Fresh Peach, Cherry, Arugula and Goat Cheese Salad

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
A wonderful fresh, flavourful main-course salad you will feel good eating. Will make 2 or 3 large supper salads


Candied Pecans:

  • 2 tsp butter
  • 2 Tbsp brown sugar packed
  • 2 tsp corn syrup
  • Pinch salt
  • 1 cup pecan halves

For the Salad:

  • 2 cups baby arugula
  • 2 cups baby spinach
  • 2 cups mixed greens
  • 1/4 cup balsamic vinegar
  • 3 tbsp. vegetable oil or canola
  • 1/4 tsp. each of salt and freshly ground black pepper
  • 2 peaches ripe, or nectarines
  • 12 cherries ripe, or you could substitute dried cranberries
  • 1/2 cup goat cheese about a 140g roll


  • Make the candied pecans: Combine brown sugar, butter, corn syrup and salt in a large skillet. Stir over medium heat until butter is melted. Add pecans and cook, stirring constantly, for 5-7 minutes. Make sure pecans are all coated evenly. Spread pecans in single layer on parchment paper and cool completely.
  • Candied nuts keep in an airtight container at room temperature 1 week.
  • Wash arugula, spinach and mixed greens, then spin dry. Place in a bowl and toss together. Set aside.
  • In a small bowl, whisk balsamic vinegar with oil and salt and pepper.
  • Drizzle dressing over greens and toss to evenly coat. Arrange a nest of greens on each plate. Divide peaches and cherries among salads. Crumble 2 tablespoons goat cheese evenly over top of each salad. Sprinkle with candied pecans. Serve immediately.