This salad is a celebration of peak-season fruit. Sweet watermelon and ripe peaches come together in a juicy, colorful medley, complemented by aromatic fresh mint, a whisper of basil, and the unexpected tang of a balsamic glaze drizzle. It’s light, vibrant, and perfect for backyard barbecues, quick lunches, or just a solo moment of summer joy.

Want more salad recipes? Try my delicious Avocado Blueberry Quinoa Salad, the Best Peach Tomato and Burrata Salad, or my crowd-pleaser, Simple Lemon Garlic Kale Salad.

Why You’ll Love This Watermelon Peach Salad

• Sweet & Juicy: Watermelon and peaches are naturally hydrating and sweet.
• Herbal Freshness: Mint and basil lift the dish with brightness.
• Tangy Depth: A drizzle of balsamic glaze brings unexpected contrast.

Ingredients

Watermelon- Acts as the hydrating and cooling base of the salad. Its crisp texture balances well with the softness of peaches and contrasts beautifully with tangy or salty toppings like feta or balsamic glaze.

Peaches- Adds depth of flavor and a softer, more tender bite. Their sweetness complements watermelon while adding a summery, stone-fruit richness.

Fresh Mint Leaves- Lifts the salad with freshness and a light herbal note. Balances the sweetness of the fruit and makes each bite feel extra refreshing.

Fresh Basil- Adds complexity and earthiness to round out the flavors. Gives the salad a more savory, gourmet touch without overpowering the fruit.

Lime Juice- Brightens all the other ingredients and prevents the fruit from oxidizing too quickly.

Balsamic Glaze- Provides a finishing touch that ties the flavors together and enhances the fruit.

Sea Salt- Enhances natural flavors and balances sweetness.

Feta Cheese– Adds savory contrast and a creamy texture.

Instructions

1. Pour the balsamic vinegar into a small saucepan and bring it to a gentle boil over medium heat.
2. Reduce the heat and simmer, stirring occasionally, until it reduces by about half and becomes syrupy—this takes 10–15 minutes.
3. Stir in the honey or sugar during the simmering process.
4. Let it cool slightly—it will thicken more as it cools. Set it aside.
5. In the meantime, gently toss the watermelon cubes and peach slices together in a large bowl.
6. Add the mint and basil, and toss lightly to combine.
7. Drizzle with fresh lime juice and cooled balsamic glaze.
8. Sprinkle with sea salt and crumbled feta. Chill for 10–15 minutes before serving to let the flavors meld. Enjoy!

Tips & Variations

• Add arugula or spinach for a leafy boost.
• Sprinkle chopped toasted almonds or pistachios for crunch.
• Want a fun twist? Try infusing your balsamic glaze with rosemary or a splash of vanilla.

How To Store Watermelon Peach Salad

Same day:

• Store the salad in an airtight container in the fridge.
• It will stay fresh for up to 6–8 hours before the fruit starts releasing too much juice.
• If you’re serving later in the day, hold off on adding the herbs and feta until just before serving to keep the texture and flavor bright.

Overnight or up to 24 hours:

• The salad can last up to 1 day, but it will be juicier and softer.
• Drain excess liquid before serving if needed.
• Refresh with a squeeze of lime, a bit of fresh mint or basil, and a fresh sprinkle of feta if desired.

Watermelon Peach Salad

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• Author: Michelle Powell

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As the summer sun hits its stride, nothing tastes better than something cool, juicy, and refreshing straight from the fridge. Enter: Watermelon Peach Salad—the ultimate warm-weather dish that’s as beautiful as it is delicious. It’s fast, foolproof, and full of flavor. And best of all—it tastes like summer in a bowl.

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Ingredients

Salad:

• 3 cups watermelon, cubed
• 2 ripe peaches, sliced
• 1/4 cup fresh mint leaves, torn
• 1–2 tbsp fresh basil, thinly sliced
• Juice of 1 lime
• 1/4 cup crumbled feta cheese (optional for a savory flavor)
• Pinch of sea salt

Balsamic Glaze:

• 1 cup balsamic vinegar
• 2 tbsp honey or brown sugar

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Instructions

1. Pour the balsamic vinegar into a small saucepan and bring it to a gentle boil over medium heat.
2. Reduce the heat and simmer, stirring occasionally, until it reduces by about half and becomes syrupy—this takes 10–15 minutes.
3. Stir in the honey or sugar during the simmering process.
4. Let it cool slightly—it will thicken more as it cools. Set it aside.
5. In the meantime, gently toss the watermelon cubes and peach slices together in a large bowl.
6. Add the mint and basil, and toss lightly to combine.
7. Drizzle with fresh lime juice and cooled balsamic glaze.
8. Sprinkle with sea salt and crumbled feta. Chill for 10–15 minutes before serving to let the flavors meld. Enjoy!

Notes

• Add arugula or spinach for a leafy boost.
• Sprinkle chopped toasted almonds or pistachios for crunch.
• Store the salad in an airtight container in the fridge for up to 6–8 hours before the fruit starts releasing too much juice.
• If you’re serving later in the day, hold off on adding the herbs and feta until just before serving to keep the texture and flavor bright.

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This Arugula Pear Salad is not just delicious—it’s a celebration of textures and flavors. The tender yet slightly crisp arugula provides a peppery kick, while the juicy pears add natural sweetness and a touch of softness. With its tangy and zesty notes, the lemon dressing brightens up the whole dish, creating a refreshing balance that’s perfect for any occasion.

Want more salad recipes? Try my delicious Avocado Blueberry Quinoa Salad, the Best Peach Tomato and Burrata Salad, or my crowd-pleaser, Simple Lemon Garlic Kale Salad.

Why You’ll Love This Arugula Pear Salad With Lemon Dressing

• Healthy and Nutritious– Packed with nutrient-rich arugula, pears, and walnuts, this salad is a powerhouse of vitamins, fiber, and healthy fats. It’s a great way to get a variety of nutrients in one delicious dish. Plus, it’s naturally low in calories but high in flavor, so you can enjoy it without any guilt.
• Versatile and Customizable– Whether you’re looking for a quick weeknight meal, a light lunch, or a dish to impress at a dinner party, this salad is incredibly versatile. You can easily adjust it to suit your taste by adding proteins like grilled chicken or adding in a cheese. It’s a crowd-pleaser for any occasion.
• Super Easy to Make– Despite looking elegant, this salad is incredibly easy to prepare. With just a few simple steps, you can have a stunning salad on the table in minutes. The lemon dressing comes together quickly, and everything is tossed in one bowl—no complicated prep is required.

Ingredients

Arugula– Serves as the base of the salad, offering a fresh, peppery contrast to the sweetness of the pears and the crunch of the walnuts. It’s also rich in vitamins, minerals, and antioxidants.

Pears- Adds natural sweetness and juiciness to the salad, balancing out the peppery arugula. Their crisp texture also contrasts beautifully with the tender greens and crunchy walnuts.

Walnuts– Adds a crunchy texture and a deep, nutty flavor that complements the sweetness of the pears and the peppery arugula. They also bring a boost of healthy fats, protein, and omega-3 fatty acids to the salad.

Fresh Thyme– An aromatic herb with small, fragrant leaves. It has an earthy, slightly lemony flavor.

Olive Oil– Serves as the base for the salad dressing, providing a smooth, rich texture and healthy monounsaturated fats. It also helps carry the flavors of the other ingredients.

White Wine Vinegar– Adds acidity and brightness to the dressing, helping to balance the sweetness of the pears and the richness of the olive oil. It enhances the overall freshness of the salad.

Fresh Lemon Juice– Adds a zesty, tangy flavor that ties the dressing together and complements the lemony notes in the thyme. It also enhances the salad’s overall freshness and gives a light, refreshing lift.

Honey– Balances the acidity of the vinegar and lemon juice in the dressing. It helps round out the flavors with natural sweetness, which works beautifully with the pears and arugula.

Shallots– Adds a mild, sweet onion flavor to the dressing without overpowering it. They bring a subtle complexity that enhances the overall flavor profile of the salad.

Garlic– Adds an aromatic, savory element to the dressing. Its bold flavor helps balance the sweetness of the honey and pears, creating a harmonious flavor profile.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. In a small jar or bowl, whisk together the olive oil, white wine vinegar, fresh lemon juice, honey, chopped shallots, salt, and pepper until emulsified.
2. To create the salad, combine the arugula, chopped pears, walnuts, parmesan cheese, and fresh thyme in a large bowl and toss with the lemon dressing. Taste and season with additional salt and pepper, if needed.  Serve and enjoy!

Variations to Try

This arugula pear salad is wonderfully versatile, so feel free to add your personal touch with these variations:

• Add Protein: For a more filling salad, add grilled chicken, turkey slices, or even roasted chickpeas for a plant-based option.
• Cheese Options: If parmesan isn’t your thing, try goat cheese, blue cheese, or even a sprinkle of feta for a different flavor profile.
• Add More Veggies: You can add thinly sliced red onions, roasted beets, or avocado for an extra layer of texture and flavor.
• Swap the Nuts: If you’re not a fan of walnuts, try candied pecans, almonds, or pine nuts for an equally delicious crunch.

Tip/Storage

To Make Ahead:  To prep this salad ahead of time, chop the pears and store them in a separate container from the arugula to prevent the lettuce from wilting.  You can also make the salad dressing ahead of time and store it in a separate container (or mason jar with a tight lid) until ready to use.

To Store:  This arugula pear salad will last 1 to 2 days stored in a sealed, airtight container in the fridge, but I recommend enjoying it the same day, as the salad will begin to wilt once it has been tossed with the dressing.  Make sure to only dress the salad right before serving!  This lemon dressing will last in the fridge for up to a week.

Arugula Pear Salad With Lemon Dressing

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• Author: Michelle Powell
• Total Time: 10 minutes
• Yield: 6

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If you’re looking to add a fresh and vibrant salad to your recipe collection, this Arugula Pear Salad With Lemon Dressing is a must-try. It’s light, refreshing, and incredibly satisfying. The combination of arugula, pears, walnuts, and parmesan with the zesty lemon dressing will leave your taste buds dancing with joy.

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Ingredients

Salad:

• 6 cups arugula
• 1 1/2 cups chopped pears (about 2 pears)
• 1/4 cup chopped walnuts
• 1 tbsp fresh thyme
• 1/4 cup shaved parmesan cheese, more if desired

Lemon Dressing:

• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 1 tbsp honey
• 2 tbsp chopped shallots
• 1 clove garlic minced
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. In a small jar or bowl, whisk together the olive oil, white wine vinegar, fresh lemon juice, honey, chopped shallots, salt, and pepper until emulsified.
2. To create the salad, combine the arugula, chopped pears, walnuts, parmesan cheese, and fresh thyme in a large bowl and toss with the lemon dressing. Taste and season with additional salt and pepper, if needed.  Serve and enjoy!

Notes

• To Make Ahead:  To prep this salad ahead of time, chop the pears and store them in a separate container from the arugula to prevent the lettuce from wilting.  You can also make the salad dressing ahead of time and store it in a separate container (or mason jar with a tight lid) until ready to use.
• To Store:  This arugula pear salad will last 1 to 2 days stored in a sealed, airtight container in the fridge, but I recommend enjoying it the same day, as the salad will begin to wilt once it has been tossed with the dressing.  Make sure to only dress the salad right before serving!  This lemon dressing will last in the fridge for up to a week.

• Prep Time: 10 minutes

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WHY YOU’LL LOVE This Avocado Blueberry Quinoa Salad

Fresh Avocado. The fresh, ripe avocado adds a delicious texture and creamy flavor to this healthy salad. When choosing avocados for this salad, firm but ripe is what you’re looking for.

Cilantro Lime Dressing. The cilantro lime dressing pulls this salad together. It is the cherry on top and gives it that mouthwatering flavor in every bite.

Add Ins. We add all kinds of toppings, like fresh blueberries, sweet corn, tangy feta, chopped pistachios, and red onion. These delicious add ins remind me of all my other flavor-packed salads that offer that same mouthwatering bite.

INGREDIENTS

Cilantro Leaves- The start of the delicious dressing in this healthy salad.

Fresh Lime Juice- The fresh lime balances all the sweet and tangy flavors.

Quinoa- The main ingredient and protein-packed.

Ripe Avocado– The creamy texture this salad needed to enhance the eating experience.

Blueberries- The fresh blueberries give this salad a fresh summer bite each time.

Sweet Corn- The added crunch and sweetness that pairs well with the tangy dressing.

Pistachios- The crunch this salad needs from all the creamy textures.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Add all cilantro lime dressing ingredients to a blender and blend until smooth. Set aside.
2. In a large bowl, add cooked quinoa, avocado, blueberries, corn, red onion, feta, pistachios, and cilantro. 
3. Pour cilantro lime dressing all over the quinoa salad and toss to combine. Garnish with extra cilantro, pistachios, feta, and red onion if you’d like. Serve at room temp or cold. 

Avocado Blueberry Quinoa Salad SUBSTITUTIONS/VARIATIONS

• Dairy Free Option? Remove feta cheese to make it dairy-free.
• Berry Replacement? Blueberries can be replaced with any berry.
• Nut Alternative? Pistachios can be swapped with almonds or cashews. 

STORAGE

The salad is perfect on its own or works well as a side salad paired with a protein of your choice.

Store salad in an air-tight container for up to 2 days.

Avocado Blueberry Quinoa Salad

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• Author: Michelle Powell
• Total Time: 15 minutes
• Yield: 6
• Diet: Gluten Free

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Packed with fresh blueberries and corn, tangy feta, chopped pistachios, and diced red onion, this avocado blueberry quinoa salad is perfect for a healthy weekday salad!! Easy, delicious, and quick to assemble, it’s finished in a mouthwatering cilantro lime dressing! Plus, it’s vegetarian-friendly and gluten-free too!

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Ingredients

Cilantro Lime Dressing Ingredients:

• 1/3 cup packed cilantro leaves
• 1/2 cup olive oil
• 2 tbsp fresh lime juice
• 1/2 jalapeno, seeded
• 1/2 tsp salt
• freshly ground black pepper

For The Salad:

• 1 cup cooked quinoa
• 1 firm but still ripe avocado, sliced or diced
• 1 cup blueberries
• 1 cup fresh sweet corn
• 1/2 cup red onion, finely diced
• 1/2 cup pistachios, chopped
• 1/2 cup cilantro, diced
• 1/2 cup feta, optional

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Instructions

1. Add all cilantro lime dressing ingredients to a blender and blend until smooth. Set aside.
2. In a large bowl, add cooked quinoa, avocado, blueberries, corn, red onion, feta, pistachios, and cilantro.
3. Pour cilantro lime dressing all over the quinoa salad and toss to combine. Garnish with extra cilantro, pistachios, feta, and red onion if you’d like. Serve at room temp or cold.

Notes

• Remove feta cheese to make it dairy-free.
• Blueberries can be replaced with any berry.
• Pistachios can be swapped with almonds or cashews.
• The salad is perfect as a meal or as a side salad paired with any protein.
• Store salad in an air-tight container for up to 2 days.

• Prep Time: 15 minutes

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As the weather gets warmer, I move towards eating more salads. I love a good healthy salad that is light and refreshing. This goat cheese strawberry salad does not disappoint just like my no mayo potato salad with bacon. It is a wonderful salad to enjoy for lunch or as a main dish when I add grilled chicken or shrimp to it. The juicy fresh strawberries, tangy goat cheese and crunchy roasted pecans taste heavenly with the mix of greens.

Ok, I have shared about the salad but now let me tell you about the dressing. It tastes like perfection. I’m not exaggerating here. Truly, this creamy poppyseed dressing will blow your mind. It is such an amazing blend of sweetness with tanginess along with those crunchy poppyseeds that are perfect throughout the salad.

I encourage you to give this salad a try on one of these hot summer days. It is an excellent way to use up those delicious strawberries this time of year!

WHY YOU’LL LOVE THIS SALAD

• Easy to Make. This salad comes together in under 30 minutes. It can also be assembled before hand and stored in the refrigerator covered. The dressing can be made in advance too. This salad is so delicious and doesn’t have too many ingredients to prep.
• Flavorful + Light. With summertime right around the corner, give me all the nutritious, light and flavorful salads. This Goat Cheese Strawberry Salad checks all those boxes. The crisp salad greens, fresh juicy strawberries, crunchy pecans, red onions and creamy goat cheese topped with a tangy vinaigrette are mouthwatering with every bite.
• Healthy Dish. This salad should be called all the healthy things because every single ingredient is absolutely healthy for you. This salad provides a great mix of healthy carbs, proteins and fats. If you are wanting a little more protein add some grilled chicken or shrimp to the mix.

INGREDIENTS

For the Strawberry Salad:

Pecans- These nuts add a touch of crunch and sweetness to the salad.

Red Onion- Thinly sliced to give the salad a nice crunch.

50/50 Arugula/Spinach Blend- This can easily be found in the produce section of the grocery store.

Strawberries– Fresh and local are the best but use whatever you have on hand.

Goat Cheese- Choose a firm goat cheese that doesn’t crumble but is creamy and can be cut into chunks.

For the Poppyseed Dressing:

Balsamic Vinegar- This adds a bit of sweetness and acidity to the dressing. Note this is not the same as balsamic glaze.

Extra Virgin Olive Oil- The base of the dressing. In a pinch, you can use avocado oil.

Honey- Adds a perfect amount of sweetness to the oil and vinegar.

Dijon Mustard- Adds a depth and hint of tang to the dressing. It is not overpowering, and you don’t even taste the Dijon.

Poppy Seeds- The ingredient that this dressing is named after. These small seeds provide a crunch that blends well with all the other ingredients in the dressing.

Salt + Pepper- Add to taste and season.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350F. Lining a baking sheet with parchment paper, spread the pecans in a single layer. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of the pecan is tan when the pecan is broken in half. Move to a cutting board and give a rough chop.
2. In a bowl, place the sliced onions and cover with cold water. Let sit while you prepare the rest of the salad. This keeps their flavor but releases the intense onion bite.
3. In a small bowl, whisk together all the dressing ingredients until well combined. Set it aside.
4. Using a large serving bowl, place the 50/50 salad blend. Add the strawberries. Drain the red onion and add it as well. Drizzle half the dressing over the salad and toss to coat the leaves. You want the spinach leaves to moisten nicely but not swim in the dressing. Add a little more if needed to suit your preferences.
5. Sprinkle in the goat cheese chunks and pecans. Toss lightly to combine. Serve immediately with extra dressing on the side as desired.

SUBSTITUTIONS/VARIATIONS

• Switch up the greens. Arugula or spinach greens by themselves are fine for this salad. You can also use romaine or butter lettuce too.
• Change the nuts. Chopped walnuts, pistachios and silvered almonds all work well.
• Use different cheese. Feta or crumbled blue cheese are the best substitute to goat cheese. You can also use shredded parmesan too.
• Add some seeds. Sunflower, pumpkin or extra poppyseeds to the mix.
• Add more berries. Blueberries, blackberries and raspberries all taste wonderful in this salad.
• Add a protein. Wanting to make this a main dish? Bulk it up with some added protein such as grilled chicken, tofu, shrimp, steak or sliced turkey.

TIPS

• Make the dressing ahead of time. This dressing can be made a few days before using. You want to store it in the refrigerator then shake well before applying to salad.
• Toast the pecans. This step will help bring out the flavors of the nut.
• Place the onion slices in cold water. While this step isn’t necessary, I strongly recommend it so that it lessens the intensity of the onion.
• Cut and quarter the strawberries. Make sure to hull the strawberries and cut them into quarters so they are the perfect size to enjoy in the salad.
• Choose quality goat cheese. The best type of goat cheese to use is one that is firm and can be cut into chunks.
• Dress the salad as shortly before serving as you can. If you don’t plan to eat it all right away, dress only what you plan to eat right away, then store the leftovers.
• Make it a main dish. When I ‘m wanting to make this a main dish, I love to add grilled chicken on top of the salad.

STORAGE

For storing this salad, you want to separate out each individual ingredient and place into individual containers or resealable bags. They can be stored in the refrigerator up to 4 days.

For the dressing, place in an airtight container or mason jar with a lid into the refrigerator for up to 5 days. Shake before serving.

FAQ’S

Can I use other types of berries for this salad?

Yes, this salad is delicious with blueberries, blackberries or raspberries. The poppyseed dressing goes well with any type of berries. You can swap them out or add them in for more berry goodness.

Can I make this salad recipe dairy free?

To make this salad dairy free, leave off the goat cheese. You can use your favorite dairy free cheese in place.

Goat Cheese Strawberry Salad

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• Author: Michelle Powell
• Total Time: 25 minutes
• Yield: 6
• Diet: Gluten Free

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Description

Goat Cheese Strawberry Salad is one of my favorite summer salads that combines deliciously fresh strawberries, tangy goat cheese with a creamy balsamic poppyseed vinaigrette. It is a perfect side dish or a light main meal.

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Ingredients

For the Strawberry Spinach Salad:

• 3/4 cup raw pecans
• 1/2 small red onion, thinly sliced
• 10 ounces 50/50 arugula and spinach blend
• 1 quart strawberries hulled and quartered (about 1 pound)
• 4oz goat cheese, cut into small pieces

For the Poppyseed Dressing:

• 1/4 cup balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons honey
• 1/2 teaspoon Dijon mustard
• 1 1/2 tablespoons poppy seeds
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

 

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Instructions

1. Preheat the oven to 350F. Lining a baking sheet with parchment paper, spread the pecans in a single layer. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. Move to a cutting board and give a rough chop.
2. In a bowl, place the sliced onions and cover with cold water. Let sit while you prepare the rest of the salad. This keeps their flavor but releases the intense onion bite.
3. In a small bowl, whisk together all the dressing ingredients until well combined. Set it aside.
4. Using a large serving bowl, place the 50/50 salad blend. Add the strawberries. Drain the red onion and add it as well. Drizzle half the dressing over the salad and toss to coat the leaves. You want the spinach leaves to moisten nicely but not swim in the dressing. Add a little more if needed to suit your preferences.
5. Sprinkle in the goat cheese chunks and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.

Notes

• Dress the salad as shortly before serving as you can. If you don’t plan to eat it all right away, dress only what you plan to eat right away, then store the leftover, undressed salad in the refrigerator for up to 4 days.
• Adding grilled chicken would make this a great main dish.
• Refrigerate leftover dressing in an airtight container for 5 days, then shake before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Cuisine: American

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