Spectacular Summer Arugula Salad Recipe With Goat Cheese, Nectarines & Lemon Vinaigrette Salads Lunch Fruit Side Dishes Gluten-free Vegetables Vegetarian Mediterranean Diet Recipes

I love the flavors of this light summer nectarine, arugula and goat cheese salad. I ate this healthy fruit and arugula salad for dinner with a fresh slice of sourdough, and it was just right for a meal that wasn't too heavy for a warm summer night.

This arugula salad recipe comes together really easily, and the addition of fresh basil with the arugula and nectarines makes a wonderful flavor combination. To make this healthy fruit and greens salad, you'll need just a handful of wholesome ingredients. Here is your gluten-free shopping list: fresh nectarines or peaches, red onion, arugula, basil leaves, goat or feta cheese, walnuts, lemons for juicing, red wine vinegar, extra-virgin olive oil, Dijon mustard, honey, kosher salt and black pepper.

This easy salad is a wonderful lunch, light dinner or as a side dish with your favorite proteins. While you munch on this crispy, sweet and salty salad, read about the health benefits of goat cheese (or the health benefits of feta), the health benefits of stone fruits, the health benefits of arugula, the health benefits of walnuts and the health benefits of basil. That's a lot of healthy benefits!

Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.

Cuisine: American / Mediterranean
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

• 2 ripe nectarines or peaches, sliced
• 1/2 small red onion, thinly sliced
• 3 ounces arugula
• 1/4 cup basil leaves, loosely packed
• 2 tablespoons mild goat or feta cheese, crumbled
• 1/4 cup walnuts, roughly chopped

Lemon Vinaigrette

• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 6 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 2 tablespoons honey
• 1/2 teaspoon kosher salt, or to taste
• black pepper, to taste

Recipe Notes

• I used about half a 6-ounce bag of arugula. Use as much as you like. 

• Instead of walnuts, try almonds, pine nuts, cashews or pecans.

• Store any leftover salad in the fridge for up to two days. 

Here's how to make it: 

1. Make the lemon vinaigrette by combining all the ingredients in a bowl or jar.
2. Whisk to combine.
3. In a large bowl or platter, place the arugula and basil. Top with the remaining ingredients and half of the dressing. Toss gently to coat. Taste to see if more salt, black pepper or dressing, if needed.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.