Peach Arugula Salad with Candied Pecans
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!
Servings 6 servings
Calories 340kcal
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
Instructions
- 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.
- 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.
- 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: 1serving | Calories: 340kcal | Carbohydrates: 36g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 264mg | Potassium: 591mg | Fiber: 8g | Sugar: 25g | Vitamin A: 1409IU | Vitamin C: 19mg | Calcium: 129mg | Iron: 2mg
