Peach Salad With Quinoa, Arugula, and Lemon-Dijon Vinaigrette

This peach salad has become one of my favorite summer salad recipes, especially when ripe, juicy peaches are at their peak. Living in Colorado, where mountain-grown Palisade peaches are a summer tradition, fresh peach recipes have always been a favorite of mine. So creating a salad that lets this glorious fruit shine felt like a must.

I love the contrast of sweet stone fruit with peppery arugula, fluffy quinoa, creamy goat cheese, fresh mint, and toasted almonds, all tied together with a bright lemon-Dijon vinaigrette. The combination feels light yet satisfying, with enough texture and freshness to keep every bite interesting for everyone’s taste buds.

Ingredient Notes And Substitutions

• Quinoa: Naturally gluten-free quinoa adds plant-based protein, fiber, and a satisfying texture that makes this salad hearty enough for a main dish. White, red, or tri-color quinoa all work well. Just rinse quinoa before cooking to remove any natural bitterness.
• Arugula: Peppery arugula gives this salad its signature bite and pairs nicely with sweet peaches. Look for fresh, vibrant green leaves that are crisp and free of wilting. For a milder flavor, butter lettuce or baby spinach can work, too, or try mixed greens.
• Peaches: Fresh, ripe peaches are the star of this recipe, adding juicy sweetness and plenty of vitamin C and fiber. If they’re out of season or hard to find, I like this salad with sliced strawberries or nectarines, too.
• Persian cucumbers: These small cucumbers have thin skins and a crisp texture that adds a nice crunch. Mini cucumbers or a regular cucumber cut into bite-sized pieces work, too. Cucumbers are naturally hydrating, thanks to their high water content, which helps keep the salad feeling extra fresh.
• Goat cheese: Creamy goat cheese adds tangy richness that balances the sweetness of the peaches. If preferred, substitute crumbled feta cheese or shaved Parmesan. For a dairy-free version, use a favorite plant-based feta alternative or simply omit the cheese.
• Almonds: Sliced, toasted almonds provide crunch along with healthy fats and more fiber. Pecans, walnuts, pistachios, or pine nuts also work well, while sunflower seeds or pumpkin seeds are tasty nut-free substitutes.
• Fresh mint: Mint adds a bright flavor that makes the salad even more refreshing during the summer months. I like fresh basil or thyme, too, if mint isn’t available, but I would caution against cilantro. It could make the salad lean more savory.
• Red onion: Diced red onion adds a sharp bite that complements the sweet peaches and creamy goat cheese. For a milder flavor, soak the onion in cold water for 10 minutes before adding it to the salad.
• Lemon-Dijon vinaigrette: A simple lemon-Dijon vinaigrette ties all of the ingredients together with bright citrus flavor and a tangy finish. Try my homemade recipe or a favorite store-bought vinaigrette with similar flavors. A honey vinaigrette or balsamic vinaigrette would both work.

Find the ingredient list with exact measurements in the recipe card below.

The Star Ingredient Of The Dish: Peaches

Fresh peaches are the star of this summer salad, bringing natural sweetness, juicy texture, and vibrant color to every bite. As a summer stone fruit, they’re the perfect complement to peppery arugula, tangy goat cheese, and a homemade lemon vinaigrette. While other seasonal fruits can work in a pinch, nothing compares to the flavor of ripe, in-season peaches.

Beyond their delicious flavor, peaches are also packed with nutrition. They’re a good source of vitamin C for a healthy immune system, and they provide dietary fiber to support healthy digestion. Peaches also contain antioxidants and beneficial plant compounds that help protect cells from oxidative stress, making them a wholesome addition to this fresh salad.

How To Make This Refreshing Salad 

This salad comes together quickly, but a few simple make-ahead steps make it even easier to assemble. The key is prepping the components separately so nothing gets soggy and each ingredient keeps its best texture and flavor. 

One common mistake is tossing everything together too early, especially the greens and herbs, which can cause them to wilt. Instead, I build the base first and finish with the fresh elements right before serving. Here it is, step-by-step:

1. Cook and cool the quinoa: Rinse the quinoa first to remove any bitterness, then simmer until fluffy and tender. I let it cool completely before assembling the salad. This can easily be done a few days ahead and stored in the fridge in your favorite meal prep containers.
2. Toast the almonds: Lightly toast the sliced almonds in a dry skillet until fragrant and golden. I keep a close eye on them, as they can go from toasted to burnt quickly. Set aside to cool.
3. Mix the vinaigrette: Whisk or shake together the vinaigrette ingredients until emulsified. I like using a mason jar with a lid. The vinaigrette can also be made ahead and stored in the fridge for convenience.
4. Make the salad: Combine the cooled quinoa with peaches, cucumbers, onion, goat cheese, and almonds. Toss with the vinaigrette until lightly coated. For the freshest texture, I always add the arugula and mint just before serving, especially if the salad is being made in advance.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Dairy Free

To make this salad dairy-free, omit the goat cheese or replace it with a dairy-free feta alternative. Many plant-based feta-style cheeses made from almond, coconut, or tofu work well here and still provide that salty, tangy contrast. If you skip cheese altogether, you can add avocado or a handful of olives for creaminess and richness without dairy.

Make It Nut Free

For a nut-free version, swap the almonds for sunflower seeds or pumpkin seeds. Both options add a similar crunch and a toasty flavor without the allergens. Lightly toasted seeds work especially well and help maintain the salad’s texture balance alongside the soft peaches and tender greens.

Make It Vegan

To make the salad vegan, omit the goat cheese and make sure any sweetener in the vinaigrette is plant-based. (If you’re using my vinaigrette recipe, swap honey for maple syrup.) You can also add extra quinoa to make the salad more substantial and protein-rich without any animal products.

Enjoy On Its Own Or As A Side

This salad is hearty enough to stand on its own as a main dish, thanks to the combination of quinoa, fresh vegetables, fruit, and protein-rich toppings, but it also works well as a summer side. 

I like pairing it with simple proteins like grilled chicken, steak kebabs, or grilled salmon, where the freshness of the salad balances out richer, savory mains. Whether I’m building a light lunch or rounding out a dinner spread, this salad is very adaptable.

Quick tip: If you’re already grilling, you can even swap the fresh peaches for grilled peaches. Simply halve and pit the peaches, brush lightly with oil, and grill cut-side down over medium heat for 2-3 minutes until lightly charred. Let them cool slightly before slicing for a grilled peach salad.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 2 days. For the best texture, it helps to store the greens separately if possible, since they can wilt once dressed. 

If peaches are included, they may soften and begin to brown slightly over time due to oxidation, which affects both appearance and texture. A squeeze of lemon juice over the peaches before storing can help slow browning, though slicing them fresh before serving is the best option.

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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