Peach and Goat Cheese Salad

5 from 1 vote

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.

Prep Time25

Total Time25

Course: Salad/Side Dish

Cuisine: Mediterranean

Diet: Gluten Free, Vegetarian

Servings:

Author: Jamie Vespa MS, RD

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