Arugula Salad with Peaches

Found this recipe in the Edible Minnesota Summer 2025 edition. It was created by Nora Dummer. The salad has a variety of ingredients but it is still really good if you don’t have everything.

Ingredients  

• 1 cup walnuts or pecans
• 2 tablespoons maple syrup, using honey if you don’t have maple syrup
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅛ teaspoon ground cinnamon
• 2 firm ripe peaches sliced into ½-inch sections, try watermelon, nectarines or apricots. For watermelon, cut into bitesize chunks
• 2 teaspoons fresh lemon juice
• 1 ½ teaspoons maple syrup
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 ½ tablespoons extra virgin olive oil
• ¼ teaspoon crush red pepper (optional)
• 1 ½ teaspoons chopped fresh basil or thai basil
• 5 ounces arugula
• 1 fennel bulb core removed and sliced thin
• 1 chioggia beet peeled and sliced thin, try slightly roasting or grilling.
• 1 cup crumbled feta or blue cheese
• a handful of “sexy herbs” I used whole mint, parsley and dill leaves, but you can use whatever fresh herbs you have on hand (optional)

Instructions 

For the nuts

Preheat a dry skillet over medium heat and add your walnuts. Toast, stirring occasionally, for 3 minutes. Add the maple syrup, salt, pepper and cinnamon and cook, stirring frequently, until syrup is caramelized, about 2 minutes more. Remove from heat and spread out on parchment. Let cool.

For the fruit

Following is optional. Preheat the grill to high (450°F – 550°F) or if using charcoal (my preference) get it hot so you can only hold your hand 2″ above the grate for 3 seconds. I like tossing some wood chips on about 30 secs before grilling to create some smoke and flames. Place peach slices, cut side down, on lightly oiled grates and cook uncovered about 2 minutes per side, until charred. Set aside to cool.

For the dressing

Mix lemon juice, maple syrup, salt, black pepper and crush red pepper (optional) in a small bowl. Slowly add oil and whisk until emulsified. Add basil. Set aside.

For the salad

Spread arugula out onto a plate. Add fennel, beet, feta, walnuts and peaches. Drizzle with dressing and give a little toss. Sprinkle on some sexy herbs to finish and serve immediately.

Modifications

• Cut the fennel bulb in half, brush each half with olive oil and grill to give it some grill marks. Slice as described in recipe.
• Add in some dried cranberries
• Add thinly sliced red onion. Sprinkle salt on sliced red onions and let sit for 5 – 10 before adding to the salad.