Description
This Peach Blueberry Arugula Salad is a fresh, vibrant summer salad made with juicy peaches, sweet blueberries, peppery arugula, creamy feta, and crunchy maple pecan brittle, all tossed in a vanilla balsamic vinaigrette. Perfect for a light lunch, elegant side dish, or warm-weather gathering.
Ingredients
Scale
Pecan Brittle
- 1 cup raw, unsalted pecans, roughly chopped
- 1/2 cup raw pumpkin seeds (pepitas)
- 1/4 cup maple syrup
- 2 teaspoons olive oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Vanilla Balsamic Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon Dijon mustard
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Salad
- 5 ounces arugula
- 2 mini cucumbers, thinly sliced
- 1 cup fresh blueberries
- 2 peaches, thinly sliced
- 1/2 cup crumbled or cubed feta cheese
Instructions
- Preheat oven to 275°F and line a small baking sheet with parchment paper.
- In a medium bowl, mix pecans, pumpkin seeds, maple syrup, olive oil, vanilla, salt, and pepper until evenly coated.
- Spread mixture onto prepared baking sheet in an even layer. Bake for 35 minutes, rotating pan halfway through.
- Remove from oven and let cool completely. Break into small bite-sized pieces.
- In a medium bowl, whisk together all vinaigrette ingredients until smooth and combined.
- On a large platter or salad bowl, arrange arugula, cucumbers, blueberries, and peaches.
- Sprinkle feta over the top.
- Drizzle with vinaigrette and toss gently to combine.
- Top with pecan brittle and serve immediately.
Notes
- For best texture, add dressing and pecan brittle just before serving.
- The pecan brittle can be made up to 3 days in advance and stored in an airtight container.
- Goat cheese may be substituted for feta.
- Add grilled chicken or shrimp to make it a complete meal.
- Salad is best enjoyed fresh; leftovers may soften after refrigeration
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg