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Peach Arugula Salad

Peach arugula salad with peppery greens, fanned golden peach slices, shaved parmesan, and crunchy toasted almonds, finished with a honey balsamic drizzle. Quick to assemble for a fresh summer arugula recipe that balances sweet, salty, bitter, and tangy flavors.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Peach Arugula Salad
  • 5 cup baby arugula Use baby arugula for tender leaves and a milder pepper bite.
  • 3 ripe peaches Peel and slice, then fan on top for best presentation.
  • 0.5 cup shaved parmesan Shave or buy pre-shaved for even coverage.
  • 0.25 cup sliced almonds Toast until golden for crunch.
  • 3 tbsp olive oil For a smooth honey balsamic dressing.
  • 1.5 tbsp balsamic vinegar Adds tangy depth to the drizzle.
  • 1 tbsp honey Balances the bite of arugula and balsamic.
  • 1 tsp Dijon mustard Helps emulsify the dressing.
  • 0.25 salt Add to taste; start with a pinch and adjust.
  • 0.25 black pepper Add to taste; freshly ground recommended.

Equipment

  • 1 sheet pan

Method
 

Toast the almonds
  1. Toast the sliced almonds in a dry pan over medium heat for 3-4 minutes until golden, stirring once or twice for even browning. Set aside to cool.
Make the honey balsamic dressing
  1. Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper together until emulsified and glossy. Taste and adjust seasoning with more salt or pepper if needed.
Assemble and serve
  1. Arrange the baby arugula on a large plate or platter in an even layer so the peaches and parmesan have space.
  2. Fan the peach slices over the arugula so the slices overlap slightly and cover most of the greens.
  3. Scatter the shaved parmesan and toasted almonds over the top for salty and crunchy contrast.
  4. Drizzle the dressing over the salad just before serving, then toss gently at the table to coat without wilting the greens.

Notes

Pro tip: for crisp-tender greens, assemble the peaches, parmesan, and almonds ahead, but wait to drizzle and toss until right before serving. Store leftovers in a sealed container in the refrigerator up to 1 day; keep dressing separate if possible. Freezing is not recommended. For a dairy-light option, swap shaved parmesan for shaved nutritional yeast or omit for a vegan-style salad.