Peach arugula salad with raspberry vinaigrette

A peach arugula salad with feta cheese, pecans, and a raspberry vinaigrette.

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Peach arugula salad with raspberry vinaigrette

Bold flavored arugula makes a flavorful salad with very few ingredients. Add peaches, feta cheese, pecans, and a raspberry dressing for a seasonal summer salad.

Prep Time10

Total Time10

Servings: generous side salads

Calories: 341kcal

Ingredients

Arugula salad

5 ounces arugula
3 peaches
½ cup feta cheese or goat cheese
½ cup pecans candied is even better

Raspberry vinaigrette (makes about 1 cup)

6 ounces raspberries 1 small container
⅓ cup olive oil
2 tablespoon lemon juice or white wine vinegar
1 pinch salt

Instructions

Make the salad dressing

Add raspberries to a food processor or blender, and blend briefly until smooth. You don't need to remove the seeds, but can strain them if you want a smoother dressing. (I usually don't).
Add in olive oil and lemon juice, blending just until mixed. Add salt to taste.
The pectin in the raspberries act as a thickener and emulsifies without mustard. However, the emulsion is temporary and won't hold for hours, so add 1 teaspoon of mustard if you want a stronger emulsion.

Assemble the salad

Slice peaches (or cut into chunks).
Add arugula, peaches, cheese, and nuts to a bowl and toss with salad dressing. It's ready to serve.

Notes

Arugula is commonly sold in 5-ounce containers. Regular or baby arugula will both work.

This makes 4 generous side salads. If serving at a dinner party with other sides, it will probably serve 8 people.

Nutrition is calculated using all of the dressing (a generous quarter-cup per salad)

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Nutrition