Arugula salad with blue cheese, walnuts, and warm peaches with balsamic glaze
August 31, 2013 Leave a comment
Recently, whenever I go to the grocery store or farmer’s market I’ve been seeing a variety of local peaches–and they’ve usually been on sale (an added bonus!) This is a quick and delicious salad that is perfect to have for lunch or as a side at dinner now that summer is coming to a close.
Arugula is not only a great source of folic acid and Vitamins A, C and K, it is one of the best vegetable sources of Vitamin K which provides a boost for bone and brain health. Arugula also has a higher level of iron than spinach and according to the Dole Nutrition website, arugula is lower in oxalates than spinach and certain other leafy greens. (Oxalate is found in many leafy greens and can reduce the absorption of calcium).
I love topping salads with nuts, it gives me the crunch that I like and is a healthier alternative than croutons or fried tortilla strips. One ounce of walnuts provides 2.5 grams of ALA, the plant-based source of omega-3 fatty acid, 4 grams of protein, 2 grams of fiber, as well as 10% of your daily value of magnesium and phosphorus.
Finally, I absolutely love pairing balsamic vinegar with peaches. The tartness of the vinegar balances out the slight sweetness of the soft, cooked peaches. A peach contains 10 different kinds of vitamins, specifically, A, C, E, K and six of the B complex vitamins. Vitamin A and beta carotene helps you achieve optimal vision, while vitamin C is an antioxidant that is helpful to your immune system. One medium peach also contains roughly 2g of fiber and 285mg of potassium (8% of DV) [Nutrition into from Calorieking.com]. Adult men under 50 need 38g of fiber a day and adult women under 50 need about 25g of fiber a day. (Men over 50 require 30g of fiber a day and women over 50 need roughly 21g of fiber).
I hope you enjoy this easy, delicious salad as much as I do! Below are the ingredients, directions, and pictures for how to make the recipe:
Ingredients:
- 2 cups (or more) fresh arugula
- 2 TBS blue cheese (I used Mountain gorgonzola), cut into small pieces
- 2 TBS (about 1 ounce, or 12-14 walnut halves) unsalted walnuts, whole or chopped
- 1 or 2 fresh peaches, sliced into 1/2 inch pieces
- 1 TBS balsamic vinegar
- 2 TBS olive oil
- Salt and pepper, to taste
Directions:
Heat a small sauté pan over medium/low heat. Add peaches and cook 2-3 minutes, stirring, until soft. Add balsamic vinegar and cook for 15-30 more seconds, coating the peaches with the balsamic. Remove from heat. Place the arugula on a plate, drizzle with olive oil and then lightly sprinkle with salt and fresh pepper. Top the arugula with the warm peaches, blue cheese, and walnuts. Serve immediately.
Copyright: All images copyright Amy Eisinger