Peach and Arugula Salad with Pistachios and Lemon Vinaigrette

  • Yield: 4 servings
Pistachio Peach Arugula Salad


Peach and Arugula Salad with Pistachios and Lemon Vinaigrette. Recipe by Bryan Snyder, RD, Director of Nutrition, Denver Broncos.


  • 5 ounces Arugula
  • 1½ Peach thinly sliced for each salad
  • 3 ounces Feta cheese
  • ¼ Red onion thinly sliced for each salad
  • ½ cup Toasted American pistachio kernels
  • Lemon vinaigrette
  • Kosher salt and fresh cracker black pepper to taste
  • Lemon Vinaigrette Ingredients:
  • 1 tablespoon Lemon zest
  • ¼ cup Lemon juice
  • 1 tablespoon Italian parley
  • ½ tablespoon Minced garlic
  • 2 tablespoons Dijon mustard
  • ¼ cup Red wine vinegar
  • ½ cup Pistachio oil olive oil
  • Salt and pepper


  1. Make vinaigrette by combining all ingredients except oil for dressing. Add oil slowly to emulsify with food processor or immersion blender. Wash and dry arugula, cut onion in half and slice very thin julienne. Wash and slice peach in ⅛th wedges, crumble feta and toasted pistachios.
  2. Mix all ingredients with dressing and season with salt and pepper to taste.

nutrition facts

Based on 4 servings

Per serving:

  • Calories440
  • Total Fat40g
  • Saturated Fat8g
  • Cholesterol20mg
  • Sodium680mg
  • Total Carbohydrates15g
  • Dietary Fiber4g
  • Total Sugars9g
  • Protein8g
  • Calcium190mg
  • Iron2mg
  • Potassium430mg


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