Arugula Salad With Peaches and Goat Cheese
Grilled peach salad with arugula, goat cheese, and candied pecans, topped with a floral lemon lavender vinaigrette. Fresh, vibrant, and full of summer flavor.
🔗 Arugula Salad With Peaches and Goat Cheese Links
👩🍳Arugula Salad with Grilled Peaches and Goat Cheese (Plus Candied Pecans, Obviously)
If you’ve been hanging around here this summer, you’ve probably noticed I’m deep in my peach era. I mean, if you’re gonna be into peaches, summer in Missouri is the time. When my husband and I bought our little hobby farm about eight years ago, we planted a tiny orchard with big dreams. But let’s just say… we’re better at eating fruit than growing it. Our peaches stay small, turn green, and fall off before they’re ripe. The apples? Covered in fungus and bugs, thanks to the nearby cedar trees. Orchard pros we are not.
Thankfully, we’ve got plenty of spots around here where I can grab fresh, organic peaches straight from the farm. And when I do, I use them in recipes like this Arugula Salad with Grilled Peaches and Goat Cheese, finished with candied pecans because I wanted to and nobody stopped me.
The peaches get grilled until they’re caramelized and just slightly smoky, which makes this salad feel like something a little extra. Then come the candied pecans, crumbled goat cheese, and crispy bacon for good measure.
Finish it off with a drizzle of my Honey Lavender Lemon Vinaigrette and you’ve got a side salad that feels like it belongs on a summer dinner table. It’s fresh, a little fancy, and honestly just really good.
🛒 Arugula Salad With Peaches and Goat Cheese Ingredient
🥣 Visual Process for Making Arugula Salad With Peaches and Goat Cheese
Start by making the vinaigrette so the flavors have time to meld. Squeeze the juice from a couple lemons into a small jar or bowl. You want it fresh so the dressing has that clean citrusy bite. Lightly crush some dried culinary lavender with your fingers or a mortar and pestle to help release its floral oils, then stir it into the lemon juice. Add honey for sweetness, a splash of apple cider vinegar for balance, and a small spoon of Dijon mustard to help everything emulsify. Slowly drizzle in the olive oil while whisking or shaking if you’re using a jar. Season it with salt and pepper and stick it in the fridge for about thirty minutes. This lets the lavender steep into the dressing without overpowering it.
While the vinaigrette chills, candy the pecans. Grab a small nonstick skillet and combine brown sugar, maple syrup, a little water, cinnamon, and a pinch of salt. Set it over medium heat and stir until everything melts together and starts to bubble. Add the pecans and stir them constantly so they don’t burn. Keep going until they’re glossy and coated in that sticky mixture. This should only take a few minutes. Once they look ready, spread them out on a piece of parchment paper to cool. They’ll crisp up as they sit.
Now onto the peaches. Choose ones that are ripe but still firm enough to hold their shape on the grill. Slice them in half, remove the pits, and give the cut sides a light brush with olive oil to help them caramelize without sticking. Heat a grill or grill pan over medium-high and lay the peaches cut-side down. Grill them for a few minutes until you see nice char marks and the fruit starts to soften just a little. Let them cool for a minute so they’re easier to handle, then slice each half into a few wedges.
When everything’s ready, it’s time to build your salad. Start with a handful of baby arugula on each plate. Arrange a few peach wedges on top, then scatter some crumbled goat cheese across the greens. Add a few candied pecans for crunch and sweetness. Drizzle over the chilled vinaigrette, and if you want to finish with a crack of black pepper, go for it. Serve it right away while the peaches are still a little warm and the pecans are nice and crisp.
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Arugula Salad With Peaches and Goat Cheese
Ingredients
- 2 medium ripe peaches (halved and pitted)
- 2 teaspoons olive oil (for brushing peaches)
- 4 cups baby arugula
- 2 ounces goat cheese (crumbled (about ½ oz per salad))
- candied pecans (recipe below)
For the Lemon Lavender Vinaigrette:
- ¼ cup fresh lemon juice (about 2 medium lemons)
- ½ teaspoon dried culinary lavender (lightly crushed)
- ⅓ cup extra virgin olive oil
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon sea salt (adjust to taste)
- ¼ tsp black pepper
For the candied pecans:
- ½ cup raw pecan halves
- 1 tablespoon brown sugar
- 1½ teaspoons maple syrup (or honey)
- 1 teaspoon water
- pinch of cinnamon
- small pinch of salt
Instructions
Prepare Honey Lavender Lemon Vinaigrette:
- Squeeze ¼ cup fresh lemon juice from 2 lemons into a mason jar or bowl.
- Crush ½ teaspoon dried culinary lavender and add that to the lemon juice.
- Add ⅓ cup extra virgin olive oil, 2 tablespoons honey, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, ½ teaspoon sea salt and ¼ tsp black pepper to the jar or bowl. Give it a quick stir until everything is well combined and the mustard is fully dissolved. Refrigerate for 30 minutes.
Candy the pecans:
- In a nonstick skillet over medium heat, stir together 1 tablespoon brown sugar, 1½ teaspoons maple syrup, 1 teaspoon water, pinch of cinnamon and a small pinch of salt. When it starts bubbling, add ½ cup raw pecan halves and stir constantly for 2–4 minutes until they’re glossy and coated.
- Spread them on parchment paper to cool. They’ll firm up as they sit.
Grill the peaches:
- Choose ripe but firm peaches so they don’t fall apart. Halve and pit them. No need to peel unless the skin really bugs you. Brush the cut sides with olive oil.
- Preheat your grill or grill pan over medium-high heat. Place peaches cut-side down and grill for about 3–5 minutes until grill marks appear and the peaches soften just slightly. Let cool a bit, then slice each half into 3–4 wedges.
Assemble the salad:
- Place a bed of arugula on each plate. Arrange grilled peach wedges on top (3–4 per salad). Sprinkle with crumbled goat cheese and candied pecans. Add a final crack of black pepper if you’re feeling fancy.
Notes
Substitutions
Storage
Nutrition
FAQs
What if I don’t have a grill or grill pan?
No problem. You can sear the peaches in a cast iron skillet. Just make sure it’s hot and lightly oiled. You’re aiming for caramelization, not mush.
How do I keep the goat cheese from melting on warm peaches?
Let the peaches cool slightly before adding them to the salad. If they’re too hot, they’ll melt the cheese and make everything clumpy instead of creamy.
What’s the best way to crush dried lavender?
Use a mortar and pestle or just rub it between your fingers. You don’t want big chunks, just lightly broken petals so the flavor infuses without overwhelming the vinaigrette.
How do I know if my peaches are firm enough to grill?
Press gently near the stem. They should give just slightly but not feel soft. Too ripe and they’ll fall apart on the grill.
Serving Suggestions for Arugula Salad With Peaches and Goat Cheese
This grilled peach salad works beautifully as a light meal or a standout side. To make it more filling, try topping it with grilled chicken, salmon, or lemony shrimp but keep the seasoning simple so it doesn’t compete with the vinaigrette. You can also toss in cooked grains like farro, quinoa, or brown rice to add some extra heartiness and fiber while keeping things fresh and balanced.
For brunch, it pairs nicely with poached eggs, a veggie-packed frittata, or whole grain avocado toast. It also shines as a side next to grilled chicken thighs, lean pork tenderloin, or turkey burgers, where its bright flavors balance out richer main dishes.
More Dressings and Vinaigrette’s
If you’re looking for more salad dressings that bring big flavor to fresh ingredients, there are lots of unique options to explore.
For fruit-forward vinaigrettes, the Strawberry Pico Vinaigrette blends sweet strawberries with a bit of citrus and spice for a creamy, tangy finish, while the Blackberry Vinaigrette uses balsamic, honey, and Dijon to balance rich, tart berries. Both are perfect for summer salads, especially ones with arugula or goat cheese.
If you’re into herb-driven dressings, the Rosemary Vinaigrette adds an earthy touch to arugula salads and pairs well with bacon, goat cheese, or toasted nuts. The Creamy Herb Dressing from the warm smashed potato salad also works beautifully on grilled vegetables or grain bowls.
For citrusy salads, Strawberry Lime Salad with Citrus Lime Vinaigrette adds brightness to strawberry salads, and the Zesty Lime Dressing brings out the smoky sweetness in grilled corn. The Honey Lime Dressing in the Sweet Corn Peach Fiesta Salad balances spicy jalapeño with sweet peach and corn, which makes it great for tacos, grilled meats, or even rice bowls. The Lemon Oregano Vinaigrette used in the Mediterranean pasta salad is another one to keep in rotation. It’s creamy, herby, and pairs well with hearty greens and briny ingredients like olives and feta.
If you’re leaning into classic comfort foods, the Honey Mustard Dressing is a go-to for Cobb salads, chicken tenders, or sandwich spreads.
A few of these dressings also show up in multiple recipes, like how the Blackberry Vinaigrette shines with salmon and walnuts in the blackberry arugula salmon salad, or how the Zesty Lime Dressing ties together the grilled corn salad’s smoky-sweet flavors.
Whether you’re building a salad from scratch or looking to level up leftovers, having these homemade dressings on hand gives you lots of flexibility.