Arugula Salad with Honey-Drizzled Peaches

Arugula Salad with Honey-Drizzled Peaches

5 Reviews
From: EatingWell Magazine, July/August 2008

Rich, nutty pecans complement the creamy tang of the goat cheese and peppery arugula balances the sweet juicy peaches and drizzle of honey in a simple, satisfying salad that lets the pure flavors of the ingredients shine.

Ingredients 4 servings

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  • 1/4 cup finely chopped toasted pecans, (see Tip)
  • 1/2 teaspoon kosher salt, divided
  • Freshly ground pepper to taste
  • 1 4-ounce log goat cheese
  • 6 cups baby arugula, (about 4 ounces)
  • 1 tablespoon extra-virgin olive oil
  • Zest and juice of 1 lemon
  • 4 but firm peaches, halved and pitted
  • 4 tablespoons honey

Preparation

  • Active

  • Ready In

  1. Place pecans in a shallow dish. Season with 1/4 teaspoon salt and pepper. Roll goat cheese log in the pecans to coat. Refrigerate the log until firm, if necessary, then cut into 8 rounds.
  2. Place arugula in a medium bowl. Add oil, lemon zest and juice and toss to coat; season with the remaining 1/4 teaspoon salt and pepper.
  3. Divide the arugula among 4 shallow bowls. Nestle 2 peach halves into each portion of greens, top each half with a round of pecan-crusted goat cheese and drizzle each salad with 1 tablespoon honey.
  • Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Per serving: 288 calories; 15 g fat(5 g sat); 3 g fiber; 35 g carbohydrates; 8 g protein; 36 mcg folate; 13 mg cholesterol; 32 g sugars; 17 g added sugars; 1271 IU vitamin A; 20 mg vitamin C; 93 mg calcium; 2 mg iron; 279 mg sodium; 398 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1 fruit, 1 vegetable, 1 other carbohydrate, 1 high-fat meat, 1 1/2 fat

Reviews 5

July 22, 2011
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By: carynrybs
Wonderful salad! As others have note, this is an excellent mix of salty/tangy/sweet, crunchy/creamy etc! I also just sprinkled the pecans on the greens and laid down a dallop of goat cheese. And I lightly grilled the peach halves first as suggested by someone else and added the honey to the oil and lemon before adding it to the greens. May add poached chicken the next time to make it a full meal. YUM!
August 12, 2010
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By: EatingWell User
YUMMY and healthy! (Just a bit confused at first on what the ingredient but firm peaches was. yikes.
July 15, 2010
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By: EatingWell User
Easy and delicious. Perfect blend of sour/sweet, crunchy/creamy.
July 11, 2010
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By: EatingWell User
This was excellent! I didn't bother to roll the goat cheese in the pecans, just sprinked them on the greens and laid down a dallop of goat cheese mixed with thyme. But the BEST change I made was to lightly grill the peach halves first. Excellent hot/cold, salty/tangy/sweet, crunchy/creamy interplay.
September 09, 2009
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By: EatingWell User
Really quite excellent. Made a few minor changes . . . Rolled the goat cheese in pecans but it fell apart when being sliced so it turned into a goat cheese and pecan crumble - which was excellent anyway. I mixed the honey into the other liquids and drizzled a small amount on the arugula and then tossed it. After salad was assembled, I then drizzled a little more dressing on the peaches. I didn't even use 1/4 of the dressing on a serving for two. Wonderful flavors and textures.