Arugula Peach Salad Recipe
A simple summer salad with arugula (rocket), peaches, corn, almonds, shallot and zesty basil dressing
Servings: 4 servings
Ingredients
For the Pickled Shallots
- 1 medium or 2 small shallots, thinly sliced 75 g
- 3 tbsp red wine vinegar 45 mL
- 1 tsp sugar
- ¼ tsp salt
- ½ cup water
For The Basil Dressing
- ¼ cup olive oil 60 g
- 2 tbsp white wine vinegar or apple cider vinegar 30 ml
- 1 tbsp maple syrup 15 g
- 1 tsp Dijon mustard
- 2 tbsp fresh basil finely chopped
- 1 garlic clove grated or crushed
- salt and pepper
For the Arugula Salad
- 5 ounces baby arugula or a mix of arugula and baby spinach 145 g
- 2 peaches pitted and cut into ¼-inch slices (250 g, about 2 cups sliced)
- ½ cup corn kernels 75 g
- ½ cup sliced or slivered almonds 28 g
Instructions
- Make Pickled Shallots: Add the vinegar, sugar and salt to a heat-proof bowl or glass measuring up. Add 1/2 cup boiling water and stir to dissolve the sugar. Add the sliced shallots and stir. Set aside to pickle for at least 15 minutes. You can also bring the sugar, vinegar, water and salt to a simmer in a small pot on the stovetop to dissolve the sugar, then stir off the heat and stir in the shallots.
- Make Dressing: In a medium bowl or glass measuring cup, add oil, vinegar, maple syrup, Dijon, basil and garlic. Season with salt and pepper, then whisk to combine. Alternatively, you could shake ingredients in a mason jar.
- Toast Almonds: Heat a medium skillet over medium-low heat. When the pan is hot, add almonds. Toast for 5-8 mins, tossing occasionally, until golden-brown.
- Toss Salad & Serve: Add arugula to a large bowl. Drizzle half the dressing over top. Season with salt and pepper, then toss to coat. Drain pickled shallots, then scatter over top. Top with peaches, corn and toasted almonds. Drizzle remaining dressing over top, then toss lightly to combine. Serve immediately.
Notes
Do not toss salad with dressing until ready to serve. Dressing can be a made 1 day in advance and stored in the fridge. Shallots can be made 1-2 days in advance and stored in the fridge.
Salad can be topped with more fresh basil, if desired.
Goat cheese, feta or avocado make a good topping for this salad.
Almonds can be substituted with pecans, walnuts or pine nuts. For nut-free, use pepitas or sunflower seeds.
Nutrition
Serving: 1serving | Calories: 278kcal | Carbohydrates: 33g | Protein: 10g | Fat: 13g | Sodium: 998mg | Potassium: 676mg | Fiber: 4g | Sugar: 26g | Vitamin A: 75IU | Vitamin C: 26mg | Calcium: 320mg | Iron: 5mg