Palisade Peach and Arugula Salad with Toasted Pumpkin Seeds
A refreshing salad combining peppery arugula, sweet Palisade peaches, creamy goat cheese, and crunchy toasted pumpkin seeds, dressed in a light honey-lime vinaigrette. This american-inspired salads (vegetarian) ready in about 20 minutes pairs medium, sliced thin Palisade peaches, arugula, crumbled goat cheese into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 210 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium, sliced thin Palisade peaches
- 5 cups arugula
- 4 oz, crumbled goat cheese
- 1/4 cup, toasted pumpkin seeds
- 3 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat a small dry skillet over medium heat. Add 1/4 cup pumpkin seeds and toast, stirring frequently for 3-5 minutes until golden and fragrant. Remove from heat and let cool.
- Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp lime juice, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: In a large salad bowl, combine 5 cups arugula, 3 thinly sliced Palisade peaches, and 4 oz crumbled goat cheese.
- Step 4: Drizzle the honey-lime dressing over the salad and toss gently to coat everything evenly.
- Step 5: Sprinkle the toasted pumpkin seeds on top for crunch and serve immediately for a bright, seasonal salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Palisade Peach and Arugula Salad with Toasted Pumpkin Seeds take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Palisade Peach and Arugula Salad with Toasted Pumpkin Seeds?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arugula from drying out.
Can I substitute ingredients in Palisade Peach and Arugula Salad with Toasted Pumpkin Seeds?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Palisade Peach and Arugula Salad with Toasted Pumpkin Seeds for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Palisade Peach and Arugula Salad with Toasted Pumpkin Seeds vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
