Ingredients
5 ounces baby arugula
1/3 cup roasted, salted, shelled pistachios
1 large ball fresh mozzarella
5 ripe peaches, washed, halved and pitted (unpeeled), preferably organic
1/2 tablespoon brown sugar, divided
extra-virgin olive oil
balsamic vinegar
salt and pepper to season
1 tablespoon agave syrup1
Instructions
Wash and dry the arugula, place in a large mixing bowl, toss with the pistachios and set aside. Slice the mozzarella into thin rounds and then cut those into halves. Set aside.
Place an oven rack in the top 1/3 of your oven and set the temperature to low-broil. Set the peach halves cut side up on a baking sheet and sprinkle the brown sugar evenly over them.
Place the pan in the hot oven, and roast until the sugar has dissolved and the peaches have started to slump, about 5 minutes, maybe more depending on ripeness of the heat of your low-broil.
Remove from the oven and let cool while you make the vinaigrette. In a small bowl, mix together olive oil and balsamic vinegar. Season with salt and pepper and about 1 T agave syrup.
Whisk vigorously, taste and when you like it, pour over the arugula-pistachio mix. Gently toss the salad and dressing until the leaves are evenly coated. Mound in the center of a serving platter.
Cut the peach halves into halves (now you’ve got quarters) and alternate them with the mozzarella slices in a ring around the salad. Drizzle the peaches and cheese with a little olive oil and serve.
Key Points About Ingredients:
- Use ripe, organic peaches for the best caramelization and sweetest flavor when broiling — slightly soft peaches slump beautifully under the broiler.
- Fresh mozzarella (packed in water) provides a milky, delicate creaminess that balances the peppery arugula and tangy vinaigrette perfectly.
- Roasted salted pistachios add a satisfying crunch and a savory depth that elevates this salad from simple to spectacular.
- Baby arugula wilts less than mature arugula and delivers a tender, mildly peppery bite that complements the sweet peaches.
- Agave syrup in the vinaigrette adds a smooth, neutral sweetness that blends more seamlessly than granulated sugar in dressings.
Key Nutritional Insights:
- Peaches are a great source of vitamin C and potassium, supporting immune health and blood pressure regulation.
- Pistachios contribute heart-healthy monounsaturated fats, plant-based protein, and a notable amount of vitamin B6.
- Fresh mozzarella provides calcium and protein while being lower in sodium than many aged cheeses.
- Arugula is a cruciferous green rich in vitamin K, folate, and antioxidants, making this salad as nutritious as it is beautiful.
- Extra-virgin olive oil delivers anti-inflammatory monounsaturated fats and fat-soluble vitamin E to help absorb nutrients from the greens.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories280
- Standard DV% Daily Value*
- Total Fat19 g72 g26.39%
- Saturated Fat6 g20 g30%
- Trans Fat0 g
- Polyunsaturated Fat3 g
- Monounsaturated Fat9 g
- Cholesterol22 mg300 mg7.33%
- Sodium210 mg2300 mg9.13%
- Total Carbohydrate20 g275 g7.27%
- Dietary Fiber3 g28 g10.71%
- Total Sugars15 g
- Added Sugars3 g50 g6%
- Sugar Alcohal0 g
- Protein10 g50 g20%
- Vitamin D (Cholecalciferol)4 mcg20 mcg20%
- Calcium220 mg1300 mg16.92%
- Iron1 mg18 mg5.56%
- Potassium420 mg4700 mg8.94%
- Vitamin A820 mcg900 mcg91.11%
- Vitamin C (Ascorbic Acid)12 mg90 mg13.33%
- Vitamin E (Tocopherol)2 mg15 mg13.33%
- Vitamin K55 mcg120 mcg45.83%
- Vitamin B1 (Thiamin)0.1 mg1.2 mg8.33%
- Vitamin B2 (Riboflavin)0.1 mg1.3 mg7.69%
- Vitamin B3 (Niacin)1 mg16 mg6.25%
- Vitamin B6 (Pyridoxine)0.3 mg1.7 mg17.65%
- Folate45 mcg400 mcg11.25%
- Vitamin B12 (Cobalamine)0.4 mcg2.4 mcg16.67%
- Biotin3 mcg30 mcg10%
- Vitamin B5 (Pantothenic acid)0.5 mg5 mg10%
- Choline28 mg550 mg5.09%
- Phosphorus175 mg1250 mg14%
- Iodine8 mcg150 mcg5.33%
- Magnesium38 mg420 mg9.05%
- Zinc1 mg11 mg9.09%
- Selenium5 mcg55 mcg9.09%
- Copper0.3 mg0.9 mg33.33%
- Manganese0.4 mg2.3 mg17.39%
- Chromium2 mcg35 mcg5.71%
- Molybdenum8 mcg45 mcg17.78%
- Chloride120 mg2300 mg5.22%
