Arugula, peach, and goat cheese salad

Total Time:   15 min   Prep: 15 min  Cook:  0 min  Serves: 4
Difficulty: Easy

Peppery arugula and tart crumbled semisoft goat cheese go beautifully with sweet peaches in this pretty-looking, 15-minute salad. The combo is a true winner—especially topped with some chopped salted nuts. Here we call for dry-roasted pistachios, but you can use your favorite type of nut, preferably toasted for even more flavor. We also love the color and texture addition of thinly sliced red onions, but you can substitute whatever kind of onion you have on hand. Everything in this salad is beautifully complemented by the peach purée made with olive oil, red-wine vinegar, salt, and pepper. You can use mango when peaches are not in season.



3 medium, ripe but not mushy

Olive oil

1 Tbsp, extra virgin

Red-wine vinegar

1 Tbsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground (plus extra for garnish – optional)




6 cup(s), baby variety

Uncooked red onion(s)

½ small, thinly sliced

Semisoft goat cheese

¼ cup(s), crumbled

Salted dry-roasted pistachio nuts

¼ cup(s), coarsely chopped


1. Peel and pit one peach; cut it into chunks. Cut remaining peaches into thin slices or wedges; set aside.

2. Put peach chunks, oil, vinegar, salt and pepper in a blender; blend until smooth and set aside.

3. Place arugula, onion and peach slices in a large serving bowl; drizzle with dressing and gently toss to coat. Sprinkle with cheese and nuts; grind some extra black pepper over top, if desired. Yields about 2 cups salad mixture and 1 tablespoon each cheese and nuts per serving.