Peachy-Orange Arugula Salad

This simple, juicy salad is the perfect summer side dish. Double down on peachy flavor with a mix of raw and grilled summer peaches tossed together with orange supremes, rosemary, lime, and arugula.

Ingredients

  • 6 medium oranges
  • 4 medium peaches, pitted and cut into ¼-inch-thick wedges
  • 2 tablespoons pure maple syrup
  • 2 tablespoons lime juice
  • 1½ teaspoons chopped fresh rosemary
  • 4 cups arugula

Instructions

  • To supreme oranges, using a small, sharp knife, slice off ends of oranges. Stand one orange on a flat end on a cutting board. Cut away peel and white pith, working from top to bottom. You will be able to see the membranes that separate each segment. Tip the orange on its side, and slice each segment on either side to free from the membranes. Repeat with remaining oranges.
  • Grill half of the peach wedges, uncovered, over medium 4 to 6 minutes or until grill marks appear, turning once.
  • Transfer grilled peaches to a bowl. Add remaining peach wedges, orange supremes, maple syrup, lime juice, and rosemary. Mix well. Serve fruit mixture on a bed of arugula.

Comments (1)

(5 from 2 votes)

Recipe Rating

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Cecilia tanlo

Nutritious, easy to prepare.

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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