This peach and goat cheese salad features spinach, arugula, fresh basil, and a simple balsamic vinaigrette. Ready in about 15 minutes, it’s a bright, nutritious way to enjoy summer peaches.
Celebrate peak-season peaches with this light and refreshing salad. Creamy goat cheese, juicy peach slices, and toasted almonds sit on a bed of greens and are dressed with a sweet-tart balsamic vinaigrette. It’s simple to assemble and easy to adapt to your preferences.
Why You’ll Love this Salad
- Quick & easy – No cooking required; the whole salad comes together in minutes.
- Customizable – Swap cheeses, nuts, or add other fruits and vegetables to suit your taste.
- Fresh basil – Bright basil leaves lift the flavor and pair beautifully with peaches and goat cheese.
- Diet-friendly – Naturally gluten-free and grain-free, and can be made dairy-free with a simple swap.
Ingredient Notes
- Spinach and arugula – A peppery, tender mix works great. You can also use any mixed greens or just one green if preferred.
- Peaches – Use fresh, ripe peaches or nectarines. Avoid frozen fruit, which will be too soft once thawed.
- Honey – Adds natural sweetness to the dressing. Substitute pure maple syrup to make the dressing vegan.
- Extra-virgin olive oil – A good-quality olive oil provides both flavor and health benefits; choose one you enjoy.
See the recipe card below for exact ingredient amounts and a printable version of the recipe.
Add-ins & Variations
Nuts. Swap toasted almonds for pecans or walnuts; toasting enhances flavor and crunch.
Cheese. Replace goat cheese with fresh mozzarella or feta, or omit cheese for a dairy-free option.
Veggies. Add cucumbers or roasted beets for extra color and texture.
Fruit. Fold in blueberries or sliced avocado for added creaminess and flavor.
Quinoa. Stir in 1 cup cooked quinoa to make the salad heartier.
Dressing. Try a light honey-lemon dressing in place of the balsamic vinaigrette for a brighter flavor.
Assembling Peach & Goat Cheese Salad
Step 1: Toast the sliced almonds in a dry skillet over medium-low heat, stirring frequently until fragrant and lightly golden, about 2–3 minutes. Remove from heat and cool.
Step 2: Whisk or shake together the balsamic vinaigrette ingredients in a jar or small bowl until emulsified.
Step 3: Arrange the spinach and arugula on a large shallow plate or in a bowl. Toss the greens with half the dressing. Top with sliced peaches, crumbled goat cheese, chopped basil, thinly sliced red onion, and the toasted almonds. Drizzle with remaining dressing to taste and serve immediately.
Expert Tips
- Choose peaches that are firm but slightly Give under gentle pressure; overly soft fruit can become mushy.
- Toss the greens with half the dressing first to ensure even coating, then add toppings and finish with more dressing as needed.
- Serve on a shallow platter or large plate to keep the toppings from weighing down the greens.
- For extra depth, grill peach halves (brushed with a little olive oil) over medium heat for 2–3 minutes per side to caramelize their natural sugars.
Serving Suggestions
Pair this salad with a protein to make a complete meal: salmon, grilled chicken, turkey burgers, or pulled pork all work well. It’s also lovely as part of a brunch spread alongside quiche or a vegetable frittata. For a multi-salad table, serve with other simple sides like a broccoli salad or cucumber-radish salad.
Finish the meal with a light dessert—almond-lemon cookies or gluten-free oat brownies are nice options if you want something sweet.
More Salad Recipes to Try!
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Asian Cabbage Salad
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Superfood Salad
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Whole30 & Paleo Creamy Coleslaw
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Zesty Southwest Quinoa Salad (with avocado)
If you try this recipe, please leave a rating and comment. I’d love to see a photo—share it on social media and tag the creator. Eat Clean. Be Well!
-Sara
Peach and Goat Cheese Salad
Equipment
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1 large serving plate or bowl
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1 mason jar or small bowl (to make the dressing)
Ingredients
For the Salad
- 5 oz spinach and arugula mix
- ½ cup sliced almonds
- 3 fresh peaches, pitted and sliced
- 3-4 oz goat cheese, crumbled
- 8 large basil leaves, chopped
- ¼ red onion, thinly sliced
For the Balsamic Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. honey
- 1 tsp. Dijon mustard
- ¼ tsp. fine sea salt
- ⅛ tsp. ground pepper
Instructions
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Place the spinach and arugula in a large shallow bowl or on a serving plate.
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Toast the sliced almonds in a small pan over medium-low heat, stirring frequently until lightly golden and fragrant, about 2–3 minutes. Remove from heat.
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Make the dressing by combining all vinaigrette ingredients in a jar and shaking, or whisk them together in a bowl. Toss the greens with half the dressing.
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Top the dressed greens with peaches, goat cheese, basil, red onion, and toasted almonds. Drizzle with additional vinaigrette to taste and serve immediately.
Notes
- If preparing ahead, keep the dressing separate and dress just before serving to prevent soggy greens.
- Use a large, shallow serving dish so toppings stay light and not weighed down.
- Store leftovers in the refrigerator for 2–3 days; prefer to keep toppings separate if possible to maintain texture.