Peach, Pecan & Blueberry Salad

Peach, Pecan and Blueberry Salad

Total Time: 15 minutes



  • large handfuls arugula (Or other salad leaves of your choice)
  • large ripe peach, thinly sliced
  • 1/2 cup pecans
  • 1/3 cup goat cheese, crumbled (or feta cheese)
  • 1 cup fresh blueberries


Honey Mustard Vinaigrette

  • tablespoons olive oil
  • tablespoon apple cider vinegar
  • tablespoon dijon mustard
  • tablespoon honey (or maple syrup)
  • salt and black pepper, to taste
  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. Whisk together the vinaigrette ingredients until smooth. Be generous with the black pepper.
  3. Combine all salad ingredients together in a large bowl. Add the vinaigrette, to taste, and toss to combine.
  4. Grab a fork and enjoy or serve as a side dish!
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