Can you use canned or frozen peaches instead of fresh?

Fresh peaches are always best for flavor and texture. But if peaches are out of season, you can use canned (in juice, not syrup) or thawed frozen slices. Just drain and pat dry to avoid excess moisture.

What protein goes well with peach arugula salad?

Grilled chicken, shrimp, prosciutto, or sliced turkey all pair beautifully. Even marinated tofu works for a vegetarian option. The salad’s sweet-savory balance complements lean proteins perfectly.

How do you keep arugula from getting soggy in a salad?

Toss it with dressing just before serving. Avoid heavy or creamy dressings. For extra crunch, add nuts last. If you’re making it ahead, keep ingredients separate and assemble at the last minute.

Is peach arugula salad healthy?

Absolutely. It’s packed with fiber, antioxidants, heart-healthy fats, and vitamins from both the greens and peaches. Plus, the dressing uses minimal oil and no added sugar.

Peach Arugula Salad: Simple, Fresh, and Perfect for Summer

Ingredients

Scale

4 cups baby arugula

3 medium ripe peaches, pitted and sliced

3/4 cup diced yellow bell pepper

3 tbsp chopped walnuts

1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1/2 tbsp fresh squeezed lemon juice

1/8 tsp lemon zest

1/8 tsp kosher salt

fresh black pepper, to taste

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Instructions

1. Wash and dry the arugula and set aside.

2. Slice the peaches and dice the bell pepper.

3. Toast the walnuts in a dry pan for 1–2 minutes and let cool.

4. In a small bowl, whisk olive oil, balsamic, lemon juice, zest, salt, and pepper.

5. Add arugula to a salad bowl and drizzle dressing along the sides.

6. Top with peaches, bell pepper, and walnuts. Toss gently to combine.

7. Serve immediately or chill briefly before serving.

Notes

Add grilled chicken or goat cheese to make it a full meal.

Use ripe but firm peaches for best flavor and texture.

Keep dressing separate until just before serving for crisp greens.

Author: EmilyFrost
Prep Time: 10 minutes
Cook Time: 0 minutes
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1.5 cups
Calories: 145
Sugar: 9g
Sodium: 80mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg