Summer Peach Salad with Quinoa & Arugula

bowl of salad greens for peach salad with zucchini ribbons

Summer Peach Salad with Quinoa & Arugula

Course: Entree

Cuisine: American

Keyword: BBQ salads, summer salads, ways to use peaches

Prep Time: 15

Total Time: 15

Servings: -4 servings

Calories: 533kcal

Author: Ashley

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.

Print Recipe

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

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!

Nutrition