This peach and arugula salad is a summer favorite: peppery arugula, sweet, ripe peaches, crunchy candied walnuts and tangy blue cheese come together with a rich balsamic vinaigrette for a balanced savory-sweet salad that’s simple and satisfying.
Perfect for warm weather and quick entertaining.
I love building seasonal salads, and this one has quickly become a go-to. The contrast of textures and flavors — peppery greens, juicy fruit, crunchy nuts and creamy, salty cheese — makes it feel both fresh and indulgent. It’s effortless to pull together yet looks and tastes like a special dish.
Whether you serve this at a backyard barbecue, as a bright starter at a dinner party, or enjoy it as a light main course, it works beautifully. You can serve it as written or add protein—grilled chicken, shrimp or sliced pork would be excellent additions.
The combination of sweet peaches, crunchy candied walnuts, sharp blue cheese and peppery arugula is a winning formula. A bright, slightly thickened balsamic vinaigrette ties everything together — a little sugar softens the vinegar and brings harmony to the dressing.
This salad comes together quickly. Start by candying the walnuts, then mix the vinaigrette, toss the arugula with a bit of dressing and seasoning, and top with peaches, crumbled blue cheese and the cooled walnuts. Finish with another drizzle of dressing and serve immediately.
To candy the walnuts, I cook them in a skillet with sugar and a pinch of salt until the sugar coats and caramelizes. Spread them on parchment to cool, then chop or leave whole depending on your preference. The walnuts store briefly if needed, but are best on the day you make the salad.
For the vinaigrette, whisk together minced garlic, balsamic vinegar, a touch of sugar, Dijon mustard and dried oregano, then slowly whisk in extra virgin olive oil until the mixture emulsifies and thickens slightly. Taste and adjust salt and pepper.
Assemble the salad by tossing the arugula with salt, pepper and a light drizzle of dressing so the leaves are coated but not soggy. Arrange the sliced peaches on top, scatter crumbled blue cheese and the candied walnuts, then finish with another spoonful of the vinaigrette.
The blue cheese adds creaminess and a bright, salty contrast to the sweet peaches and caramelized nuts. If blue cheese isn’t to your taste, try goat cheese or feta for a milder tang.
I honestly could eat this salad every day during peach season — it’s that good.
Peach Arugula Salad with Candied Walnuts & Blue Cheese
Peach Arugula Salad with Candied Walnuts & Blue Cheese
2 to 4
25 mins
25 mins
Ingredients
- 2/3 cup walnuts
- 1/4 cup sugar (for candying walnuts)
- Kosher salt and pepper
- 4 to 6 cups baby arugula
- 2 to 3 peaches, sliced
- 2 to 3 ounces blue cheese, crumbled
Balsamic Vinaigrette
- 4 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- Kosher salt and pepper, to taste
- 1/2 cup extra virgin olive oil
Instructions
- To candy the walnuts: place the walnuts, a pinch of salt and the sugar in a nonstick skillet over medium heat. Stir frequently until the sugar melts, coats the walnuts and becomes fragrant and sticky, about 4 to 5 minutes. Transfer the walnuts to parchment to cool, then coarsely chop if desired.
- Toss the arugula with a pinch of salt and pepper and a light drizzle of dressing so the leaves are lightly coated.
- Arrange sliced peaches over the arugula, sprinkle the crumbled blue cheese and candied walnuts on top, then finish with more vinaigrette to taste. Serve immediately.
Balsamic Vinaigrette
- Whisk together the minced garlic, balsamic vinegar, sugar, Dijon mustard, oregano and a generous pinch of salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning as needed.
Enjoy this salad while peaches are at their peak — it’s a simple, elegant way to celebrate summer produce and make a memorable, flavorful dish with minimal effort.