Summer Peach Salad with Quinoa & Arugula

Ingredients

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)

Directions

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!

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Reviews 1

Like  Liked DebraS

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