ARUGULA AND PEACH SALAD WITH TOASTED WALNUTS
Arugula And Peach Salad With Toasted Walnuts brings together the perfect balance of peppery greens, juicy fruit and crunchy nuts for a refreshing and nutrient-rich dish. It features only four ingredients, which is simple at its finest. The natural sweetness of ripe peaches pairs beautifully with the peppery bite of arugula, while toasted walnuts add texture and richness. A final drizzle of balsamic glaze adds depth, tying all the flavours together into a gourmet yet accessible side or starter. Whether you’re dining al fresco or looking to add a summery touch to your table, this salad delivers elegance and freshness in every bite. This Arugula And Peach Salad With Toasted Walnuts is ideal for warm-weather meals, garden parties or healthy-focused lunches, which is a quick and effortless way to enjoy wholesome ingredients at their best. Packed with antioxidants and healthy fats, this salad is as nourishing as it is delicious.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Californian
PREPARATION/TECHNIQUES
No-Cook, 5 Ingredients or Less, Prepared in Advance
OCCASION/HOLIDAY
Summer, Picnic, Spring, Mother’s Day, Cocktail Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, High Fibre, Quick & Easy, Raw, Low Sodium, Wheat / Gluten-Free
DISH TYPE
Salad
INGREDIENTS
The preparation of Arugula And Peach Salad With Toasted Walnuts involves the following ingredients:
- 30 grams | 1.06 ounces | 1 cup arugula (rocket)
- 35 grams | 1.23 ounces | ¼ peach, sliced
- 7 grams | 0.25 ounces | 1 tablespoon walnuts, chopped
- 5 milliliters | 0.17 fluid ounces | 1 teaspoon balsamic glaze
FULL NUTRITIONAL INFORMATION
- Calories: 77 kilocalories
- Protein: 2.2 grams
- Carbohydrate: 8.3 grams
- Sugar: 6.1 grams
- Fibre: 1.7 grams
- Fat: 4.7 grams
- Saturated Fat: 0.5 grams
- Sodium: 10 milligrams
- Potassium: 210 milligrams
- Calcium: 59 milligrams
- Iron: 0.9 milligrams
PREPARATION
- Prepare Ingredients: Wash and dry arugula. Slice the peach into thin wedges.
- Combine Base: Place arugula in a serving bowl or plate.
- Add Peach: Arrange peach slices over the greens.
- Top With Walnuts: Sprinkle walnuts evenly across the salad.
- Drizzle Glaze: Finish with a drizzle of balsamic glaze just before serving.
PREPARATION TIME
5 minutes
COOKING TIME
0 minutes
TIPS
These tips can help you make a better Arugula And Peach Salad With Toasted Walnuts:
- Use Ripe Peaches: Choose peaches that are ripe but firm to prevent mushiness.
- Enhance Flavour: Lightly toast walnuts in a dry pan for 2 to 3 minutes to boost aroma and crunch.
- Even Coating: Drizzle the balsamic glaze in a zig-zag pattern for even distribution and presentation.
- Serving Suggestion: Serve immediately after assembly for the freshest taste and best texture.
VARIATIONS
- Add Protein: Include slices of avocado or crumbled vegan feta for extra creaminess and protein.
- Berry Blend: Mix in fresh blueberries or raspberries for an additional burst of summer sweetness.
- Nut Alternatives: Substitute walnuts with pecans or almonds for a different flavour profile.
- Leafy Mix: Swap or combine arugula with spinach or baby kale for a milder green base.
PREPPING AND STORAGE
- Make Ahead: Slice peaches and prepare other ingredients in advance, storing them separately to prevent wilting.
- Refrigeration: Store salad without dressing in an airtight container for up to 1 day. Add balsamic glaze just before serving.
- Freezing: It is not suitable for freezing because the greens and fruit will lose their texture and integrity upon thawing.
- Transport Tip: Keep balsamic glaze in a separate container when taking this salad on the go to maintain crispness.
