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If you’re looking for the ultimate summer salad recipe, this Peach and Goat Cheese Salad with Creamy White Balsamic Dressing strikes the perfect balance of fresh, creamy, and bright. Vegetarian and gluten free, enjoy as a light lunch or a side dish that steals the show.
Table of Contents
Why You’ll Love this Peach Goat Cheese Salad
- Healthy + Balanced. This vibrant summer salad offers a balanced ratio of healthy fats, plant-based protein, and fiber, making it a filling, fueling lunch. Plus, it’s packed with antioxidants, minerals, and even omega-3’s.
- Easy Prep. Beyond some slicing and chopping, the only two make-ahead components of this salad are boiling the quinoa and mixing the dressing. (However, you could further streamline the prep by purchasing frozen pre-cooked quinoa.)
- Fresh Flavors. Juicy peaches bring natural sweetness, creamy goat cheese adds tang and richness, and fresh herbs brighten each bite. Tied together with a silky dressing, this salad offers the perfect mix of sweet, savory, and tangy flavors.
When it comes to adding peaches to summer salads, there are endless possibilities.
Whether you’re making a Cucumber Peach Salad, Peach and Burrata Salad, or Crispy Potato and Peach Salad, you’re always in for a special treat.
This Peach and Goat Cheese Salad feels both elegant and effortless–the kind of recipe that celebrates the stars of the season.
Enjoy as a light lunch or serve as a side alongside grilled chicken or steak, baked fish, or burgers.
The Ingredients
- Peaches: Fresh peaches add juicy sweetness to this salad. You can either dice the peaches, or thinly slice them.
- Quinoa: Gluten free, whole-grain, and a complete source of plant protein. Quinoa has a nutty flavor and is filled with fiber, making it a wonderful, hearty addition to this salad.
- Goat Cheese: I love the tangy richness that goat cheese adds, however if you’re not a fan, swap it for feta.
- Lettuce: Spring mix, arugula, or baby kale all work well. If you’re making the salad ahead, use a sturdier green such as lacinato kale to prevent the greens from wilting.
- Cucumbers: For freshness and crunch, look for seedless cucumbers (such as English, Persian, or “snacking” cucumbers).
- Herbs: I love using a mix of fresh basil and mint leaves for herby freshness.
- Almonds: Look for toasted almonds, which add extra richness (and crunch!). Alternatively, you can use pecans, walnuts, or pumpkin seeds.
- Tahini: To make a dairy-free dressing with silky-smooth creaminess, tahini is the star ingredient. My go-to brand is Soom, which adds nutty depth and richness.
- White Balsamic Vinegar: Compared to classic balsamic vinegar, the white variety is lighter in color and has a more delicate, crisp taste.
- Garlic Powder: To add a little aromatic flavor to the dressing.
For a complete list of ingredients and quantities, see the recipe card below.
Fruit Swaps
If peaches aren’t in season (or hard to come by), you can swap them for nectarines, strawberries, blackberries, or chunks of grilled pineapple.
The Directions
Step 1: Prepare Dressing by mixing tahini, white balsamic vinegar, and garlic powder in a glass jar or liquid measuring cup. Add 2 to 3 Tbsp. water to thin out to desired consistency. Season to taste with kosher salt.
Step 2: Combine Salad Ingredients in a large mixing bowl.
Step 3: Pour Dressing over Salad and toss to combine.
Recipe Variations
- Mix Up The Greens. Spring mix, baby spinach, arugula, or baby kale all work well. However, if you’re prepping the salad in advance, a sturdier green such as lacinato kale will hold up better than the more delicate lettuces.
- Use a Different Grain. In place of quinoa, farro is also a delicious grain option for this salad. I love the hearty, chewy texture paired with the juicy peaches. Couscous (or pearl couscous) are also great alternatives.
- Add Extra Protein. Add slices of grilled chicken or shredded rotisserie chicken for a protein boost. Or, for a vegetarian option, add 1 cup of roasted or canned chickpeas.
- Cheese Swaps. In place of goat cheese, crumbled feta or pearls of fresh mozzarella also work well.
- Add-Ons (for extra oompth!): Add avocado for extra creaminess, pickled red onion for tang, or grilled corn kernels for peak summer satisfaction.
Dietary Note
This salad can easily be made dairy-free and vegan by using a cashew-based goat cheese alternative. You can also make it nut free by swapping the almonds for pumpkin seeds.
Make-Ahead and Storage Tips
- Make-Ahead. Boil and cool the quinoa up to 1 day ahead. Refrigerate in an airtight container until ready to use. You can also mix the dressing 1 to 2 days in advance.
- Store. Place leftover salad in an airtight container and enjoy for 1 to 2 days. If you’re planning on enjoying the salad at a later time, wait to dress it until ready to eat.
More Peach Salad Recipes
Peach and Corn Quinoa Salad with Cilantro Ranch
Peach and Burrata Salad
Cucumber Peach Salad
Crispy Potato and Peach Salad with Scallion Dressing
If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Peach and Goat Cheese Salad
Equipment
- Mixing bowls
Ingredients
- 5 oz. spring mix or arugula
- 1 cup cooked and cooled quinoa
- 2 medium peaches, sliced or diced
- 2 Persian cucumbers (or 1/2 English cucumber), thinly sliced into half moons
- 1/2 cup roasted, salted almonds, roughly chopped
- 1/4 cup chopped fresh basil leaves
- 2 to 3 Tbsp. chopped fresh mint leaves
- 3 oz. goat cheese, crumbled (sub feta)
- 3 Tbsp. tahini
- 3 Tbsp. white balsamic vinegar
- 1/2 tsp. granulated garlic (or garlic powder)
- Kosher salt and black pepper to taste
Instructions
- In a large bowl, combine greens, quinoa, peaches, cucumber, almonds, basil, mint, and goat cheese. Season with a pinch of salt and black pepper.
- In a glass jar or liquid measuring cup, combine tahini, white balsamic vinegar, and granulated garlic; mix to combine. Add 2 to 3 Tbsp. water to thin out to desired consistency. Season to taste with salt and black pepper.Pour dressing over salad and toss to combine.
Notes
- Make-Ahead. Boil and cool the quinoa up to 1 day ahead. Refrigerate in an airtight container until ready to use. You can also mix the dressing 1 to 2 days in advance.
- Store. Place leftover salad in an airtight container and enjoy for 1 to 2 days. If you’re planning on enjoying the salad at a later time, wait to dress it until ready to eat.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Bam! Made it with apricots and pepitas and did not use quinoa, just lots of greens from my garden (my hubby doesn’t do well with quinoa). The white balsamic is the ticket!
As always, thank you!