Can I make this salad ahead?

Yes, several components can be made in advance, making it a great option for meal prep or entertaining. The quinoa can be cooked up to 3 days ahead and stored in the refrigerator, and the vinaigrette can also be made ahead and kept in a sealed container. Toasted almonds keep well for a day or two when stored at room temperature. For the best texture and freshness, the salad should be assembled and dressed just before serving.

Is it better to eat arugula raw or cooked?

Arugula is a tender green that is best enjoyed raw in salads. It can also be lightly wilted, though I like it best fresh to preserve its crisp texture and peppery flavor. I like it in this salad with carrots and almonds and also in this grilled corn salad .

What does arugula go well with?

Arugula (also called rocket) has a slightly peppery flavor that pairs well with both sweet and savory ingredients. It’s very versatile and works with simple salads or more composed dishes. Beyond this recipe, it pairs well with extra virgin olive oil and bright, acidic dressings like red wine vinegar or white wine vinegar. Sometimes I’ll finish with freshly ground black pepper to boost the peppery flavor. It also works well with savory ingredients like eggs, mushrooms, and cherry tomatoes, and fresh produce like radishes, corn, pears, and blueberries. For protein, arugula complements grilled proteins like chicken, steak, or fish quite well. Prosciutto, burrata, and balsamic vinegar over a bed of arugula is also a classic.

Peach Salad With Homemade Vinaigrette

Servings: 5 cups (8 servings) 1x

Scale

Ingredients

For the Salad:

½ cup uncooked quinoa
1 cup water
3 cups packed arugula
1 medium peach, thinly sliced (about 1 cup)
½ cup thinly sliced Persian (or mini) cucumber
⅓ cup diced red onion
4 ounces goat cheese, crumbled (~½ cup)
⅓ cup sliced almonds, toasted
2 tablespoons finely chopped fresh mint leaves

For the Lemon Vinaigrette:

3 tablespoons avocado oil or olive oil
3 tablespoons lemon juice (~1 small lemon)
2 tablespoon finely diced shallots
2 teaspoon Dijon mustard
1 teaspoon pure honey
¼ teaspoon fine salt

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Instructions

Make the quinoa: Rinse ½ cup uncooked quinoa in a fine mesh strainer under cold water.
In a medium saucepan over high heat, bring 1 cup of water and the quinoa to a boil. Reduce heat to low; cover with a lid and simmer for 10-15 minutes or until all water is absorbed.
Remove from heat, let it sit for 5 minutes covered, then fluff with a fork. Set aside to cool.
Meanwhile, toast the almonds. To do so, place a skillet over medium heat. Add nuts to the hot skillet, and heat until the nuts give off a toasted aroma, 3-6 minutes. Be sure to stay near the stove, watch them closely, and stir often to avoid burning.
Once the almonds are fragrant and golden brown, remove from heat. Set aside to cool.
Meanwhile, make the vinaigrette: In a small bowl or mason jar with a lid, combine the oil, lemon juice, shallots, mustard, honey, and salt. Whisk or shake to combine well, then set aside.
To assemble the salad, in a large bowl, combine the cooled quinoa, arugula, peaches, cucumbers, onion, goat cheese, toasted almonds, and mint.
Before serving, add the vinaigrette to the bowl and toss to coat.

Notes

The quinoa, toasted almonds, and vinaigrette components can each be prepped up to 2 days in advance and stored in separate airtight containers in the fridge. The almonds can be stored at room temperature.

For a dairy-free version, omit the goat cheese or replace it with a dairy-free feta alternative. Many plant-based feta-style cheeses made from almond, coconut, or tofu work well here and still provide that salty, tangy contrast.

For a nut-free version, substitute sunflower seeds or pumpkin seeds for the almonds, adding similar crunch and texture while keeping the salad allergen-friendly.

For a vegan salad, omit the cheese and use maple syrup in place of honey in the vinaigrette.

Nutrition Information

Serving Size: 2/3 cup (1/8 of recipe)
Calories: 175
Fat: 10 g
(Sat Fat: 4 g)
Sodium: 165 mg
Carbohydrate: 12 g
(Fiber: 2 g
Sugar: 3 g)
Protein: 6 g
Cholesterol: 11 mg

Dietary

Egg-Free Gluten-free Vegetarian

Recipe By: Jessica Beacom