Salads · 30 min
Grilled Peach, Strawberry & Arugula Salad with Pistachios & Goat Cheese
- 30 min
- 2–6 servings
- 509 kcal / serving
This salad pairs peppery arugula with sweet peaches, juicy strawberries, and creamy goat cheese for a balanced bite. It comes together quickly on a weeknight and stays fresh with a crisp, vibrant mix.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- ½English cucumber
- 1 clovegarlic
- ½ (4 oz) loggoat cheese
- 2peaches
- ¼ cuppistachios, unsalted
- ½ (16 oz) pkgstrawberries
- English cucumbers
From the pantry: balsamic vinegar, black pepper, Dijon mustard, extra virgin olive oil, honey, salt, virgin coconut oil
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · salad spinner (optional) · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ½English cucumber
- 1 clovegarlic
- 2peaches
- ½ (16 oz) pkgstrawberries
- English cucumbers
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
Pantry & dry goods
- ¼ cuppistachios, unsalted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| garlic | 1 clove | 2 cloves | 3 cloves |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| peaches | 2 | 4 | 6 |
| pistachios, unsalted | ¼ cup | ½ cup | ¾ cup |
| strawberries | ½ (16 oz) pkg | 1 (16 oz) pkg | 1 ½ (16 oz) pkg |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat a grill pan or skillet over medium heat.
- Wash, halve, and pit the peaches.
- Oil the grill surface or pan; place peaches cut side down and cook until lightly browned and tender, about 2–3 minutes per side. Transfer to a plate.
- Wash and dry the arugula; transfer to a large bowl.
- Wash the cucumber and strawberries. Dice the cucumber and add to the bowl, then slice the strawberries and add.
- Peel and mince the garlic; whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. Set aside.
- Slice the peaches and add them to the arugula bowl; toss to combine.
- Shell the pistachios and crumble the goat cheese over the salad.
- To serve, portion the salad onto plates, sprinkle with goat cheese and pistachios, and drizzle with the dressing.
Two tips
- Make ahead: grill peaches and chop cucumber and strawberries up to a day in advance; refrigerate and assemble with dressing just before serving.
- Keep dressing separate until serving and drizzle over the salad to prevent soggy greens; a light extra drizzle of olive oil at the end is fine if desired.
Nutrition per serving
- Calories
- 509 kcal
- Protein
- 12 g
- Carbs
- 37 g
- Fat
- 38 g
- Fiber
- 8 g
- Sodium
- 120 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.