The Ultimate Summer Salad: Peachy Fig & White Bean Arugula Salad With Sweet Roasted Pecans & a Honey Mustard Vinaigrette.
It’s officially summer in the Carolinas.
When I stepped outside to walk the dogs this morning at 6 am, I was expecting a little breeze. Instead, I was greeted with a heat wave of humidity. My hair instantly fell flat, and I was once again reminded what summer is like in the south. There is an upside to this heat though! Our farmer’s markets are booming with fresh produce, and it’s the perfect excuse to make fresh smoothies and jumbo salads. And you all know how much I LOVE my salads. The secret to never getting sick of eating salads is to always switch it up.
My boyfriend’s friends are all in town, and we’ve been all over the place. I haven’t had the chance to sit down and do a recap post, so I’ve decided to share a salad recipe today. I’ve made this salad combo so many times in the past couple of weeks because I can’t get enough of it. I’m thinking about making it again tonight with roasted maple glazed salmon to go along with it.
This salad is going to change up your summer salad game for sure.
Each bite has a blend of spicy, savory, and sweet flavors. It’s the ultimate combo! There is a farmer’s market down the road from me that has the best peaches this time of year. (Did you know South Carolina grows more peaches than Georgia?) I bought a ton of them, so I hope you’re ready for an overload of peach recipes this summer. One of the best ways to use up peaches before they go bad is to add them to salads. They are mild enough to go in sweet or savory combos. You could also blend them up with some olive oil, honey, and balsamic for a delicious dressing.
A couple of weekends ago, Kyle and I headed out to my parent’s house for a backyard barbeque. We played about three hours of tennis and were so hot and hungry! I just wanted a big salad, a glass of water, and a dip in the pool. I made this peachy fig salad with white beans and arugula salad to bring over. If you have a dinner party or potluck to go to this summer, this salad is a great one to prepare. Arugula is a very strong leaf and holds up well with dressing. The best part about this salad is that it only took fifteen minutes to prepare. It’s the ideal last-minute side dish to take along with you!
Peachy Fig & White Bean Arugula Salad w/ Sweet Roasted Pecans & a Honey Vinaigrette
- Baby Arugula
- Sliced Red Onions
- White Northern Beans
- Sliced Figs
- Sliced Peaches
- Sliced Radishes
- Honey Roasted Pecans
- Primal Kitchen Honey Mustard Vinaigrette
- BFree Gluten Free Vegan Pita Bread
In a large bowl, add arugula, sliced onions, white beans, sliced figs, peaches, radishes, and roasted pecans.
Drizzle the honey mustard vinaigrette over the top of the salad ingredients.
Don't toss the salad in the vinaigrette until it's time to serve.
Chop the pita bread and add it to the salad.
Questions for you!
- Has summer officially hit where you live?
- What is your state known for growing?
- If you had a basket of peaches, what would you do with them?