15-Minute Stunning Peach and Arugula Salad Recipe

Name: 15-Minute Stunning Peach and Arugula Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups arugula; 1 peach, sliced; 1/4 cup walnuts; 1 tbsp honey; 1 tbsp olive oil; 1 tsp lemon juice; Pinch of salt

Author: Rosa Bellini

Published: June 3, 2025

Updated: July 1, 2025

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Oh my gosh, you have to try this peach and arugula salad—it’s like summer in a bowl! I first tasted this magical combo at a tiny farmer’s market stand years ago, and I’ve been obsessed ever since. The sweet, juicy peaches play so perfectly against the peppery bite of fresh arugula. And the best part? It comes together in just 15 minutes flat.

I remember that first bite so clearly—standing under the hot sun with peach juice dripping down my wrist, thinking “Why haven’t I put these together before?” Now it’s my go-to when I need something light but satisfying, whether it’s for a quick lunch or as a side at backyard BBQs. The honey-lemon dressing? Absolute perfection. It ties everything together without overpowering those gorgeous fresh flavors.

What I love most is how versatile this salad is. Feeling fancy? Add some crumbled goat cheese. Want more crunch? Throw in extra toasted walnuts. It’s the kind of recipe that feels special but requires zero fuss—just the way I like my summer cooking!

Ingredients for Peach and Arugula Salad

Okay, here’s the lineup for this superstar salad—trust me, every single one of these players matters! You’ll need:

2 cups fresh arugula – packed lightly (those peppery leaves shrink down when dressed)
1 ripe peach, sliced into thin wedges (about 1/4-inch thick)
1/4 cup walnut halves, lightly toasted (that nutty crunch is EVERYTHING)
1 tablespoon honey – local if you can get it
1 tablespoon good olive oil – the fruity kind works best here
1 teaspoon fresh lemon juice (bottled just won’t give you that bright zing)
Pinch of flaky sea salt – it makes all the flavors pop!

See? Simple ingredients, but when they come together – wow. The magic’s in the details with this one.

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How to Make Peach and Arugula Salad

Alright, let’s get this summer masterpiece together! Follow these steps and you’ll have the perfect balance of sweet and peppery in no time:

Toast those walnuts! Heat a dry skillet over medium heat and toss in your walnut halves. Stir constantly for about 3 minutes – you’ll know they’re ready when they smell fragrant and turn slightly golden. Remove immediately so they don’t burn.
Prep your peaches. Slice them into thin wedges (about 1/4-inch thick). Pro tip: Leave the skin on for that gorgeous color and extra nutrients!
Make that killer dressing. See the section below – it takes seconds but makes all the difference.
Combine with care. In a large bowl, gently toss the arugula with about half the dressing first – you can always add more. Then arrange the peach slices on top.
Finish and serve! Sprinkle with toasted walnuts, drizzle remaining dressing, and serve immediately. The arugula wilts fast once dressed, so don’t let it sit!

Seriously – the whole process takes less time than waiting for your coffee to brew. And that first bite? Pure summer magic.

Preparing the Dressing

This simple dressing is where the magic happens! In a small bowl, whisk together the honey, olive oil, lemon juice, and salt until completely blended – about 30 seconds of vigorous whisking should do it. You’ll know it’s ready when the mixture looks smooth and slightly thickened (that’s the emulsification happening!). Taste and adjust – sometimes I add an extra squeeze of lemon if my peaches are super sweet. The balance should make your taste buds dance!

Why You’ll Love This Peach and Arugula Salad

This salad isn’t just delicious—it’s a total game-changer! Here’s why it’s become my summer obsession:

Dressing in under 5 minutes – Just whisk and go! No fancy equipment needed.
Endless ways to customize – Toss in goat cheese, swap walnuts for almonds, or add grilled chicken to make it a meal.
Perfect sweet-savory balance – The juicy peaches and peppery arugula play off each other beautifully.
No cooking required – Just toast some nuts, slice fruit, and you’re done.
Impresses everyone – Looks fancy but couldn’t be simpler. Your guests will think you’re a gourmet chef!

Trust me, once you try this combo, you’ll be craving it all season long. It’s that good!

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Expert Tips for the Best Peach and Arugula Salad

Listen, I’ve made this salad approximately a million times (okay, maybe just a hundred), and I’ve learned a few tricks that take it from good to knock-your-socks-off amazing:

Toast nuts like you mean it! That extra minute watching walnuts in the pan makes all the difference – they should smell like heaven and have golden edges.
Peach selection is key. Look for fruit that gives slightly when pressed near the stem – ripe but still firm enough to hold its shape when sliced.
Chill your serving plates. This little trick keeps everything crisp longer, especially important on hot summer days.
Dress with restraint! I know it’s tempting, but overdressing makes arugula wilt fast. Start with half, toss, then add more if needed.

Trust me – these small touches make this simple salad absolutely unforgettable!

Variations of Peach and Arugula Salad

One of my favorite things about this salad is how easily you can mix it up! Feeling fancy? Crumble some creamy goat cheese over the top—the tang plays beautifully with the sweet peaches. Not a walnut fan? Toasted almonds add a wonderful crunch instead.

When peaches aren’t in season, try nectarines—they work just as well! For my vegan friends, skip the honey and use maple syrup in the dressing. You can even toss in some sliced strawberries for extra color and sweetness. The possibilities are endless!

Serving Suggestions for Peach and Arugula Salad

This salad shines bright all on its own, but oh, the ways you can serve it! For the perfect summer lunch, pair it with grilled chicken breast—the simplicity lets the salad flavors shine. Crusty bread on the side? Absolute perfection for soaking up every last drop of that honey-lemon dressing.

I love packing it for picnics (just keep dressing separate until serving!). Or turn it into a light dinner with a glass of crisp rosé or sparkling water with lime. Honestly, I’ve been known to eat it straight from the bowl while standing at the kitchen counter—no shame!

Storing Peach and Arugula Salad

Here’s the deal – this salad is definitely best fresh, but life happens! If you must store it, keep the components separate. Undressed arugula and toasted walnuts will stay crisp in the fridge for about a day. As for those peach slices? Just sprinkle them with a little extra lemon juice to prevent browning. Trust me – it makes all the difference when you’re ready to assemble!

Nutritional Information for Peach and Arugula Salad

Now, I’m no nutritionist, but here’s the scoop on what’s in this beautiful bowl of goodness! Keep in mind these are rough estimates—your exact counts will vary based on peach size and ingredient brands. Per generous serving, you’re looking at about 180 calories, 10g of healthy fats (thank you, olive oil and walnuts!), and 3g of fiber from all those fresh ingredients. Not too shabby for something that tastes this indulgent!

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Common Questions About Peach and Arugula Salad

I get asked about this salad all the time! Here are the big ones:

“Can I use frozen peaches?” Honestly? Don’t do it—they’ll turn mushy and watery. This salad needs that fresh peach texture! If peaches are out of season, try nectarines instead.

“How to prevent soggy greens?” Easy! Dress the arugula last-minute, right before serving. I even keep extra dressing on the side for people to add themselves.

“Best peach variety?” Freestone peaches are my go-to—their flesh separates cleanly from the pit, making slicing a breeze. Look for ones that smell sweet at the stem end!

For more delicious ideas and inspiration, check out our Pinterest page!