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?
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.
- 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:
- 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.
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
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)
- Make the dressing: Add dressing ingredients into bottle/jar and secure with lid, shake vigorously until mixed. Or use bowl and whisk.
- 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.
- 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.
- Serve with more dressing and enjoy!
- 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