As the sun-soaked days of summer unfold, our palates crave something light, refreshing, and bursting with seasonal flavors. Look no further than this delightful Peach, Arugula, and Spinach Salad. This recipe combines the peppery kick of arugula, the tender leaves of spinach, and the juicy sweetness of ripe peaches to create a symphony of tastes and textures that will leave you feeling satisfied and energized.
The star of the show might just be the Orange & Peach Vinaigrette. The AOOC Sweet Valencia Orange Olive Oil and Peach Balsamic vinegar create a fruity, tangy dressing that beautifully complements the salad ingredients. A touch of honey rounds out the flavors, creating a dressing that’s both bright and smooth.
This salad isn’t just delicious—it’s also packed with nutrients. The leafy greens are rich in vitamins and minerals, the peaches provide fiber and antioxidants, and the nuts and olive oil offer healthy fats.
Whether you’re looking for a light lunch, a refreshing side dish for a summer barbecue, or a beautiful starter for a dinner party, this Peach, Arugula, and Spinach Salad fits the bill perfectly. It’s quick to prepare, visually appealing, and absolutely delicious.
So go ahead, take a bite of summer with this vibrant and flavorful salad. Your taste buds will thank you!
Peach, Arugula & Spinach Salad
Ingredients
Pecans
- 1 cup pecan halves
- 1/4 cup AOOC Peach Balsamic
Salad
- 6 cups fresh spinach or arugula (or a mix of both)
- 2 ripe peaches, sliced
- 1/2 cup crumbled feta cheese
- Peach balsamic pecans (from above)
Vinaigrette
- 1/4 cup AOOC Sweet Valencia Orange Olive Oil
- 2 tablespoons AOOC Peach Balsamic Vinegar
- 1 tablespoon honey
- 1-2 tsp AOOC Basik’s Jerk Seasoning Blend (or salt and pepper, to taste)
Optional
- Protein: Add grilled chicken, rotisserie chicken, or leftover chicken breast for extra protein.
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl or a ziplock bag, combine pecans with 1/4 cup Peach Balsamic Vinegar, ensuring the nuts are evenly coated.
- Spread the pecans in a single layer on a parchment-lined baking sheet.
- Bake for 5-8 minutes, or until the pecans are lightly toasted and aromatic. Be sure to check frequently to prevent burning.
- In a large mixing bowl or serving dish, combine the spinach/arugula, sliced peaches, crumbled feta, and the baked peach balsamic pecans.
- In a small bowl or cruet, whisk together the Sweet Valencia Orange Olive Oil, 2 tablespoons Peach Balsamic Vinegar, honey, and seasonings.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- For an added protein boost, top with sliced chicken. Enjoy this refreshing and flavorful summer salad!
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 485Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 64mgSodium: 355mgCarbohydrates: 29gFiber: 6gSugar: 21gProtein: 25g