Peach and Goat Cheese Salad

This peach and goat cheese salad is made with spinach, arugula, basil, and a super simple balsamic vinaigrette dressing. This easy recipe comes together in 15 minutes and is a delicious and nutritious way to use up those summer peaches.

Course lunch, salads

Cuisine American

Diet Gluten Free

Prep Time 15

Total Time 15

Servings side servings

Calories 250kcal

Author Sara

Equipment

1 large serving plate or bowl
1 mason jar, or small bowl (to make the dressing)

Ingredients

For the Salad

5 oz spinach and arugula mix
½ cup sliced almonds
3 fresh peaches, pitted and sliced
3-4 oz goat cheese, crumbled
8 large leaves of basil, chopped
¼ red onion, thinly sliced

For the Balsamic Vinaigrette

¼ cup extra-virgin olive oil
2 tbsp. balsamic vinegar
1 tbsp. honey
1 tsp. Dijon mustard
¼ tsp. fine sea salt
⅛ tsp. ground pepper

Instructions

Place the spinach and arugula in a large shallow bowl or on a serving plate.
Next, toast the almonds. Heat a small pan over medium-low heat and add sliced almonds. Stir frequently, until lightly toasted and fragrant. This should only take 2-3 minutes. Remove from heat.
Make the dressing. Combine all dressing ingredients in a mason jar, cover, and shake vigorously until combined (alternatively, you can add all ingredients to a small bowl and whisk together). Toss the spinach and arugula with ½ of the prepared dressing.
Evenly place the sliced peaches, goat cheese crumbles, basil, onion, and toasted almonds on top of the salad greens. Drizzle with additional vinaigrette to taste (you may not need all of it) and serve immediately. Enjoy!

Notes

If you're making the salad in advance, do not add the dressing until right before serving.
Use a large serving platter or shallow bowl to prevent all the toppings from weighing down the greens.
Leftovers can be stored in the fridge for 2-3 days (note that the toppings may get soggy as they sit).

Nutrition