Rocky Mountain Peach and Arugula Salad
A refreshing salad featuring Colorado-grown peaches, peppery arugula, and a honey-dijon dressing. This american-inspired salads ready in about 15 minutes pairs medium, sliced Peaches, packed Arugula, chopped Walnuts 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 280 calories and feeds 2, 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
- 2 medium, sliced Peaches
- 4 cups packed Arugula
- 1/4 cup chopped Walnuts
- 1 tbsp Honey
- 1 tsp Dijon mustard
- 1 tbsp White wine vinegar
- 2 tbsp Extra virgin olive oil
- 1/4 tsp Kosher salt
Instructions
- Step 1: In a small bowl, whisk together 1 tbsp honey, 1 tsp Dijon mustard, 1 tbsp white wine vinegar, 2 tbsp extra virgin olive oil, and 1/4 tsp kosher salt until smooth.
- Step 2: Arrange 4 cups packed arugula on a plate, top with 2 medium sliced peaches and 1/4 cup chopped walnuts.
- Step 3: Drizzle the dressing over the salad and serve immediately while the arugula is crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rocky Mountain Peach and Arugula Salad take to make?
Total time is about 15 minutes (15 min prep + 0 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 Rocky Mountain Peach and Arugula Salad?
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 medium, sliced peaches from drying out.
Can I substitute ingredients in Rocky Mountain Peach and Arugula Salad?
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 Rocky Mountain Peach and Arugula Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Rocky Mountain Peach and Arugula Salad?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Made this for my family and everyone asked for the recipe.
