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Balsamic Roasted Peach Arugula Salad Recipe

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4.3 from 15 reviews

This vibrant Balsamic Roasted Peach Arugula Salad combines the sweetness of roasted peaches, the earthiness of asparagus, and the zest of red onion with peppery arugula, tender rotisserie chicken, creamy goat cheese, and crunchy pistachios. Finished with a drizzle of olive oil and balsamic reduction, this salad balances fresh and roasted flavors for a satisfying and elegant meal.

  • Total Time: 35-40 minutes
  • Yield: 4 servings

Ingredients

Roasted Peaches, Red Onion & Asparagus

  • 2 peaches, thinly sliced
  • ½ medium red onion, thinly sliced
  • 4 tablespoons extra virgin olive oil, divided
  • 10–15 thin stalks asparagus, cut into fourths

To Finish the Salad

  • 5 ounces arugula
  • 2 cups chopped rotisserie chicken
  • 2 ounces goat cheese (can substitute feta, blue cheese, or gorgonzola)
  • ¼ cup shelled pistachios
  • Salt and pepper, to taste
  • 2 tablespoons balsamic reduction or glaze (store-bought or homemade)

Instructions

  1. Preheat the Oven: Set your oven temperature to 400 degrees Fahrenheit to prepare for roasting the fruits and vegetables.
  2. Prepare the Baking Sheet: Line half of a baking sheet with parchment paper. Spread the thinly sliced peaches evenly on one side and scatter the thinly sliced red onions nearby, leaving space for asparagus to be added later. Drizzle 1 tablespoon of olive oil over the peaches and onions to enhance roasting.
  3. Roast Peaches and Onions: Place the baking sheet in the oven and roast the peaches and onions for 15 minutes to develop caramelized flavors.
  4. Add Asparagus: Remove the baking sheet from the oven and add the asparagus pieces to the open space. Drizzle another tablespoon of olive oil over the asparagus, sprinkle with ¼ teaspoon salt, and toss lightly to coat.
  5. Roast Asparagus: Return the baking sheet to the oven and continue roasting for an additional 10 to 15 minutes, until asparagus is tender yet retains some crunch.
  6. Assemble the Salad: On a large salad bowl or platter, place the arugula. Top with chopped rotisserie chicken, roasted peach slices, red onions, roasted asparagus, goat cheese crumbles, and pistachios.
  7. Dress and Serve: Drizzle the remaining 2 tablespoons of olive oil and balsamic glaze over the assembled salad. Adjust seasoning with additional salt, pepper, or balsamic glaze to your preference, then toss lightly and serve immediately.

Notes

  • You can substitute goat cheese with feta, blue cheese, or gorgonzola depending on your taste preference.
  • For a vegan version, omit the rotisserie chicken and cheese, and consider adding chickpeas or tofu for protein.
  • Making your own balsamic reduction is simple by simmering balsamic vinegar until it thickens and sweetens.
  • Roasted peaches can be swapped with nectarines or plums if peaches are out of season.
  • Toasting pistachios lightly before adding them boosts their flavor and crunch.
  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American

Find it online: https://mydishspace.com/balsamic-roasted-peach-arugula-salad-recipe/