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Peach and Goat Cheese salad with Candied Pecans

Upping the summer salad game with this peach and goat cheese salad! The ideal fusion of flavour and texture is created between the sweetness from the the soft peaches, crunch red onions and the chewy candied pecans, and the tanginess and intense flavours of the crumbly goat cheese and leafy arugula.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer, dinner, lunch, Side Dish
Cuisine: American, European
Keyword: fruit, goat cheese, peaches, salad
Servings: 4 servings

Ingredients

Peach and Goat Cheese salad with Candied Pecans

  • 2 Peaches
  • 140 g Arugula/Rocket
  • 80 g goat cheese crumbled
  • 1/2 red onion
  • 60 g pecans
  • 2 tbsp honey

Basic Balsamic Vinaigrette

  • 1/4 cup olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

Making the vinaigrette

  • In a bowl, mix all the ingredients together. Adjust the acidity level according to your taste. If you feel that it’s too acidic simply incorporate more olive oil.

Making the Candied Pecans

  • Option 1 - Stove:
    In a small pot combine the pecans, the honey and 1 table spoon of water. Cook on medium heat for about 8 minutes until there is a slight bubbling. Remove from heat and spread the pecans on parchment paper and let cool.
    Option 2 - Oven:
    Preheat the oven to 180°C or 350°F. Line a baking tray with parchment paper. In a bowl mix the pecans with the honey and place on the baking tray. Toast the nuts in the oven for about 10 minutes. Check them constantly as the cooking time will vary on how your oven cooks. Remove and let the cool, they will harden once cool. Once they’re cool you can either chop them up or else serve them whole.

Making the salad:

  • Drizzle some of the balsamic vinaigrette on the arugula and massage the vinaigrette so that every single leaf is covered.
  • Slice the red onion into half moon slices and add it to the arugula.
  • Cut each peach into eight slices each and place them on top of the salad.
  • Crumble the goat cheese on top and sprinkle the candied pecans.
  • Season the salad with some salt and pepper. If you like some extra sweetness drizzle some more honey on top.
  • Enjoy!

Notes

This homemade vinaigrette can be stored in the fridge in a glass container for about 7-10 days.