This Blueberry-Peach Arugula Salad is loaded with flavor, featuring pecans and Gorgonzola crumbles as well as a basic balsamic vinaigrette.
I think I went a little overboard with purchasing blueberries this summer…especially when I saw a huge farm market stand at my neighborhood grocery store with huge cases of this local staple. 🙂 Why wouldn’t I want to support the farmers, right?
I may have had good intentions, but when I got home and had to find space in our overstuffed refrigerator, I started making a mental list of all the people who might be in need of some blueberries. 😉
In the end, I decided to keep them all. I was going to make them fit in that fridge if it was the last thing I did. Once they were all secured, I thought, “Now what am I going to make…times 10?” LOL
After making desserts and smoothies galore, there were still some blue beauties just sitting there…waiting to be part of something BIG!
One evening, our family decided to dine out at a coal fired pizza shop. I was intrigued by the peach salad on the menu, so I ordered it only to find out it had…dare I say it…CANNED PEACHES!
I was flabbergasted. Um, seriously? So, that night I decided that I was going to make my own peach salad…with REAL peaches.
The next day, I discovered some glorious organic peaches on sale. Score!
At some point, all the planets aligned and I put together this fabulous salad with my local blueberries, fresh peaches, chopped pecans and Gorgonzola cheese.
Talk about a winning combination! Cue the cheering crowd! 😉
To top off this bowl of deliciousness, I went with a basic balsamic vinaigrette using my favorite balsamic vinegar. See photo below.
So, if you’re ready to change up your salad game using some fresh fruit, you need to make this Blueberry-Peach Salad! Sweet fruit with salty, sharp Gorgonzola; peppery, bitter Arugula and buttery pecans paired with a smooth balsamic vinaigrette to balance everything out…yup, you need this in your life! 🙂
Now go forth, and make this glorious dish my friends!
Learn how to make it…
Blueberry-Peach Arugula Salad with Basic Balsamic Vinaigrette [Gluten-Free & with Vegetarian Option]
FOR THE DRESSING
- 1/4 cup extra virgin olive oil
- 1/4 cup aged balsamic vinegar
- Salt & pepper to taste
FOR THE SALAD
- 5 oz. package baby arugula
- 2 fresh peaches (sliced)
- 1 cup fresh blueberries
- 1/2 cup chopped pecans
- 4 oz. Gorgonzola cheese crumbles (for the vegetarian option, use vegetarian-friendly blue cheese crumbles)
- Add dressing ingredients to a small mason jar. Shake to mix. Set aside.
- Layer salad ingredients in a large salad bowl. Toss to combine.
- Serve with dressing.
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