Peach Goat Cheese Salad with Quinoa
A fresh summer salad featuring sweet peaches, tangy goat cheese, and nutty quinoa tossed with crisp greens and tahini dressing. Ready in 25 minutes.
Ingredients
- For the Salad:
- 5 oz spring mix or arugula use baby kale for better storage
- 1 cup cooked quinoa completely cooled
- 2 medium fresh peaches ripe but firm, sliced
- 2 Persian cucumbers or ½ English cucumber, sliced into half-moons
- ½ cup roasted almonds roughly chopped, salted
- ¼ cup fresh basil chopped or torn
- 2-3 tablespoons fresh mint finely chopped
- 3 oz goat cheese crumbled
- Kosher salt to taste
- Black pepper to taste, freshly ground preferred
- For the Tahini Dressing:
- 3 tablespoons tahini well-stirred before measuring
- 3 tablespoons white balsamic vinegar
- ½ teaspoon granulated garlic or garlic powder
- 2-3 tablespoons water for thinning
- Kosher salt to taste, start with ¼ tsp
- Black pepper to taste
Instructions
- Make the Dressing:
- In a glass jar with tight lid or measuring cup, combine tahini, white balsamic vinegar, and granulated garlic.
- Whisk or shake vigorously until combined (it will look thick and separated at first).
- Add water one tablespoon at a time, mixing between each addition, until dressing drizzles smoothly (usually 2-3 tablespoons total).
- Season with salt and pepper to taste. The dressing should taste slightly overseasoned as it will coat mild ingredients. Set aside.
- Build the Salad:
- In your largest mixing bowl, add the spring mix or arugula as the base layer.
- Add the cooled quinoa, spreading it evenly across the greens (ensure it's room temperature or chilled, never warm).
- Arrange peach slices throughout the bowl, distributing them evenly.
- Scatter cucumber half-moons, chopped almonds, basil, and mint across the surface.
- Crumble goat cheese over everything in generous chunks.
- Season with a small pinch of salt and a few grinds of black pepper.
- Assemble and Serve:
- Pour about three-quarters of the dressing over the salad.
- Using clean hands or large salad servers, gently lift and fold everything together until thoroughly coated, being careful not to crush the peaches.
- Taste and add more dressing or seasoning if needed.
- Serve immediately for best texture and flavor.
Notes
Ingredient Substitutions:
Peaches: Substitute with ripe nectarines, halved strawberries, fresh blackberries, or grilled pineapple chunks
Quinoa: Use farro, pearl couscous, or regular couscous
Goat Cheese: Replace with crumbled feta or fresh mozzarella pearls
Greens: Baby spinach, peppery arugula, or sturdy lacinato kale for make-ahead
Almonds: Use walnuts, pecans, pumpkin seeds, or sunflower seeds (for nut-free)
Tahini: Substitute with almond butter, cashew butter, or sunflower seed butter (add a drop of sesame oil)
White Balsamic: Use red wine vinegar or apple cider vinegar for lighter alternatives Protein Additions:
Add sliced grilled chicken, shredded rotisserie chicken, or crispy roasted chickpeas to make this a complete meal.
Storage: Dressed salad: Store in airtight container for 1-2 days max (greens will soften)
Undressed components: Store separately for 3-4 days; assemble and dress individual portions as needed
Dressing alone: Keeps 1-2 days in sealed jar; shake well before using
Cooked quinoa: Stores up to 5 days refrigerated Make-Ahead Tips: Cook quinoa up to 1 day ahead; spread on baking sheet to cool, then refrigerate
Wash and dry greens; store with paper towel to absorb moisture
Slice cucumbers the night before
Wait to slice peaches until just before serving to prevent browning (or toss with lemon juice if prepping ahead) Serving Tips: Let refrigerated ingredients come to room temperature 15 minutes before assembly for better mixing
For potlucks, transport undressed components and toss together right before serving
Dry greens completely before dressing to prevent dilution and wilting
Claude is AI and can make mistakes. Please double-check responses.
Quinoa: Use farro, pearl couscous, or regular couscous
Goat Cheese: Replace with crumbled feta or fresh mozzarella pearls
Greens: Baby spinach, peppery arugula, or sturdy lacinato kale for make-ahead
Almonds: Use walnuts, pecans, pumpkin seeds, or sunflower seeds (for nut-free)
Tahini: Substitute with almond butter, cashew butter, or sunflower seed butter (add a drop of sesame oil)
White Balsamic: Use red wine vinegar or apple cider vinegar for lighter alternatives Protein Additions:
Add sliced grilled chicken, shredded rotisserie chicken, or crispy roasted chickpeas to make this a complete meal.
Storage: Dressed salad: Store in airtight container for 1-2 days max (greens will soften)
Undressed components: Store separately for 3-4 days; assemble and dress individual portions as needed
Dressing alone: Keeps 1-2 days in sealed jar; shake well before using
Cooked quinoa: Stores up to 5 days refrigerated Make-Ahead Tips: Cook quinoa up to 1 day ahead; spread on baking sheet to cool, then refrigerate
Wash and dry greens; store with paper towel to absorb moisture
Slice cucumbers the night before
Wait to slice peaches until just before serving to prevent browning (or toss with lemon juice if prepping ahead) Serving Tips: Let refrigerated ingredients come to room temperature 15 minutes before assembly for better mixing
For potlucks, transport undressed components and toss together right before serving
Dry greens completely before dressing to prevent dilution and wilting
Claude is AI and can make mistakes. Please double-check responses.