Peach Salad with Orange Poppyseed Dressing
A vibrant summer salad bursting with flavor, this Peach Salad II pairs juicy, ripe peaches with peppery arugula, creamy feta, and crunchy walnuts, all tied together with a zesty orange-infused poppyseed dressing. Perfect as a refreshing side dish for barbecues, picnics, or light lunches, it’s simple yet elegant, with a delightful balance of sweet, savory, and nutty notes. For a more decadent version, try Peach Salad I with mozzarella and prosciutto!
| Cuisine | Western |
| Category | Salad |
| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Total Time | 15 minutes |
| Servings | 6 servings |
| Difficulty | Easy |
| Published | 8/16/2025 |
Instructions
- 1
Prepare dressing: Combine apple cider vinegar, olive oil, orange zest, Dijon mustard, poppy seeds, sugar, and salt in a jar. Shake vigorously until well emulsified.
- 2
Assemble salad base: Place arugula in a large mixing bowl. Drizzle with a small amount of dressing (about 1 tbsp) and toss gently to lightly coat the leaves.
- 3
Layer salad: Transfer one-third of the dressed arugula to a serving platter. Scatter one-third of the peach slices, walnuts, and crumbled feta over the top. Drizzle with a bit more dressing. Repeat layering twice more with remaining arugula, peaches, walnuts, and feta, drizzling dressing between layers.
- 4
Serve immediately, ensuring each portion has a balance of ingredients and dressing for maximum flavor.
Nutrition Information
| Calories | 232 |
| Protein | 4g |
| Carbohydrates | 8g |
| Total Fat | 22g |
| Saturated Fat | 4g |
| Polyunsaturated Fat | 6g |
| Monounsaturated Fat | 11g |
| Trans Fat | 0g |
| Cholesterol | 10mg |
| Sodium | 252mg |
| Potassium | 218mg |
| Fiber | 2g |
| Sugar | 5g |
| Vitamin A | 665IU |
| Vitamin C | 7mg |
| Calcium | 121mg |
| Iron | 1mg |
Recipe Notes
Nuts – Walnuts add a soft crunch, but pecans are a great alternative for a sweeter profile. For a nut-free option, try sunflower seeds or pepitas to maintain texture.
Peaches – Use ripe, juicy yellow peaches for the best flavor. Nectarines work equally well. If peaches are out of season, canned peaches (drained well) can be used, though fresh is preferred.
Feta – Danish feta provides a creamy, mild saltiness. Persian marinated feta adds a tangy twist, while goat cheese offers a bolder flavor. Crumble just before serving to keep it fresh.
Dressing – The orange zest is optional but adds a bright citrus note that complements the peaches. Store extra dressing in the fridge for up to a week; shake well before reusing.
Arugula – Baby arugula (rocket) has a tender, peppery bite. Substitute with baby spinach or mixed greens if preferred, though the flavor will be milder.
Serving – This salad shines as a side for grilled meats, seafood, or summer barbecues. For a heartier meal, add grilled chicken or shrimp to make it a main dish.
Storage – Assemble just before serving to prevent wilting. Store undressed arugula and dressing separately in the fridge for up to 2 days. Peaches are best sliced fresh to avoid browning.
Nutrition – Values are per serving, based on 6 servings. Adjust for ingredient substitutions or portion size changes.
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