Summer Peach Salad with Quinoa & Arugula


1 made it | 1 review | 0 photos

15 minutes
Summer Peach Salad with Quinoa & Arugula

This Summer Peach Salad with Quinoa and Arugula is perfect for lunch or even a dinner side. Fresh peaches and blueberries combined with zucchini ribbons, quinoa and a honey vinaigrette. Gluten-free recipe, vegan-friendly.


honey vinaigrette dressing

  • 2 TBSP raw honey
  • 1 1/2 TBS apple cider vinegar or white balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp onion powder
  • 1/4 tsp salt & pepper, to taste

for the salad

  • 4 cups arugula
  • 2 cups cooked quinoa
  • 2 small peaches, pitted and thinly sliced
  • 1/2 cup fresh blueberries
  • 1 medium zucchini, sliced into ribbons
  • 1/2 small red onion, diced
  • 3 oz halloumi, cut into 1/4″  slices (optional)
  • 1/2 TBSP butter (for frying halloumi)


  1. Make the dressing: Add dressing ingredients into bottle/jar and secure with lid, shake vigorously until mixed. Or use bowl and whisk. 

  2. Assemble the salad: Gently toss quinoa with arugula; drizzle on about 2-3 tablespoons of dressing, or as much as desired, and toss again. Add peach slices, blueberries, and zucchini ribbons. Sprinkle on diced red onions. Set aside.

  3. Fry halloumi: in small frying pan over medium heat, add butter or oil to heated pan. Add slices of halloumi and fry one side until golden, about 2-3 minutes, before flipping to other side and frying again for another 2-3 minutes. Remove pan from heat and gently place halloumi on salad.

  4. Serve with more dressing and enjoy!


Reviews 1


June 25, 2021
The dressing was tasteless. I opted out of the halloumi and substituted mango for peaches.