Blackberry Peach Arugula Salad

Published on August 14, 2024 Blackberry Peach Arugula Salad- arugula is topped with tart blackberries, juicy peaches, nutty farro, creamy avocado, crisp cucumbers, crunchy pecans, red onion, salty feta cheese, and fresh herbs. Drizzle with a simple honey lime dressing! A beautiful and delicious summer salad! Arugula is topped with tart blackberries, juicy peaches, nutty farro, creamy avocado, crisp cucumbers, crunchy pecans, red onion, salty feta cheese, and fresh herbs. Whisk together a simple honey lime dressing that is zesty, sweet, and pairs wonderfully with this salad. Drizzle the dressing over the salad and toss until well coated. Every bite is bursting with flavor and will have you coming back for more. This vibrant salad is perfect for summer potlucks, parties, or any time you want a light and flavorful meal. This salad also pairs beautifully with grilled chicken or fish if you’re looking to add some extra protein! It is a standout salad that’s sure to impress with a perfect balance of flavors, textures, and presentation!

Ingredients You Will Need

For the salad:

Arugula– the base of the salad. Farro– I love adding farro to bulk up the salad. Peaches– choose ripe and juicy peaches. I don’t peel them before slicing, but you can. Blackberries– I love the pop of color they add! Cucumber– I use English cucumbers. Avocado– avocado makes everything better! Feta cheese– I like to buy a block of feta cheese and crumble it. Pecans– for a nice crunch! Candied pecans are good too! Red onion– cut into thin slices. Herbs– mint and basil!

For the dressing:

Oil– avocado oil or olive oil are my oils of choice. Lime– zest and juice! Honey– to sweeten the dressing. Red wine vinegar– to add a little tanginess! Shallot-adds so much flavor! Find shallots by the garlic in the produce section. Garlic– minced!

How to Make Blackberry Peach Arugula Salad

In a large bowl or on a large platter, combine the arugula, cooked farro, peaches, blackberries, cucumber, avocado, feta cheese, pecans, red onion, and fresh herbs.

In a small bowl or in a glass jar, whisk together the oil, lime zest, lime juice, honey, red wine vinegar, shallot, garlic, salt, and pepper.

Pour the dressing over the salad and gently toss together until the salad is well coated. Serve immediately!

Salad Variations

Greens– if you don’t want to use arugula, use your favorite greens. Spring mix, spinach, romaine, or kale are all good options. Fruit– this salad is also great with nectarines, strawberries, blueberries, apples, and pears. Nuts– instead of pecans, use candied pecans, almonds, pistachios, walnuts, or pepitas. Grain– if you don’t want to use farro, you can use quinoa, couscous, brown rice, or orzo. You can also enjoy the salad without a grain for a less hearty salad. Cheese– use goat cheese, blue cheese, burrata, or fresh mozzarella instead of feta cheese. Vegetables– add extra vegetables like fresh sweet corn or bell peppers. Protein– add grilled chicken, shredded chicken, salmon, steak, or shrimp. Chickpeas or white beans would also be a great addition for a vegetarian protein boost. Dressing– this salad is also good with basil vinaigrette or balsamic vinaigrette.

Storing Tips

After the salad is tossed in the dressing, it is best served the same day. You can make the dressing in advance. It will keep in the refrigerator for up to 1 week. Whisk before using. You can make the farro in advance. Let it cool and store in an airtight container in the fridge for up to 5 days.