Arugula salad with peaches, pecans and goat cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light summer salad of peppery arugula, sweet peaches, crunchy pecans, and tangy goat cheese with balsamic vinaigrette. Fresh and elegant, it pairs well with grilled proteins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 (5 or 6 oz.) bag of baby arugula
- 2 fresh (ripe peaches, pitted and sliced)
- 1/3 cup pecans (chopped)
- 1/4 cup crumbled goat cheese
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1/2 clove minced garlic
- Pinch of sea salt and freshly cracked black pepper
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 67mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 284mg
- Calcium
- 101mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 67MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.