from 1 small lemon or 1/2 large))
1 tablespoon white balsamic vinegar Note 3
1 clove garlic, minced
1 teaspoon maple syrup
salt and pepper to taste ((I used about 1/2 tsp kosher salt and 1/4 tsp pepper))
Optional: 1-2 tsp of chopped thyme or chives
1/2 cup olive oil

Steps:

TOAST WALNUTS: Do this first. While nuts are toasting, do your chopping and cutting. Heat oven or toaster oven to 350F. Place walnuts in pan. Roast for 8-11 minutes until fragrant. Let cool.
ASSEMBLE SALAD: Place greens on a platter or wide mouthed bowl. Scatter peaches and radishes on top and any other garnish/fillings you're using.
MAKE WALNUT DRESSING: Add all walnut dressing ingredients to food processor. Pulse until walnuts are coarsely chopped. If you don't have a processor, chop walnuts, add other ingredients except oil, then whisk in oil until well blended. Drizzle dressing over peach salad.

Nutrition Facts : Calories 446 kcal, Carbohydrate 18 g, Protein 5 g, Fat 42 g, SaturatedFat 5 g, Sodium 232 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

ARUGULA SALAD WITH PEACHES, GOAT CHEESE AND BASIL

Arugula Salad With Peaches, Goat Cheese and Basil image

This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don't need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can't find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.

Provided by Lidey Heuck

Categories brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup pine nuts
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar or white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 to 5 ounces baby arugula
2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)
1/2 cup julienned fresh basil leaves
2 ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste

Steps:

In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.

ARUGULA SALAD WITH PEACHES, SORGHUM, ALMONDS AND LEMON-HONEY VINAIGRETTE

Arugula Salad with Peaches, Sorghum, Almonds and Lemon-Honey Vinaigrette image

This arugula and peach salad is like summer sunshine on a plate! Nutty tasting and fiber-rich whole-grain sorghum, nutrient-packed peppery arugula, and healthy fats from the flavorful Marcona almonds, plus a light drizzle of Lemon-Honey Vinaigrette, round out the cast of simple ingredients in this light, yet satisfying, seasonal salad.

Provided by EA Stewart

Categories main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 8

Ingredients

3 tablespoons neutral-tasting vegetable oil, such as high-oleic safflower oil
2 teaspoons honey
2 tablespoons fresh lemon juice (from about 1/2 lemon)
Kosher salt and freshly ground black pepper
2 cups baby arugula
1/2 cup warm cooked whole-grain sorghum (see Cook's Note)
1 peach, sliced into wedges
1/4 cup salted or seasoned Marcona almonds

Steps:

For the lemon-honey vinaigrette: Combine the oil, honey and lemon juice in a small jar, and shake well to combine. Add salt and pepper to taste, and set aside.
For the salad: Put the arugula on a salad plate and top with the cooked sorghum. Top with peach slices and sprinkle with Marcona almonds. Drizzle 2 tablespoons Lemon-Honey Vinaigrette on top, or to taste. Serve immediately.

Nutrition Facts : Calories 480, Fat 31 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 275 milligrams, Carbohydrate 50 grams, Fiber 6 grams, Protein 13 grams, Sugar 15 grams

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