Peach Arugula Salad

Fresh Peach, Cherry, Arugula and Goat Cheese Salad

Course: Salad
Cuisine: American, Canadian
Keyword: fresh peach salad, peach and goat cheese salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Energy: 476 kcal
Author: Jennifer Maloney
A wonderful fresh, flavourful main-course salad you will feel good eating. Will make 2 or 3 large supper salads


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


  1. Make the candied pecans: with oven rack in centre of oven, preheat oven to 350° F. Line a baking sheet with parchment paper and lightly butter the parchment.
  2. In a microwaveable bowl, stir together butter, sugar, corn syrup, spices, and salt. Microwave on high for 45 seconds. Carefully remove from microwave and add nuts, stirring to coat. Spread nuts in a single layer on the prepared baking sheet, separating any clumps.
  3. Bake, stirring nuts once with a spatula halfway through baking, until golden and bubbling, about 8-10 minutes. Cool on baking sheet on a rack for 30 minutes, then break into small clusters with your hands.
  4. Candied nuts keep in an airtight container at room temperature 1 week.
  5. Wash arugula, spinach and mixed greens, then spin dry. Place in a bowl and toss together. Set aside.
  6. In a small bowl, whisk balsamic vinegar with olive oil and salt and pepper.
  7. 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.