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Bitter Greens Salad with Peaches + Goat Cheese

Growing up in Michigan my family was more meat and potato than healthful salad but each summer this healthy salad recipe made its much-anticipated return to our dinner table. It’s a simple salad that follows one of the essential formulas for great salads: tossing bitter greens with sweet fruit, crunchy toasted nuts and salty cheese. Melons are a good alternative to the stone fruit later in the summer or try dried apricots during the winter months.




  •         12 cups bitter greens, such as arugula, mizuna and/or watercress, tough ends trimmed
  •         ¼ teaspoon kosher salt
  •         6 ripe peaches
  •         ⅓ cup sliced or slivered almonds or pecans, toasted
  •         ¾ cup crumbled feta or goat cheese (about 3 ounces)


  1.      To prepare vinaigrette: Combine oil, vinegar, and ½ teaspoon salt; whisk until well combined.
  2.      To prepare salad: Add greens to the bowl with the vinaigrette and sprinkle with salt.
  3.      Add peaches and pecans (or almonds); gently toss to combine.
  4.      Top with goat cheese (or feta).
  5.      Serve immediately.