If you’re looking for a fresh, vibrant salad that bursts with flavor and texture, the Peach and Avocado Salad with Goat Cheese, Walnuts, and Balsamic Dressing Recipe is an absolute must-try. This delightful combination brings together juicy peaches, creamy avocado, tangy goat cheese, crunchy walnuts, and a luscious balsamic dressing that perfectly balances sweetness and acidity. It’s a celebration of summer in a bowl, delivering every bite with a harmony of flavors that’s both nourishing and exciting.
Ingredients You’ll Need
Gathering simple yet standout ingredients is the secret to making this salad shine. Each element plays an essential role in creating the perfect balance of creamy, crunchy, sweet, and tangy that makes this Peach and Avocado Salad with Goat Cheese, Walnuts, and Balsamic Dressing Recipe so irresistible.
- 10-12 oz. mixed greens (spinach or arugula): A fresh, leafy base that adds a peppery or mild taste and lots of vibrant green color.
- ¼ cup basil (chiffonade): Brings a fragrant, herbal lift that brightens every bite.
- 4 oz. goat cheese: Creamy and tangy, this cheese adds a lovely softness and depth of flavor.
- ½ cup red onion (thinly sliced): Offers a sharp, crisp contrast that cuts through the creaminess and sweetness.
- ½ cup walnuts (toasted): Adds satisfying crunch and rich nuttiness, enhancing the salad’s texture.
- ¼ cup pumpkin seeds (roasted and salted): Gives an extra layer of crunch and subtle saltiness.
- 1 lb. peaches (sliced): The star fruit, juicy and sweet, providing a mesmerizing burst of summer flavor.
- 1 large avocado (or 2 small, sliced): Silky and buttery, balancing the peaches’ sweetness perfectly.
- Salt: Enhances all the natural flavors beautifully.
- Black pepper: Adds a touch of warmth and subtle spice.
- ½ cup oil (avocado or olive): Creates a smooth, rich base for the dressing.
- â…“ cup balsamic vinegar (really good quality): Provides a tangy sweetness that complements the peaches and goat cheese exquisitely.
- ¼ cup maple syrup or honey: Adds natural sweetness, balancing the acidity of the vinegar.
- Pinch of salt: To season the dressing perfectly.
How to Make Peach and Avocado Salad with Goat Cheese, Walnuts, and Balsamic Dressing Recipe
Step 1: Prepare Your Salad Base
Start by combining your mixed greens, chiffonade basil, crumbled goat cheese, thinly sliced red onions, toasted walnuts, and roasted pumpkin seeds in a large bowl. This mix creates a lovely medley of textures and flavors, setting a sturdy yet delicate base for your salad. You can keep this mixture refrigerated for up to 24 hours, making it a flexible prep step if you’re short on time.
Step 2: Whisk Together the Balsamic Dressing
Next, mix the dressing by combining avocado or olive oil, high-quality balsamic vinegar, your choice of maple syrup or honey, and a pinch of salt in a mason jar or blender. Shake or blend vigorously until everything is emulsified into a smooth, glossy dressing. The sweetness of the syrup paired with the tanginess of balsamic is what makes this dressing especially magical, bringing every salad ingredient to life.
Step 3: Combine All Ingredients Just Before Serving
Right before mealtime, gently fold the sliced peaches and avocado into the salad base. Then drizzle your freshly made dressing over the top, tossing it all together delicately until each bite is coated with luscious flavor. Finish with a sprinkle of salt and freshly ground black pepper to taste — it truly elevates the entire dish. This final step ensures your peaches and avocado stay fresh and vibrant when served.
How to Serve Peach and Avocado Salad with Goat Cheese, Walnuts, and Balsamic Dressing Recipe
Garnishes
Enhance the presentation and taste by adding edible flowers or microgreens as a garnish. A light sprinkle of finely chopped fresh herbs like mint or chives can infuse a subtle, refreshing note that pairs beautifully with the creamy goat cheese and sweet peaches.
Side Dishes
This salad shines both as a light main course and a side dish. Pair it with grilled chicken, fish, or a crusty baguette for a balanced meal. For vegetarian options, it complements roasted vegetables or quinoa-based dishes seamlessly.
Creative Ways to Present
For a stunning effect, serve the salad in individual clear glass bowls or on colorful ceramic plates to highlight the vivid colors. Layering the ingredients artistically or serving the dressing on the side allows guests to customize their experience and adds a touch of sophistication.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad base separate from the peaches, avocado, and dressing in airtight containers. This keeps the greens crisp and prevents the avocado from browning too quickly. Use within 24 hours for the best flavor and texture.
Freezing
This salad is best enjoyed fresh since freezing will alter the texture of the peaches, avocado, and greens. It’s recommended to skip freezing and instead focus on making fresh batches whenever you crave it.
Reheating
Since this is a fresh salad, reheating is not advised. Enjoy it cold and crisp for maximum enjoyment of the contrasting textures and flavors.
FAQs
Can I substitute goat cheese with another cheese?
Absolutely! While goat cheese offers a tangy creaminess, feta or fresh mozzarella can also work wonderfully. Just keep in mind each cheese will bring its own flavor profile to the Peach and Avocado Salad with Goat Cheese, Walnuts, and Balsamic Dressing Recipe.
What’s the best way to slice peaches and avocado for this salad?
For peaches, aim for thin, even slices to ensure they meld beautifully with the other ingredients. With avocado, slicing just before serving prevents browning and maintains creaminess, enhancing the overall salad texture.
Can I make the dressing ahead of time?
Yes! The balsamic dressing can be prepared up to 3 days in advance and stored at room temperature or in the fridge. Just give it a good shake before dressing your salad to re-emulsify the ingredients.
Is this salad suitable for vegan diets?
You can easily make this Peach and Avocado Salad with Goat Cheese, Walnuts, and Balsamic Dressing Recipe vegan by omitting the goat cheese or replacing it with a plant-based alternative. The rest of the ingredients are naturally vegan-friendly.
What are some good wine pairings with this salad?
Light and crisp white wines like Sauvignon Blanc or Pinot Grigio match beautifully with the fresh fruits and tangy goat cheese. For red lovers, a chilled light-bodied Pinot Noir complements without overpowering the salad.
Final Thoughts
This Peach and Avocado Salad with Goat Cheese, Walnuts, and Balsamic Dressing Recipe is a true gem for any season, but especially when peaches are at their peak. Its vibrant flavors and textures make it a crowd-pleaser whether for a weeknight dinner or a festive gathering. I hope you enjoy making and sharing this beautiful salad as much as I do—it’s sure to brighten your table and your day!
Print
Peach and Avocado Salad with Goat Cheese, Walnuts, and Balsamic Dressing Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant Peach Salad with Avocado combining mixed greens, basil, creamy goat cheese, crunchy walnuts and pumpkin seeds, topped with juicy peaches and avocado slices. Finished with a homemade balsamic vinaigrette sweetened with maple syrup or honey, this salad is perfect for a light, flavorful meal or side dish.
Ingredients
Salad
- 10–12 oz. mixed greens (spinach, or arugula)
- ¼ cup basil (chiffonade)
- 4 oz. goat cheese
- ½ cup red onion (thinly sliced)
- ½ cup walnuts (toasted)
- ¼ cup pumpkin seeds (roasted and salted)
- 1 lb. peaches (sliced)
- 1 large avocado (or 2 small, sliced)
- Salt, to taste
- Black Pepper, to taste
Dressing
- ½ cup oil (avocado or olive oil)
- â…“ cup balsamic vinegar (high quality)
- ¼ cup maple syrup or honey
- Pinch of salt
Instructions
- Prepare the Salad Base: Add the mixed greens, chiffonade basil, goat cheese, thinly sliced red onion, toasted walnuts, and roasted salted pumpkin seeds into a large bowl. Once combined, cover and store in the refrigerator for up to 24 hours to maintain freshness until ready to serve.
- Make the Dressing: In a mason jar or a blender, combine the oil, balsamic vinegar, maple syrup (or honey), and a pinch of salt. Shake vigorously or blend until the dressing is well emulsified and smooth. Keep the dressing at room temperature until you are ready to serve the salad.
- Assemble and Serve: Just before serving, add the sliced peaches and avocado to the salad bowl. Pour the prepared dressing over the salad according to your preference for coating. Toss gently but thoroughly until all ingredients are evenly mixed and dressed. Adjust seasoning by adding salt and freshly ground black pepper to taste. Serve immediately for best flavor and texture.
Notes
- The salad base can be prepared and refrigerated up to 24 hours in advance, making it ideal for meal prepping or entertaining.
- Use ripe, juicy peaches and perfectly ripe avocado for optimal flavor and texture.
- To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through.
- Roasted and salted pumpkin seeds add a nice crunch and flavor contrast; they can be store-bought or prepared at home.
- For a vegan option, substitute goat cheese with a plant-based cheese alternative or omit it entirely.
- The dressing keeps well at room temperature for several hours but should be refrigerated if stored longer; shake or whisk before use.
- If peaches are not in season, ripe nectarines or mangoes can be used as a substitute.
