Balsamic Roasted Peach Arugula Salad
Roasted peaches, asparagus, and red onion top peppery arugula along with creamy goat cheese, shredded chicken, and crunchy pistachios. A drizzle of balsamic reduction makes this salad the absolute dreamiest!
Servings: 4 servings
Ingredients
Roasted Peaches + Red Onion + Asparagus
- 2 peaches thinly sliced
- ½ medium red onion thinly sliced
- 4 tablespoons olive oil extra virgin, divided
- 10 - 15 thin stalks of asparagus cut into fourths
To Finish the Salad
- 5 ounces arugula
- 2 cups chopped rotisserie chicken
- 2 ounces goat cheese can sub feta, blue cheese, or gorgonzola
- ¼ cup pistachios shelled
- salt and pepper
- 2 tablespoons balsamic reduction or glaze I use store-bought but you can make your own if you prefer
Instructions
- Preheat oven to 400 degrees.
- Spread peach slices on half of a parchment paper lined baking sheet. Add red onion to the baking sheet, leaving enough room for the asparagus to be added later. Drizzle 1 tablespoon of oil over the peaches and onion. Bake for 15 minutes.
- Remove from oven. Add asparagus. Drizzle 1 tablespoon of oil on the asparagus and sprinkle ¼ teaspoon salt. Bake for 10 to 15 minutes, until asparagus is as tender as you like it. I keep some crunch in mine.
- To serve, add arugula to a large salad bowl or platter. Top with chicken, roasted red onions, roasted peach slices, roasted asparagus, goat cheese, and pistachios. Drizzle with remaining 2 tablespoons olive oil and balsamic glaze. Add more balsamic glaze, salt, and/or pepper if you like.
Nutrition
Calories: 356kcal | Carbohydrates: 17g | Protein: 23g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 160mg | Potassium: 683mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1589IU | Vitamin C: 13mg | Calcium: 104mg | Iron: 3mg