This summery and fresh roasted and raw peach salad is super flavorful and easy to make into a main meal! Gluten-free, vegetarian, and easily vegan!
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I first got the inspiration for this roasted and raw peach salad from Alison Roman’s cookbook, Dining In. In the book, she talks about the merits of including both raw and roasted versions of vegetables in certain dishes to evoke certain flavors and consistencies. She particularly focused on carrots and kale, which I thought was simply genius. In this recipe, I turned this concept toward fruit and decided to see if I could evoke similar contrast with peaches. It turned out quite stellar if I do say so myself.
Ingredients for Roasted & Raw Peach Salad
Peaches: Like I said, we will be playing with texture here. Half of our peaches will remain raw, while the other half will be marinated in olive oil and balsamic vinegar and roasted for about 12 minutes. See this post for all the details to successfully roast up your peaches.
Baby Arugula: I absolutely love this slightly spicy and flavorful green, and it is an excellent fit for this summery peach salad.
Goat Cheese: For umami vibes. You could also use feta or plant-based feta.
Pistachios or Pumpkin Seeds: Both are a delicious option. I often like to sprinkle on a bit of both for contrast in texture and maximum flavor.
Balsamic Thyme Vinaigrette: This dressing is a herby twist on classic balsamic vinaigrette. We add a couple tablespoons of fresh thyme to create more flavor dimension.
Make It a Meal!
- I sometimes cook up some quinoa and throw it in this salad to make it more hearty. I think wild rice or farro would also work well.
- Try some shredded chicken or salmon on top for added protein!
- For a plant-based protein idea, I think a can of chickpeas or white beans would work wonderfully.
If you make this roasted and raw peach salad, be sure to leave a rating and review! This helps Google figure out this little blog exists and encourages others to try the recipe as well!
More Easy Lunch Ideas:
Roasted & Raw Peach Salad
Equipment
- Blender or Food Processor (Optional)
Ingredients
Balsamic Roasted Peaches
- 2 large less ripe/unripe peaches
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
Balsamic Thyme Vinaigrette
- ½ cup olive oil
- ⅓ cup balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or honey
- 2 cloves garlic peeled and minced
- 2 tbsp fresh thyme finely chopped and woody stems removed
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
The Rest of the Salad
- 2 large ripe peaches
- 1 5-oz container baby arugula
- ½ cup goat cheese crumbled
- ⅓ cup pumpkin seeds or pistachios (feel free to use a little of both!)
Instructions
For the Balsamic Roasted Peaches:
- Preheat oven to 425° F and line a baking sheet with parchment paper or a silicone baking mat.
- Slice peaches into wedges (about 8 slices per peach) and marinate in olive oil and balsamic vinegar in large bowl for 5-10 minutes.
- Transfer peaches to baking sheet and make sure no peach slices are touching. Roast for 12 minutes, flipping the peaches about 6 minutes in.
For the Balsamic Thyme Vinaigrette:
- Place all ingredients in blender or food processor and blend on high for 30 seconds to 1 minute to ensure everything is well-combined and emulsified. Alternatively, you could place all ingredients in a mason jar with lid tightly shut and shake until all ingredients are well-combined. Store in airtight container such as a mason jar in the refrigerator for up to 2 weeks.
For Assembling the Salads:
- Place arugula, roasted balsamic peaches, raw peaches, pumpkin seeds or pistachios, and goat cheese in a large bowl and toss until well-combined. Divide evenly into individual portions and top with dressing. Enjoy!
Notes
- Storage: It is best to store the salad separate from the dressing. The salad will last up to 3 days, though the roasted peaches are best the day of. The dressing will keep up to 2 weeks. You will likely have leftover dressing, that’s okay!
- To make vegan/dairy-free: replace goat cheese with plant-based feta or omit altogether.
- To make nut-free: Use pumpkin seeds in place of pistachios.
Photography by Hope Agresti
