Anti Inflammatory Arugula-Peach Salad with Honey-Balsamic Vinaigrette
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Learn more →Ingredients
4 servings
For the salad
- ½ cup pecan halves
- 5 oz baby arugula
- 2 ripe peaches, pitted and thinly sliced
- 2 oz parmesan, shaved with a vegetable peeler
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
For the vinaigrette
- 2 tbsp balsamic vinegar
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp extra-virgin olive oil
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Heat a large dry skillet over medium heat. Add the pecans and toast, stirring frequently, until fragrant and a shade darker, about 3–4 minutes. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, salt, and black pepper until combined. Drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified and slightly thickened.
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