Quinoa Arugula Salad with Grilled Peaches is an ideal summer salad. Sweet, savory and creamy with a hint of crunch, a tangy vinaigrette ties it all together in the most delicious way!
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Leave some room on the grill grates this summer for something a little unexpected -- fruit!
This Quinoa Arugula Salad with Grilled Peaches is an ideal summer salad. The savory-sweet mashup of quinoa, arugula, goat cheese and grilled peaches is a surprisingly fabulous flavor combination that you'll want to serve up all summer long.
A sprinkle of almonds add texture and crunch, while a sweet and tangy vinaigrette ties it all together in the most perfect way.
Looking for more enticing summer salads? Try my Summertime Crab Cake Salad, Asian-Inspired Grilled Salmon, Corn & Cucumber Salad, or Orange Avocado Salad with Honey Vinaigrette.
This recipe is naturally gluten-free and vegetarian and can be made dairy-free/vegan. (See Variations & Substitutions area below.)
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Ingredients
- Peaches. Peaches grill beautifully and add an amazing burst of sweetness to this salad.
- Quinoa. I always have frozen quinoa in my fridge to serve as a side or toss with salads.
- Arugula. If you don't have arugula, try fresh, chopped spinach
- Goat cheese. The tangy creaminess of goat cheese pairs perfectly with the other flavors in this salad, but if you don't care for goat cheese try one of my suggestions listed below.
- Almonds. Sliced or slivered almonds add a nice crunch! Feel free to use your favorite toasted nuts instead.
- Olive oil. Extra virgin olive oil is a good choice for vinaigrettes.
- White wine vinegar. Lemon juice would also work as an acid for the vinaigrette.
- Honey. A little pop of sweetness brings out the flavor of the peaches.
- Dijon mustard. Dijon is often used in vinaigrettes for both flavor and to help emulsify.
- Ground ginger. The warm flavors of ginger are unexpected, but welcome here!
- Cinnamon. Peaches go fabulously well with cinnamon! Think crumbles & cobblers. Trust me on this one.
- Sea salt
- Cracked black pepper
Instructions
Grill Peaches
Brush peaches with a little olive oil.
Place the peach slices directly onto the grill grates (or a grill pan) over high heat and cook about 2 minutes per side or until you can see grill marks. Set aside.
Cook Quinoa
Meanwhile, make quinoa: Cook quinoa according to package directions.
Set aside to cool slightly when done.
Tip: I like batch cooking quinoa and then freezing for later use! This video shows how I do it.
Make Vinaigrette
Whisk together all vinaigrette ingredients in a small bowl or a salad dressing shaker. Set aside.
In a large bowl, gently combine all the ingredients, then drizzle with vinaigrette and toss to coat.
Sprinkle with extra almonds and goat cheese before serving, if desired.
FAQ's
Yes! Prepare all the elements of this salad and store separately in airtight containers in the refrigerator and toss together when it's time to serve. Alternatively, you can combine everything except the arugula (it wilts a bit once dressed) and store in an airtight container in the refrigerator for 2-3 days.
Pick your favorite! Grilled chicken (or store-bought rotisserie chicken), grilled or poached shrimp and even sausage would work well as an added protein.
This salad can be served warm (the arugula will wilt a bit) or cold!
Variations & Substitutions
Try some delicious variations on this salad:
- Add a protein like chicken, shrimp or grilled sausage.
- Try other types of cheeses such as crumbled feta or brie.
- Experiment with grilling other fruit! Try plums, pineapple, nectarines, cantaloupe and even watermelon. Yep, you can grill watermelon!
- Don't have (or like) arugula? Try some chopped fresh spinach instead.
Diet-Specific Substitutions
This recipe is naturally gluten-free and vegetarian.
- Dairy-free/Vegan: Omit goat cheese or use a plant-based vegan cheese in its place. Use agave or date syrup instead of honey.
Arugula Quinoa Salad with Grilled Peaches
Ingredients
For Salad
- 1 tablespoon olive oil
- 2 peaches peeled, pitted and sliced into wedges
- 1½ cups cooked quinoa see notes for cooking tips
- 2 cups arugula
- ½ cup goat cheese
- ¼ cup sliced or slivered almonds
For Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons white wine vinegar or lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ⅛ teaspoon ground ginger
- ¼ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
Instructions
Grill Peaches:
- Using a grill pan over high heat or an outdoor grill, place peach slices directly onto the grates and grill about 2 minutes per side or until you can see grill marks. Set aside.
- Meanwhile, make quinoa: Cook quinoa according to package directions. {See notes.} Set aside to cool slightly when done.
Make Vinaigrette:
- Whisk together all vinaigrette ingredients in a small bowl. Set aside.
- In a large bowl, gently combine all the ingredients, then drizzle with vinaigrette and toss to coat.
Notes
- Add a protein like chicken, shrimp or grilled sausage.
- Try other types of cheeses such as crumbled feta or brie.
- Experiment with grilling other fruit! Try plums, pineapple, nectarines, cantaloupe, or watermelon.
- Use chopped, fresh spinach instead or arugula.
- Dairy-free/Vegan: Omit goat cheese or use a plant-based vegan cheese in its place. Use agave or date syrup instead of honey.
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