Naturally Ella · by Erin Alderson
Peach Salad with Maple Pistachios and Chile Butter Dressing
NUTRITION · PER SERVING80M COOK
CAL 28%·PRO 31%
CARBS 47G34% OF CAL
8G FIBER18G SUGAR22G OTHER
FAT 38G61% OF CAL
15G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summer salad of fresh peaches and arugula with toasted pistachios and cheese, dressed with a spiced chile-butter vinaigrette. It works as a generous side or a light main.
sideamericansalad🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ⅓ cup 60g uncooked emmer or spelt
- ¼ teaspoon sea salt
- 1/2 cup 60g raw pistachios
- 1 teaspoon olive oil
- 2 teaspoons maple syrup
- ½ small shallot (15g)
- 2 tablespoons champagne vinegar
- 3 tablespoons 42 g unsalted butter
- ½ teaspoon or so good quality chili (see note)
- 2 cups 90g packed arugula
- 1 just-ripe peach (180g)
- ¼ cup 36g crumbled feta cheese
At a glance
PER SERVING · TIME 80M
CAL 28%·PRO 31%
CARBS 47G34% OF CAL
8G FIBER18G SUGAR22G OTHER
FAT 38G61% OF CAL
15G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 223mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 789mg
- Calcium
- 223mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 223MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.