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Home » Recipes » Healthy Lunch Recipes

Peach Blueberry Salad with Goat Cheese

Modified: Jul 24, 2024 · Published: Aug 4, 2022 by Tera Gigot · This post may contain affiliate links · Leave a Comment

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This peach blueberry salad is a summer flavor explosion! Sweet and tangy all at once, with a light crunch from toasted almonds. It's the perfect simple, healthy lunch to enjoy summer's fresh fruit and greens!

Peach blueberry salad in light blue bowl with teal linen on gray and white surface this recipe

When it comes to summer salads, this peach blueberry salad is for sure in my top three! It's one that my mom discovered years ago, and every summer we would make it multiple times per week. It's right up there with my other summer favorite, strawberry asiago salmon salad.

In Wisconsin, peaches and blueberries are in season in summer, so making this salad with fresh, peak-season peaches and blueberries is such a special treat. The textures and flavors of sweet fruits with tangy goat cheese and crunchy toasted almonds just make me happy! Pair it with your favorite protein or serve with a thick slice of sourdough and butter!

Jump to:
  • Key Ingredients & Notes
  • Substitutions & Variations
  • Instructions
  • Peach Blueberry Salad FAQs
  • More Delicious Salads
  • 📖 Recipe

Key Ingredients & Notes

Mixed greens, blueberries, diced peaches, slivered almonds, goat cheese, red onions, aged balsamic, and olive oil measured into individual bowls
  • Greens - Any will work! Since this is more of a summer salad, I love using seasonal greens such as leaf lettuce, romaine, spinach, or butter lettuce (or a mix!).
  • Blueberries & peaches - These juicy gems are the heart of this salad! Peaches are ripe and ready to eat when they have a little give when pressed with your thumb, and they smell super fragrant.
  • Goat cheese - You can use crumbled goat cheese or purchase a goat cheese log and cut it into pieces, but goat cheese gives this salad an unparalleled creamy and tangy factor that takes it over the top.
  • Extra virgin olive oil & aged balsamic - We won't be making a vinaigrette for this recipe, but rather drizzling it with a bit of olive oil and aged balsamic. Unlike plain balsamic vinegar, aged balsamic is naturally sweet, so much that it can stand on its own. I get mine at Trader Joes, Kroger stores (Metro Market), Whole Foods, or other local grocery stores. You can also find pretty fancy aged balsamic vinegars if you want to splurge!

Please see recipe card for full list of ingredients and quantities.

Substitutions & Variations

  • Almonds - For a nut-free version, try pepitas or sunflower seeds. Otherwise, walnuts, pecans, or pistachios are all delicious alternatives. These maple cayenne toasted walnuts add a spicy-sweet flavor!
  • Protein - I love adding salmon or chicken to peach blueberry salad to round it out into a full meal. You can also add your favorite plant-based protein!
  • Dressing - If you can't find aged balsamic at your local grocery store, you can throw together the easiest balsamic vinaigrette ever. Simply combine equal parts balsamic vinegar, extra virgin olive oil, maple syrup, and ¼ teaspoon of salt into jar. Shake vigorously until completely emulsified. You may not need all of this for the peach blueberry salad, but keep it in your fridge to use on other salads throughout the week!
  • Cheese - Feta instead of goat cheese will change the flavors slightly, and will still be delicious.

Instructions

Peach blueberry salad ingredients in clear glass bowl

Step 1: Combine all ingredients in a large bowl.

Peach blueberry salad tossed in clear glass bowl with salad copper salad tossing spoons

Step 2: Gently toss ingredients together, and drizzle with aged balsamic vinegar and extra virgin olive oil.

Peach blueberry salad in light blue bowl with teal linen on gray and white surface

Step 3: Divide into serving bowls and top with a couple more peaches, blueberries, goat cheese chunks, and almonds.

Serve with your favorite protein, some grains (I love tossing farro and wheat berries into this salad), or a thick slice of sourdough and butter. Sometimes I even eat a large peach blueberry salad alongside a thick slice of avocado toast with everything bagel seasoning, and call it a lunch. Yum!!

Hint: If you don't plan on serving right away, I recommend waiting to top with almonds, aged balsamic, and olive oil. This will keep your greens as fresh as possible (not soggy), and your almonds nice and crunchy.

Peach blueberry salad with fork spearing a peach, in light blue bowl with aged balsamic in background

Peach Blueberry Salad FAQs

Where can I buy aged balsamic vinegar?

I buy aged balsamic at a variety of places, depending on where I'm shopping that day. My most recent aged balsamic purchase was at Trader Joe's, but you also find it at Whole Foods, Metro Market (aka Kroger stores), and Woodman's. Simply check your local grocery store! Or, if you want to splurge, you can try a 25-year aged balsamic from Williams Sonoma.

How do I store peach blueberry salad?

Store peach blueberry salad in an airtight container for up to a week. If you don't plan on eating it right away, store the almonds in a separate dry container in your pantry so they stay crunchy! Then, add them right before serving. Also, I recommend waiting to dress the salad until right before you eat it to keep your greens crisp and fresh.

More Delicious Salads

Peach blueberry salad is one of many delicious and hearty summer salads on our site! Here are a few more that come highly recommended:

  • Vinegar cucumber salad (for a simple summer side dish)
  • Roasted beet and avocado salad (with basil lime vinaigrette, hearty and flavor-packed)
  • Zesty shrimp mango and avocado salad (pure addiction...can be eaten with chips instead of a fork)
  • Strawberry salmon summer salad (hearty, salty-sweet)
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📖 Recipe

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Peach blueberry salad in light blue bowl with teal linen on gray and white surface

Peach Blueberry Salad


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  • Author: Tera Gigot
  • Total Time: 10 minutes
  • Yield: 4 large bowls 1x
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Description

This peach blueberry salad is the perfect simple summer salad! Greens, juicy peaches, peak season blueberries, tangy goat cheese, crunchy toasted almonds, drizzled with aged balsamic vinegar and extra virgin olive oil.


Ingredients

Units Scale
  • 8-10 cups mixed greens
  • 1-2 peaches, diced
  • ¾ cup blueberries
  • ¼ red onion, finely diced (optional)
  • 4 ounces goat cheese, cut into chunks
  • ⅓ cup sliced or slivered almonds
  • ¼ cup balsamic vinegar (aged preferred)
  • ¼ cup extra virgin olive oil


Instructions

  1. Combine. In a large bowl, combine the greens, peaches, blueberries, red onions, goat cheese, and almonds. Gently toss ingredients together.
  2. Balsamic & olive oil. Drizzle the salad with aged balsamic vinegar and extra virgin olive oil. Serve immediately as desired. Add your favorite protein or a thick slice of sourdough - yum!

Notes

  1. Balsamic. Aged balsamic is so perfect for this salad because it's sweeter than regular balsamic vinegar and can stand alone on a salad (with some olive oil, of course). I find my aged balsamic at Trader Joe's for just a few bucks, and I've also purchased affordable aged balsamic vinegars (around $5-8) from Whole Foods and Metro Market. If you can't find aged balsamic, simply add equal parts olive oil, balsamic vinegar, and maple syrup to a mason jar. Shake vigorously to emulsify and you've got a naturally sweet balsamic vinaigrette.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Combine
  • Cuisine: American

Nutrition

  • Serving Size: ¼ recipe
  • Calories: 330
  • Sugar: 9.6 g
  • Sodium: 194.1 mg
  • Fat: 26.4 g
  • Saturated Fat: 6.7 g
  • Carbohydrates: 16.6 g
  • Fiber: 4.6 g
  • Protein: 10.7 g
  • Cholesterol: 13.1 mg

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Tera Gigot, the author, photographer, and recipe developer of Roots and Radishes.

Hey, I'm Tera! And I'm so glad to meet you. I've been using seasonal produce to create recipes in my Wisconsin kitchen for 12 years. Here you'll find nourishing whole foods recipes that are approachable and delicious.

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Peach blueberry salad in light blue bowl with teal linen on gray and white surface