Arugula and Spinach Salad with Blue Cheese and Peach Vinaigrette

This Arugula and Spinach Salad with Blue Cheese and Peach Vinaigrette is made with highly adaptable salad ingredients and features a sweet and vibrant dressing staring fresh peaches in the most perfect way!

WHAT’S NEW?

Soccer, school, and stress, oh my! There is not ONE night this week we don’t have SOMETHING going on. Most of that is soccer-related, but I didn’t help our cause by scheduling family pictures (though it was a MOST PERFECT evening at the beach for them!) and having kiddos with fall birthdays…which inevitably means, fall birthday celebrations. I’ve had to buckle down on self-care, carving out those lunch time walks, evening workouts, and quick pages of reading pleasure before bed. I also booked a babysitter for Saturday night for Mr. Prevention and I to go on our first date in the better part of a year. I truly don’t know how that came to be, but it did.

On the few nights we’re ever home, quick and easy is the name of the game and meal prep is one way to get that done. Spending about 5 minutes on the weekend whipping up a homemade salad dressing is one quick and easy way to prepare for the week ahead and keep a healthy lifestyle something achievable for all! 

ROLL CALL FOR THIS RECIPE

• No-Cook Meals: Requiring no cooking whatsoever, this meal is ready quickly and easily!
• Seasonal Ingredients: Fresh peaches are still available and still delicious! In the northern portion of the US, peach season extends all the way through the final weeks of September and the juicy peaches are ripe for picking!
• Allergen-Friendly: This recipe is gluten-free, nut-free, and egg-free. It’s also easily made vegetarian or vegan.
• Highly Adaptable: There’s no going wrong with simple ingredients to doll up a combination of peppery arugula and baby spinach as a salad base. 

KEY INGREDIENTS AND SUBSTITUTIONS

• Salad Greens: Fill your salad bowl with the leafy green ingredients you have or enjoy. While I opted for fresh arugula with its distinct peppery flavor and tender baby spinach, romaine or spring mix would work well, too.
• Peaches: Sweet peaches truly “make” this recipe. Any variety of fresh peach or other stone fruit will work well (apricots, plums, nectarines, etc). 
• Prosciutto: In place of this dry-cured, thinly sliced ham, you could use bresaola, speck, pancetta, or crispy bacon. However, pancetta and bacon would require cooking, most likely. 
• Blue Cheese: A lovely balance to the sweetness of the peaches, blue cheese is a perfect addition! However, if you prefer goat cheese, feta cheese, or gorgonzola would make excellent substitutions.
• Vinegar: I used a peach white balsamic, however white wine vinegar, white balsamic vinegar, or red wine vinegar of any kind will work well. A white (or light colored) vinegar helps ensure that stunning color of the vinaigrette.
• Olive Oil: Extra virgin olive oil is a flavorful, healthy choice, however avocado oil, safflower, or sunflower oil are excellent alternatives and also offer healthy fats.
• Salt and Pepper: A bit of salt and freshly ground black pepper provide flavor and balance, bringing out the sweetness of the fresh peach salad. Feel free to use more, less, or a salt substitute in place of salt.

VARIATIONS, STORAGE, and TIPS

• For best results, dress the salad immediately before serving.
• Try different toppings such as crunchy pecans or pine nuts, thinly sliced red onion, or avocado.
• Store the dressing in a mason jar or container with a fitted lid for up to 6 days.
• Serve as a side or light main, you choose!

FAQ

This peach arugula salad is perfect for a light lunch. How do you recommend making it a bit more substantial and filling?

​While this salad can be a dainty main course, it can also be a starter. To add substance, consider grilled shirmp or grilled steak in place of or in addition to the prosciutto. You can also serve a protein or sandwich on the side as an accompanyment.

Can you make the dressing ahead of time?

Absolutely! Meal prepping or prepping ahead is a life saver! Because the peach and oil will firm up in colder temperatures, simply being the dressing to room temperature before shaking or whisking and serving.

I want to make this into a grilled peach salad. What’s the easiest way to do that?

Yum! Halve or quarter the peaches and remove the pit. Brush the peach with olive oil before grilling 3-4 minutes per side or until grill marks appear. Rotate and be mindful or not over-cooking as the peaches can get mushy. Cool the peaches slightly before adding to the salad.

When is peach season in the United States?

In the south, peach season is early summer (June and July being the peak) where in the northern United States, peach season peaks in August and wraps up by the end of September.

NUTRITIONAL MERITS

• This salad allergen-friendly — naturally gluten-free, nut-free, and egg-free
• Easily made vegetarian or vegan
• Carb-controlled with under 18 grams of carbohydrate and 4 grams of fiber per serving
• A good source of iron and vitamin C 

Epic salads are life! Here’s the hook-up on some favorites!

• Fennel, Apple, and Red Onion Salad with Crispy Tempeh and Walnut Cream
• Chopped Italian Salad with Sweet Red Pepper Vinaigrette
• Cherry Pecan Salad with Goat Cheese and Balsamic Vinaigrette
• Honey Chili-Lime Shrimp Salad
• Blackened Shrimp and Avocado Salad with Citrus-Herb Dressing
• Grilled BBQ Chicken Skewer Salad
• Chicken Caesar with a Twist & Shrimp Caesar Salad with a Twist
• Crunchy Thai Chicken Salad with Peanut Dressing
• Crispy Italian Chicken and Bacon Salads with Tahini Pesto Dressing and Sourdough Croutons
• Tex-Mex Chicken Chopped Salad
• Chimichurri Steak and Vegetable Salad

Be well,