If you’re on the lookout for a salad that feels like a summer celebration in every bite, the Peach and Avocado Salad with Walnuts and Goat Cheese Recipe is about to become your new favorite. This vibrant combination of juicy peaches, creamy avocado, crunchy walnuts, and tangy goat cheese comes together effortlessly, making it perfect for everything from casual lunches to elegant dinners. It’s a refreshing balance of textures and flavors that brightens your plate and your day.
Ingredients You’ll Need
Gathering the ingredients for this salad is as simple as it is satisfying. Each component adds a unique touch—fresh greens provide a crisp base, peaches bring sweetness, avocado adds creaminess, walnuts contribute crunch, and goat cheese lends a tangy richness. These essentials blend beautifully to create a dish that’s as colorful as it is delicious.
- 10-12 oz. mixed greens (spinach or arugula): Provides a fresh, peppery foundation full of nutrients and vibrant color.
- ¼ cup basil (chiffonade): Adds a fragrant herbaceous note that brightens the salad.
- 4 oz. goat cheese: Delivers creamy tanginess that complements the sweet and savory elements perfectly.
- ½ cup red onion (thinly sliced): Introduces subtle bite and a splash of sharp flavor.
- ½ cup walnuts (toasted): Adds a satisfying crunch and a rich, nutty aroma.
- ¼ cup pumpkin seeds (roasted and salted): Enhances texture with a hint of salt and earthiness.
- 1 lb. peaches (sliced): Brings juicy sweetness and beautiful color that’s key to the salad’s charm.
- 1 large avocado (or 2 small, sliced): Offers luscious creaminess and balances the bright flavors.
- Salt: Essential for elevating all the salad’s natural tastes.
- Black pepper: Provides a subtle warmth and complexity.
- ½ cup oil (avocado or olive): Acts as the base for a smooth, fruity dressing.
- â…“ cup balsamic vinegar (really good quality): Contributes tangy depth and glossy finish to the dressing.
- ¼ cup maple syrup or honey: Adds natural sweetness that perfectly counterbalances the acidity.
- Pinch salt: To season the dressing just right.
How to Make Peach and Avocado Salad with Walnuts and Goat Cheese Recipe
Step 1: Assemble the Greens and Base Ingredients
Start by combining your mixed greens, chiffonaded basil, creamy goat cheese, thinly sliced red onion, toasted walnuts, and roasted pumpkin seeds in a large bowl. This mix creates the colorful and textural core of your salad. If you’re prepping ahead, you can refrigerate this mixture for up to 24 hours, which helps the flavors meld while keeping everything crisp.
Step 2: Whip Up the Dressing
Next, mix the dressing ingredients—oil, balsamic vinegar, maple syrup (or honey), and a pinch of salt. Put them into a mason jar or blender, then shake or blend until fully combined into a smooth, emulsified dressing. This luscious, slightly sweet vinaigrette is what ties all the salad elements together with its rich, tangy punch. Keep the dressing at room temperature until ready to dress your salad.
Step 3: Add Peaches and Avocado Just Before Serving
Right before serving, gently fold in the sliced peaches and creamy avocado to the salad bowl. Pour your dressing over everything and toss carefully until each leaf and slice is beautifully coated. Finish with a seasoning pinch of salt and freshly ground black pepper to enhance all those bright, natural flavors. This final step ensures your salad is fresh and bursting with contrasting textures and vibrant color.
How to Serve Peach and Avocado Salad with Walnuts and Goat Cheese Recipe
Garnishes
Enhance your Peach and Avocado Salad with Walnuts and Goat Cheese Recipe by adding a sprinkle of microgreens or edible flowers for an elegant, fresh touch. A light dusting of cracked black pepper or a few extra toasted walnuts on top can add texture and visual appeal that makes every bite exciting.
Side Dishes
This salad shines as a light meal on its own but pairs wonderfully with grilled chicken or seared salmon for a more substantial dinner. Alternatively, serve it alongside crusty bread or savory quiche for a balanced brunch spread that’s brimming with fresh garden flavors.
Creative Ways to Present
For a playful twist, serve the salad in individual mason jars layered with ingredients alternating by color and texture. You can also arrange peach and avocado slices atop the greens like a vibrant fan before drizzling dressing tableside to wow your guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Peach and Avocado Salad with Walnuts and Goat Cheese Recipe are best stored with the dressing separate to keep the greens crisp. Store your pre-dressed salad components in an airtight container and add fresh peach and avocado slices when you’re ready to eat again for optimal freshness.
Freezing
Because this salad relies heavily on fresh produce, freezing is not recommended. The delicate texture of avocado and peach does not hold up well to freezing and thawing, which can lead to mushy or watery results.
Reheating
This salad is best enjoyed fresh and cold. Reheating is not advised since the ingredients are all vibrant fresh produce that lose their appeal when warmed.
FAQs
Can I use other greens besides spinach or arugula?
Absolutely! Mixed greens like kale, butter lettuce, or even watercress can work wonderfully, each lending a slightly different flavor and texture that still complements the salad beautifully.
Is it okay to substitute goat cheese?
If goat cheese isn’t your favorite, feta or ricotta salata are excellent alternatives that provide a similar tangy creaminess without overpowering the other flavors.
How do I keep avocado from browning?
To minimize browning, add the avocado slices at the last possible moment before serving and gently toss with the dressing right away. The acid from the balsamic vinegar also helps slow down oxidation.
Can I make the dressing ahead of time?
Yes! The dressing stores well at room temperature for a day or two. Just give it a good shake before using to re-emulsify the ingredients.
What if peaches aren’t in season?
If fresh peaches aren’t available, ripe nectarines or a mix of stone fruits like plums and apricots can provide similar sweetness and juiciness that keep the salad bright and delicious.
Final Thoughts
This Peach and Avocado Salad with Walnuts and Goat Cheese Recipe is truly a celebration of fresh, wholesome ingredients that create something greater than the sum of their parts. It’s effortless to make yet impressive to serve, perfect for anyone who loves a salad that’s exciting and satisfying in every bite. Give it a try soon—you’ll want to make it a regular in your recipe rotation!
Print
Peach and Avocado Salad with Walnuts and Goat Cheese Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This refreshing Peach Salad with Avocado combines the sweetness of ripe peaches with creamy avocado, tangy goat cheese, and crunchy toasted nuts. Tossed with a vibrant basil and balsamic dressing, this salad is perfect for a light lunch or a delightful side dish on warm days. Easy to prepare and beautifully balanced, it highlights fresh, seasonal ingredients in a harmonious and colorful presentation.
Ingredients
Salad Ingredients
- 10–12 oz. mixed greens (spinach or arugula)
- ¼ cup fresh basil, chiffonade sliced
- 4 oz. goat cheese
- ½ cup red onion, thinly sliced
- ½ cup walnuts, toasted
- ¼ cup pumpkin seeds, roasted and salted
- 1 lb. peaches, sliced
- 1 large avocado (or 2 small), sliced
- Salt, to taste
- Black pepper, to taste
Dressing Ingredients
- ½ cup oil (avocado or olive oil)
- â…“ cup balsamic vinegar (preferably a good quality)
- ¼ cup maple syrup or honey
- Pinch of salt
Instructions
- Prepare the Salad Base: In a large bowl, combine the mixed greens, chiffonade basil, crumbled goat cheese, thinly sliced red onion, toasted walnuts, and roasted pumpkin seeds. Once mixed, store this salad base covered in the refrigerator for up to 24 hours until ready to serve.
- Make the Dressing: In a mason jar or blender, add the oil, balsamic vinegar, maple syrup or honey, and a pinch of salt. Shake vigorously or blend until the dressing is fully emulsified and well combined. Keep the dressing at room temperature until serving.
- Assemble and Serve: Just before serving, gently fold the sliced peaches and avocado into the salad base. Pour the dressing over the salad according to your preference, then toss everything together until evenly coated. Season with salt and black pepper to taste. Serve immediately for the freshest flavors.
Notes
- For best results, use ripe but firm peaches to avoid mushy texture in the salad.
- To toast walnuts, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
- The dressing can be prepared a day in advance and stored in an airtight container to let flavors develop.
- This salad is best served fresh, especially due to the avocado which can brown if left too long.
- Feel free to substitute goat cheese with feta or a vegan cheese alternative for dietary preferences.
- Adjust the sweetness of the dressing by varying the amount of maple syrup or honey to taste.
