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bowl of salad greens for peach salad with zucchini ribbons
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
  • Yield: 2-4 servings 1x
  • Scale:

Ingredients

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