Arugula Salad with Peach and Pecan - Bravabod
Recipes

Arugula Salad with Peach and Pecan

Valentina

Take advantage of peach season with this delicious salad inspired by the flavors of late summer. Juicy, ripe peaches are the perfect contrast to nutty pecans, bitter arugula, and tangy goat cheese. Toss it all with a simple honey-mustard vinaigrette and enjoy the fruits (literally) of your labor. Don't skip the step of toasting the pecans, as it really brings out the flavor. This is amazing alongside roasted pork tenderloin or baked chicken.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    Salad
  • 4 large handfuls arugula
  • 1 large ripe peach, thinly sliced
  • 1/2 cup pecans
  • 33333333/100000000 cup goat cheese, crumbled Honey Mustard Vinaigrette
  • 6 tablespoons olive oil
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • salt and black pepper, to taste

Instructions
  1. Step 1: Toast the pecans in a dry pan or 350°F oven until fragrant. Be careful not to burn. In an oven, it should only take about 5 minutes. Set the pecans aside on a plate when done (if left in the hot pan, they will continue to cook).
  2. Step 2: Whisk together the vinaigrette ingredients until smooth. Be generous with the black pepper.
  3. Step 3: Combine all salad ingredients together in a large bowl. Add the vinaigrette, to taste, and toss to combine.
  4. Serve: Grab a fork and enjoy.

Recipe Notes

Every 4 large handfuls of arugula is equal to about 4 cups.

Nutrition

Take advantage of peach season with this delicious salad inspired by the flavors of late summer. Juicy, ripe peaches are the perfect contrast to nutty pecans, bitter arugula, and tangy nut-based cheese. Toss it all with a simple honey-mustard vinaigrette and enjoy the fruits (literally) of your labor. Don't skip the step of toasting the pecans, as it really brings out the flavor. This is amazing alongside roasted pork tenderloin or baked chicken.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    Salad
  • 4 large handfuls arugula
  • 1 large ripe peach, thinly sliced
  • 1/2 cup pecans
  • 33333333/100000000 cup soft nut-based cheese, crumbled (store-bought or homemade) Honey Mustard Vinaigrette
  • 6 tablespoons olive oil
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • salt and black pepper, to taste

Instructions
  1. Step 1: Toast the pecans in a dry pan or 350°F oven until fragrant. Be careful not to burn. In an oven, it should only take about 5 minutes. Set the pecans aside on a plate when done (if left in the hot pan, they will continue to cook).
  2. Step 2: Whisk together the vinaigrette ingredients until smooth. Be generous with the black pepper.
  3. Step 3: Combine all salad ingredients together in a large bowl. Add the vinaigrette, to taste, and toss to combine.
  4. Serve: Grab a fork and enjoy.

Recipe Notes

Every 4 large handfuls of arugula is equal to about 4 cups.

Nutrition

Take advantage of peach season with this delicious salad inspired by the flavors of late summer. Juicy, ripe peaches are the perfect contrast to nutty pecans, bitter arugula, and tangy plant-based cheese. Toss it all with a simple maple-mustard vinaigrette and enjoy the fruits (literally) of your labor. Don't skip the step of toasting the pecans, as it really brings out the flavor.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    Salad
  • 4 large handfuls arugula
  • 1 large ripe peach, thinly sliced
  • 1/2 cup pecans
  • 33333333/100000000 cup soft plant-based cheese, crumbled (store-bought or homemade) Maple Mustard Vinaigrette
  • 6 tablespoons olive oil
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup
  • salt and black pepper, to taste

Instructions
  1. Step 1: Toast the pecans in a dry pan or 350°F oven until fragrant. Be careful not to burn. In an oven, it should only take about 5 minutes. Set the pecans aside on a plate when done (if left in the hot pan, they will continue to cook).
  2. Step 2: Whisk together the vinaigrette ingredients until smooth. Be generous with the black pepper.
  3. Step 3: Combine all salad ingredients together in a large bowl. Add the vinaigrette, to taste, and toss to combine.
  4. Serve: Grab a fork and enjoy.

Recipe Notes

Every 4 large handfuls of arugula is equal to about 4 cups.

Nutrition

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  • Paula
    August 14, 2021

    Fantastic summer salad! I added sliced plums, which was nice too!

    • Valentina P
      August 15, 2021

      That salad looks beautiful (love the patterned bowl too)! I’ll have to give it a try with the plums — it sounds delicious.😊

What you should eat next

Arugula Salad with Peach and Pecan

PT15M 4 large handfuls arugula 1 large ripe peach, thinly sliced 1/2 cup pecans 33333333/100000000 cup goat cheese, crumbled 6 tablespoons olive oil 2 tablespoon apple cider vinegar 1 tablespoon dijon mustard 1 tablespoon honey salt and black pepper, to taste Gluten Free Paleo Vegan 3 Servings Ingredients:

3 Servings

No Ratings

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Takes 1 min