Summer Peach Salad with Quinoa & Arugula

A peach salad perfect for holding onto summer! Add some quinoa, zucchini and blueberries for a refreshing combo. Gluten-free and vegan-friendly. 

I’ve said it before but I’ll say it again, summertime is my favorite! The blue skies, warmth, road trips, beach and lake days… they are my favorite!

Also a favorite?

Summer produce!

There is so much amazing fresh fruit that comes our way during the summer…

And August means PEACH SEASON!

The Best Summer Salad

I hope you’re not one of those people who dislike adding fruit to their salads. It’s such a nice addition to the leafy greens.

My big thing for people who say they don’t like salads is to really load it up with other things you *do* like. Salads aren’t meant to be boring – don’t be afraid to pile your favorite toppings on – fruit, different veggies, some nuts for crunch, a grain for a nice hearty base.

Salads are a great way to get in a variety of plants and lots of nutrition.

What You Need for a Healthy Peach Salad

Now with pretty much any salad, they’re fairly customizable. If you see anything in here you don’t love, omit or replace it with something you do like.

• peaches
• blueberries
• zucchini
• arugula
• quinoa
• red onion
• halloumi if you’re feeling fancy af (and also not vegan)

Homemade Honey Vinaigrette dressing

Another way to ensure you’ll enjoy your salad is with a good dressing. I went for a simple honey vinaigrette here.

All you need is:

• honey 
• apple cider vinegar or white balsamic vinegar
• extra virgin olive oil
• onion powder
• salt & pepper

Nothing *too* fancy about this salad unless you feel like making zucchini ribbons to trick your taste buds. I swear pretty food does taste better…

You can prep the quinoa ahead of time (I like the Instant Pot for this) and shake up the dressing in a jar.

SO SIMPLE.

I like to toss together the quinoa and arugula together first in about 2 tablespoons of dressing before adding on the rest of the toppings and drizzling on some more dressing.

OH, and if you’re feeling super cool (and *ahem*, not vegan) try frying up some halloumi for this salad. It’s DELISH.

Not familiar with halloumi? It’s a semi-hard cheese made from a mix of goat and sheep’s milk. It’s kind of like feta, but not as strong. I found mine at Whole Foods. And yes, the price tag may raise the eyebrows a touch. But just trust me – it’s worth the splurge.

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx, Ashley

★★★★★

5 from 1 reviews

How to Make…

Summer Peach Salad with Quinoa & Arugula

This Summer Peach Salad with Quinoa and Arugula is perfect for lunch or even a dinner side. Fresh peaches and blueberries combined with zucchini ribbons, quinoa and a honey vinaigrette. Gluten-free recipe, vegan-friendly.

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Diet: Gluten Free

• Yield: 2–4 servings 1x
• Scale: 1x2x3x

Print

Pin

Rate

Ingredients

honey vinaigrette dressing

• 2 TBSP raw honey
• 1 1/2 TBS apple cider vinegar or white balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1/4 tsp onion powder
• 1/4 tsp salt & pepper, to taste

for the salad

• 4 cups arugula
• 2 cups cooked quinoa
• 2 small peaches, pitted and thinly sliced
• 1/2 cup fresh blueberries
• 1 medium zucchini, sliced into ribbons
• 1/2 small red onion, diced
• 3 oz halloumi, cut into 1/4″  slices (optional)
• 1/2 TBSP butter (for frying halloumi)

Instructions

1. Make the dressing: Add dressing ingredients into bottle/jar and secure with lid, shake vigorously until mixed. Or use bowl and whisk. 
2. Assemble the salad: Gently toss quinoa with arugula; drizzle on about 2-3 tablespoons of dressing, or as much as desired, and toss again. Add peach slices, blueberries, and zucchini ribbons. Sprinkle on diced red onions. Set aside.
3. Fry halloumi: in small frying pan over medium heat, add butter or oil to heated pan. Add slices of halloumi and fry one side until golden, about 2-3 minutes, before flipping to other side and frying again for another 2-3 minutes. Remove pan from heat and gently place halloumi on salad.
4. Serve with more dressing and enjoy!

Nutrition Information:

• Serving Size: 1/4th
• Calories: 533
• Sugar: 16
• Sodium: 85
• Fat: 22
• Saturated Fat: 4
• Unsaturated Fat: 16
• Trans Fat: 0
• Carbohydrates: 74
• Fiber: 8
• Protein: 14
• Cholesterol: 4

Category: entree Method: Salad Cuisine: American
Keywords: summer salads, ways to use peaches, BBQ salads
Author: Ashley @ Fit Mitten Kitchen