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Peach Arugula Salad with Candied Pecans

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Try this Peach Arugula Salad with Candied Pecans ASAP! Juicy peaches, peppery greens, crunchy maple pecans, and a peach jam vinaigrette bring summer flavor into every bite. It’s light, flavorful, and ready in just 15 minutes!
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Peach Arugula Salad with Candied Pecans

This summer salad is peak farmers’ market vibes in a bowl: peppery arugula piled high with juicy peaches, tart blackberries, creamy avocado, and tangy red onion, then dotted with dollops of dairy-free ricotta. The whole thing is tossed in a creamy, sweet peach vinaigrette and finished with maple candied pecans that bring the crunch. It’s bright, fresh, and feels fancy enough for entertaining, yet comes together quickly for weeknight dinners.

Peach Arugula Salad with Candied Pecans Ingredients

Grabbing what you need for this recipe is quick and easy! With in-season ingredients and pantry staples, you can throw this salad together quickly and easily. Here is what you’ll need:

Salad Dressing Ingredients

  • Peach jam: Adds rich, fruity sweetness and depth to the dressing while enhancing the fresh peach flavor in the salad.
  • Tahini or olive oil: Brings creaminess and richness to the dressing. Tahini adds a subtle nuttiness, while olive oil offers a more classic, smooth finish.
  • Maple syrup: Naturally sweetens the dressing and balances the acidity of the vinegar with warmth and complexity.
  • White balsamic vinegar: A light, tangy vinegar that lifts the dressing with brightness without overpowering the other flavors.

Maple Candied Pecans Ingredients

  • Pecans: Add crunch and buttery flavor, complementing the softness of the fruit and greens.
  • Maple syrup: Helps create a caramelized coating on the pecans while adding natural sweetness.
  • Coconut sugar or monkfruit sweetener: Adds a touch of extra sweetness and helps crystallize the coating on the nuts.
  • Cinnamon: Warms up the flavor profile with a hint of spice that plays beautifully with peaches.

Salad Ingredients

  • Baby arugula: A tender leafy green with a peppery bite that contrasts nicely with sweet fruit and creamy components.
  • Peaches: Juicy and sweet, they’re the highlight of this salad, bringing freshness and seasonal delight.
  • Blackberries: Add a pop of color and tartness to balance the sweet and savory notes in the salad.
  • Avocado: Provides a creamy texture and mild flavor that ties all the ingredients together.
  • Red onion: Brings a sharp, tangy crunch that balances the soft and sweet ingredients. Soaking it first softens its bite.
  • Dairy-free ricotta: Adds a creamy, tangy element that makes the salad feel rich and satisfying without overpowering the fresh produce.

Choosing Fresh Peaches

When it comes to this salad, fresh peaches make all the difference! Look for ones that are fragrant, slightly soft to the touch, and free of bruises. The farmers’ markets are filled with peaches right now, and knowing the different colors makes a difference. Yellow peaches offer a balance of sweet and tart flavors, while white peaches tend to be milder and sweeter. Both work well, so choose based on your preference. If your peaches are still a little firm, you can leave them on the counter for a day or two to ripen.

How To Make Peach Arugula Salad

Make this salad in 15 minutes max! It’s quick, easy and the best way to celebrate the season’s star fruit! 

Make the Peach Vinaigrette

Start by preparing the creamy peach salad dressing. Add peach jam, tahini or olive oil, maple syrup, white balsamic vinegar, and a pinch of salt to a blender. Blend until smooth and creamy, then taste and adjust the flavor to your liking. For a thinner dressing, simply add water a tablespoon at a time until the consistency is just right. Store it in the fridge until you’ve got the rest of the salad ready.

Make the Maple Candied Pecans

I promise these candied pecans are essential to this recipe! They add a crunchy, sweet-salty bite, and making a batch is quick and easy. In a nonstick or cast iron skillet over medium-low heat, toast the pecans for about five minutes until they become fragrant. Stir in maple syrup, coconut sugar, cinnamon, and sea salt, and cook until the nuts are evenly coated and sticky. Immediately transfer the pecans to parchment paper to cool and crisp up.

How to Cut Peaches

For perfect peach slices, begin by running a knife along the peach’s natural seam and twisting it open. Remove the pit gently with a spoon or your fingers. Place the cut side down and slice into thin wedges or cubes. If your peaches are very ripe, be extra gentle to keep the slices intact and use a sharp knife.

Assemble the Salad

In a large serving bowl, add the baby arugula and layer on the sliced peaches, blackberries, avocado, red onion, and candied pecans. Top with dollops of dairy-free ricotta and drizzle generously with the peach dressing. Toss gently right before serving so everything is evenly coated and beautifully arranged.

What To Serve With Peach Salad

This peach and arugula salad shines on its own, but it also pairs beautifully with other summer staples. Try serving it alongside grilled tofu or tempeh for a satisfying, protein-rich main. Serve this salad at a picnic or summer potluck and turn all the heads. Whether you’re serving this salad on its own or as a side, it’s endlessly adaptable,  perfect for entertaining and a salad that everyone can enjoy! 

How to Store Leftover Peach Salad

A salad this delicious rarely has leftovers; however, if you find yourself with some, here’s what you should do: 

  • Unassembled salad: Store separate components in airtight containers for up to 3 days.
  • Assembled salad: If already dressed, it’s best eaten within 24 hours as the dressing will begin to wilt your greens.
  • Candied pecans: Keep in a sealed jar at room temperature for up to a week.

To refresh the salad, add a handful of new greens and an extra drizzle of dressing.

Peach Salad FAQ

Can I use frozen peaches? Fresh is best for texture, but thawed frozen peaches can work in a pinch. Pat them dry to reduce excess moisture.

Can I swap the greens? Yes! Baby spinach, spring mix, or massaged kale are great substitutes for arugula.

Is this salad meal-prep friendly? Yes, store ingredients separately and assemble when ready to eat. The pecans can be made days in advance.

Did you make this summer salad? 

Don’t forget to leave a rating and review below! Try these delicious salads next: 

Checkerboard Cubed Watermelon Salad

Fall Apple Salad with Spiced Nuts and Apple Cinnamon Vinaigrette

Strawberry Spinach Salad with Strawberry Vinaigrette

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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close- up of mix of peaches, blackberries, avocado, red onion, pecans, and creamy white vegan cheese
Jackie Akerberg

Peach Arugula Salad with Candied Pecans

5 from 1 vote
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Try this Peach Arugula Salad with Candied Pecans ASAP! Juicy peaches, peppery greens, crunchy maple pecans, and a peach jam vinaigrette bring summer flavor into every bite. It’s light, flavorful, and ready in just 15 minutes!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad
Calories: 340

Equipment

  • stove

Ingredients
  

Salad Dressing Ingredients
  • ⅓ cup peach jam
  • 3 tbsp tahini or olive oil
  • 2 tbsp maple syrup
  • ¼ cup white balsamic vinegar
  • pinch of salt
Maple Candied Pecans Ingredients
  • 1 cup pecans, chopped
  • 1 tbsp maple syrup
  • 1 tbsp coconut sugar, or monkfruit sweetener
  • ½ tsp cinnamon
  • ½ tsp sea salt
Salad Ingredients
  • 10 oz baby arugula
  • 2 peaches, sliced
  • 6 oz blackberries
  • 1 avocado, sliced
  • ¼ cup red onion, thinly sliced*
  • ½ cup dairy-free ricotta

Method
 

  1. Prepare dressing by adding all ingredients to a blender and pureeing until smooth and creamy. Season to taste with a pinch of salt, or add maple syrup. For a thinner dressing, add 1 tbsp of water at a time until desired consistency is reached.
  2. Next, prepare the pecans by warming a medium nonstick or cast iron skillet over medium low heat. Toast the pecans for about 5 minutes until fragrant, stirring occasionally to prevent burning. Add the maple syrup, coconut sugar, cinnamon, and salt, and stir until caramelized. Immediately transfer to a piece of parchment paper to cool.
  3. Assemble salad by adding the arugula to a large serving bowl and topping with the peaches, blackberries, avocado, red onion, and pecans. Drizzle with dressing and toss right before serving. Top with dollops of ricotta

Notes

*To make the raw onion less pungent, soak the slices in cool water for at least 5 minutes, drain, and then add to the salad.

Nutrition

Serving 1servingCalories 340kcalCarbohydrates 36gProtein 7gFat 23gSaturated Fat 3gPolyunsaturated Fat 6gMonounsaturated Fat 12gSodium 264mgPotassium 591mgFiber 8gSugar 25gVitamin A 1409IUVitamin C 19mgCalcium 129mgIron 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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2 Responses

  1. 5 stars
    This salad is amazing! I took it to a cookout and everyone loved it! It’s creamy, crunchy and bursting with flavor. I could drink the dressing. Delicious!

    Reply
5 from 1 vote

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