Blueberry & Peach Arugula Salad

Name: Blueberry & Peach Arugula Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1/2 cup extra virgin olive oil; 1/4 cup balsamic vinegar; salt & pepper to taste; 5 ounces baby arugula; 3 fresh peaches (sliced); 1 cup fresh blueberries; 1/3 cup chopped pecans; 1/3 cup blue cheese crumbles

Jump to Recipe Print Recipe

This vibrant Blueberry & Peach Arugula Salad is the perfect salad for all your summer gatherings! Juicy peaches, plump blueberries, creamy blue cheese crumbles, and crunchy pecans are served on a bed of baby arugula for a delightful combination of flavors. Easy to prepare in 10 minutes or less, this scrumptious salad is sure to be a winner!

close-up overhead of blueberry and peach arugula salad in a serving bowl.

Why You’ll Love This Arugula Salad Recipe

Balanced Flavor Profile: The sweetness of the peaches and blueberries perfectly complements the peppery arugula and tangy balsamic vinaigrette, while the blue cheese crumbles provide a salty contrast and the chopped pecans add a bit of crunch.
Nutrient-Rich: This salad is packed with vitamins, fiber, and antioxidants, and healthy fats, making it a nutritious choice.
Quick & Easy: With a handful of simple ingredients and a basic vinaigrette, this salad is quick to assemble, making it the perfect appetizer or side for a potluck, cookout, weekend brunch, or dinner party. It’s also great for a light lunch!

For another simple salad recipe using arugula, check out this pasta salad with arugula next.

Ingredients

Extra Virgin Olive Oil: Provides healthy fats and serves as the base of the vinaigrette. I recommend using a high-quality extra virgin olive oil for the best flavor.
Balsamic Vinegar: Adds tanginess and acidity. This recipe uses a 2:1 ratio instead of your typical 3:1 so that the balsamic flavor really shines through. Just like the olive oil, I suggest using a high-quality balsamic vinegar, such as this oak aged balsamic vinegar by O Olive Oil & Vinegar (shown in the photo above).
Salt & Pepper: For seasoning the dressing and enhancing the flavors. I recommend using fine sea salt and freshly ground black pepper.
Baby Arugula: Offers a peppery taste, which adds contrast to the sweet fruits in the salad.
Peaches & Blueberries: Add natural sweetness to the salad.
Chopped Pecans: Provide a crunchy texture and a nutty flavor.
Blue Cheese Crumbles: Offer an umami component to the salad, which helps to tie all the flavors together.

See the recipe card below for the full recipe and ingredient measurements.

How to Make Blueberry & Peach Arugula Salad

Make the Dressing: Add the vinaigrette ingredients to a small mason jar, cover, and then shake to combine. If you don’t have a mason jar, you can use a bowl and whisk everything together.

Assemble the Salad: In a large bowl, add the arugula followed by the peaches and blueberries. Top with the chopped pecans and crumbled blue cheese.

serving of arugula salad in a blue bowl with dressing behind it in a mason jar.

Enjoy: Serve the salad with the balsamic dressing on the side.

Variations & Substitutions

Arugula: Feel free to swap the arugula for spinach, baby kale, or mixed greens.
Blueberries: Don’t have blueberries on hand? Swap them for any type of berry you’d like or even a combination of berries. Raspberries, blackberries, and strawberries would all be delicious choices!
Peaches: Feel free to use nectarines, apricots, or plums instead.
Pecans: You can use chopped walnuts or sliced almonds in place of the pecans if you’d like. For a nut-free version, use sunflower or pumpkin seeds instead.
Blue Cheese: Whether you’re a blue cheese hater or just want to try something different, feel free to use crumbled feta or goat cheese as a substitute.
Dairy-Free/Vegan: No dairy? No problem! You can leave it out or swap it with some vegan feta or vegan Parmesan-style cheese.
Add Protein: Feel free to add some grilled chicken, chopped prosciutto or crumbled bacon to the salad.

Expert Tips

Choose Ripe Peaches: Ripe peaches will give slightly when squeezed, but should not be too soft or mushy.
Use Fresh Blueberries: I don’t recommend using frozen blueberries, as they can become mushy and watery when thawed.
Toast the Pecans: Toasting pecans before adding them to the salad enhances their nutty flavor and adds extra crunch. Simply toast them in a dry skillet over medium heat for a few minutes, stirring frequently until fragrant.
Taste & Adjust: Taste the balsamic vinaigrette before serving and adjust the salt, pepper, or vinegar if needed to suit your taste.

blueberry and peach arugula salad in a large serving bowl.

FAQ

Can I make this salad ahead of time?

It’s best to prepare this salad as close to serving time as possible for optimal flavor and texture. However, you can prepare the dressing up to one day in advance and store it in the fridge until ready to use. Note that you’ll need to take it out of the fridge for about 15 minutes, as the oil will solidify when cold. Give it a shake before using.

How do I store arugula salad?

Leftovers can be stored in an airtight container in the refrigerator for 1-2 days. It’s best to store the salad and dressing separately. Since this salad is best consumed on the same day its made, note that the quality will begin to degrade as it sits in the fridge.

Love blueberries? Check out this collection of sweet and savory blueberry recipes (with some cocktails thrown in too)!