This peach and goat cheese salad features spinach, arugula, fresh basil, and a simple balsamic vinaigrette. Ready in about 15 minutes, it’s an easy, flavorful way to enjoy summer peaches.
Celebrate peak-season peaches with this bright salad. Creamy goat cheese, juicy sliced peaches, and toasted almonds are tossed with mixed greens and a sweet-tangy balsamic vinaigrette for a refreshing summer dish.
Why you’ll love this salad
- Quick & easy – No cooking required; it comes together in minutes.
- Customizable – Swap the cheese, add extra fruit or nuts, or toss in cooked quinoa for a heartier meal.
- Fresh basil – Adds an aromatic lift that complements the peaches and cheese.
- Diet-friendly – Naturally gluten-free and can be made dairy-free if needed.
Ingredient notes
- Greens: Spinach and arugula work well together, but use any mixed greens you prefer.
- Peaches: Use fresh ripe peaches or nectarines — avoid frozen for best texture.
- Sweetener: Honey is used in the dressing; substitute maple syrup for a vegan version.
- Olive oil: A good quality extra-virgin olive oil makes a noticeable difference in flavor.
Full ingredient amounts are listed in the recipe card below.
Add-ins & variations
Nuts: Swap toasted almonds for pecans or walnuts.
Cheese: Try feta or small mozzarella balls, or omit cheese for dairy-free.
Veggies: Add sliced cucumber or roasted beets.
Fruit: Add blueberries or avocado for extra color and texture.
Grain: Stir in cooked quinoa to make the salad more substantial.
Dressing swap: Substitute a light honey-lemon dressing if you prefer.
Assembling the salad
Step 1: Toast the almonds. Heat a skillet over medium-low and stir sliced almonds until lightly golden and fragrant, about 2–3 minutes. Remove from heat.
Step 2: Make the balsamic vinaigrette. Combine the dressing ingredients in a jar, seal, and shake well (or whisk in a small bowl) until emulsified.
Step 3: Assemble: place mixed greens on a shallow platter or bowl, toss with half the dressing, then arrange peaches, crumbled goat cheese, chopped basil, thinly sliced red onion, and toasted almonds on top. Drizzle more dressing to taste and serve immediately.
Expert tips
- Choose peaches that are firm but yield slightly to pressure; overly ripe peaches can be too soft.
- Toss greens with half the dressing first so the leaves are lightly coated before adding toppings.
- Serve on a shallow platter so toppings stay distributed and the greens aren’t crushed.
- For extra flavor, grill halved peaches brushed with olive oil for 2–3 minutes per side before adding to the salad.
Serving suggestions
Pair this salad with a protein to make a filling meal—grilled chicken, salmon, or turkey burgers are all good options. It also fits nicely into a brunch spread alongside quiche or a vegetable frittata.
For a casual buffet, serve it with other salads and light sides. For dessert, lemon almond cookies or oat flour brownies complement the fresh fruit flavors well.
More salad recipes to try
-
Asian Cabbage Salad
-
Superfood Salad
-
Whole30 & Paleo Creamy Coleslaw
-
Zesty Southwest Quinoa Salad
If you try this recipe, please leave a rating or comment and share a photo on social media—it’s always lovely to see what you make.
Eat Clean. Be Well!
-Sara
Peach and Goat Cheese Salad
Equipment
- 1 large serving plate or bowl
- 1 mason jar or small bowl (for the dressing)
Ingredients
For the salad
- 5 oz spinach and arugula mix
- ½ cup sliced almonds
- 3 fresh peaches, pitted and sliced
- 3–4 oz goat cheese, crumbled
- 8 large basil leaves, chopped
- ¼ red onion, thinly sliced
For the balsamic vinaigrette
- ¼ cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey (or maple syrup)
- 1 tsp Dijon mustard
- ¼ tsp fine sea salt
- ⅛ tsp ground pepper
Instructions
- Place the spinach and arugula in a large shallow bowl or on a serving plate.
- Toast the almonds in a small pan over medium-low heat, stirring frequently, until lightly golden and fragrant (about 2–3 minutes). Remove from heat.
- Make the dressing by combining all dressing ingredients in a mason jar, covering, and shaking vigorously until combined, or whisk in a small bowl. Toss the greens with half the dressing.
- Arrange sliced peaches, goat cheese, basil, red onion, and toasted almonds over the greens. Drizzle with additional vinaigrette to taste and serve immediately.
Notes
- If preparing ahead, keep the dressing separate and dress the salad just before serving.
- Use a shallow platter to keep toppings from crushing the greens.
- Store leftovers in the fridge for 2–3 days; toppings may soften over time.
Nutrition
Carbohydrates: 14 g |
Protein: 8 g |
Fat: 19 g