While summer might be nearing an end, it’s still hot as heck in Austin, so I’m hanging onto refreshing salads as long as possible. Plus, while peaches are still in season, you better believe I’m taking advantage!
And for those who think that salads are boring, allow this simple but delicious recipe to change your mind. It has a tasty balance of sweet, tangy and creamy that will make anyone crave greens. Plus, you could swap out the peaches for any seasonal fresh fruit that you love like apples, berries, pears, etc.
One pantry staple that I often whip up a batch of for the week is farro, as it adds great texture and chew to any salad or grain bowl. Farro is incredibly nutritious – it contains a wide variety of vitamins, minerals and antioxidants as well more fiber and protein than most other grains.
You can also check out my Farro, Apple & Arugula Salad for another tasty farro combo you’ll love!
And while farro, along with arugula (my all-time favorite green), make a great base for this salad, the toppings are the real star of the show.
Peaches are so delicious this time of year, and they’re also one of my all-time favorite fruits. If you feel the same, I have you covered with these tasty recipes:
- Peaches & Cream Energy Balls
- 6-Ingredient Healthy Peach Crisp
- Peach Soft Serve Nice Cream
- Fresh Peach Chia Jam
As for the cheese, goat cheese is the perfect creamy topping that truly makes everything better. But if you tend to opt for dairy-free like I do, you can certainly swap this out for a vegan version as well. I used the Treeline French-style cheese, and it’s delicious!
For some extra flavor and healthy fats, avocado and sliced almonds are the perfect finishing touch! You can also add grilled chicken, tofu, salmon, etc. if you want to make this a full meal in itself.
I hope you all soak up the last bit of summer while you can and enjoy this light and refreshing salad while you’re at it .
- 2 cups cooked farro
- 8 cups arugula
- 2-3 ripe peaches, sliced
- ½ cup slivered almonds (ideally toasted)
- ½ cup goat cheese, crumbled
- 1 avocado, sliced
- ¼ cup extra virgin olive oil
- juice and zest of 2 lemons
- 1 tbsp dijon mustard
- 1 garlic clove, minced
- salt & pepper to taste
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