This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details. Advertisements displayed do not reflect endorsements or recommendations made by Veggie Inspired.
This Arugula Peach Salad, made with the best of summer produce, chewy grains, and nuts for some crunch, is hearty and delicious. It’s all topped with a tangy citrus dressing. Perfect for summer entertaining or a fresh weeknight dinner.
Save this Post!
We'll email this post to you, so you can come back to it later!
Peaches are at their finest in the summer months and we can’t get enough of them.
They pair beautifully with the other ingredients in this Arugula Peach Salad and I know you’re going to love it, too!
Ingredients you need
This salad is best when made with the freshest of ingredients, especially the peaches and tomatoes. Using off-season produce isn’t going to create the sweet, juicy flavors desired. Here’s what you’ll need to make this salad:
Arugula ~ One of my favorite greens! It has a peppery bite that is a great complement to sweet juicy peaches.
Peaches ~ Sweet and juicy!
Tomatoes ~ Grape tomatoes are my favorite, but any tomatoes will do. If you use bigger tomatoes, I suggest squeezing out most of the juice before dicing.
Farro ~ This ancient grain is delightfully chewy. If you can’t find farro, try spelt or barley as an alternative.
Almonds ~ I love adding nuts or seeds to salads for a crunch. You can even toast them before adding them to this arugula peach salad if you wish.
If you love fruit in your salads, don’t miss these delicious salad recipes:
Orange Basil Vinaigrette
This tangy salad dressing brings it all together. It’s made with fresh orange juice, red wine vinegar, a touch of maple syrup to balance the flavors, and extra virgin olive oil. There are also sweet peppery strands of basil running throughout, which I think is the best part.
It’s the perfect accompaniment to this fresh summer salad.
Trying to ditch oil? I tried dressing with unsweetened plain almond milk yogurt in place of the olive oil and it’s delicious, so feel free to give that a try instead.
More vegan peach recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Arugula Peach Salad with Farro & Orange Vinaigrette
Ingredients
For the Arugula Peach Salad
- 1 ½ cups cooked farro I use quick-cook farro from Trader Joe’s (you’ll need about ½ – ¾ cup dry farro)
- 8 cups arugula
- 2 fresh peaches pits removed, sliced
- 2 cups grape tomatoes halved
- ½ cup sliced almonds
For the Orange Basil Vinaigrette
- ½ cup fresh orange juice
- 2 tablespoons red wine vinegar
- 1 tablespoon pure maple syrup use 1 ½ tbsps if you like it a little sweeter
- ½ teaspoon salt
- ¼ cup extra virgin olive oil
- 3-4 basil leaves chiffonade
Instructions
For the Salad
- Cook the farro according to package directions. Let cool.
- Add all of the salad ingredients to a large bowl, including the cooled farro, and toss to combine.
For the Dressing
- Whisk together the orange juice, vinegar, maple syrup, and salt.
- Drizzle in the olive oil and whisk vigorously to combine.
- Stir in the chiffonade basil.
To Serve
- Drizzle as much of the Orange Basil Vinaigrette over the salad as you like.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Comments
No Comments