Grilled Peach, Arugula, & Pistachio Salad


We’re back!!!!

After three weeks of being away from home, two of which were spent in Europe, it feels almost surreal to be back. I honestly don’t even know where to start with this trip. It was so magical and beautiful and delicious and gratifying— everything that I could have ever imagined for our honeymoon and more.

As I scroll through our hundreds of photos, I keep feeling so grateful for these memories and already sense that itch to jump on a plane and just do it all again! Sighhhhhh.

Question for you all— are you guys interested in hearing more specific details from our trip? Food, sights, accommodations, etc? Let me know in the comments below and I’ll put some posts together.

But first, this salad!



Before we left for our honeymoon, I put together a few posts with recipes we’ve been absolutely loving this summer to share over the next few weeks.

Salads have definitely been the hit of this summer in our house. Especially since we’ve been traveling so much over the past 2 months, it’s been so refreshing to pile in lots of fresh greens, whole grains, and veggies when we’re home.

And the most popular salad ingredient we’ve been obsessing over: PEACHES.


Grilled Peach, Arugula, & Pistachio Salad {vegan, gluten free} || pumpkin & peanut butter



I absolutely adore peaches. But, trust me, that has not always been the case.

Back when I was growing up, I had some weird texture issues with food, and the fuzzy-aspect of peaches just totally turned me off. Thank goodness I decided to give them another try as an adult because they are one of my very favorite summer foods now!

Especially grilled. With ice cream. And whipped cream.

But that’s not quite the direction we’re going today (sadly). But I promise you it is almost as delicious!


Grilled Peach, Arugula, & Pistachio Salad {vegan, gluten free} || pumpkin & peanut butter



Here it goes:

Grilled peaches, peppery arugula, creamy avocado, nutty quinoa, and toasted pine nuts, all topped off with a zesty vinaigrette— how amazing does that sound?! Ohh and I can’t forget the pistachios. These little green gems add the most beautiful crunchy element.

I just love the way all those flavors meld together into this light and fresh salad. And did I mention how easy it is to throw together?? Especially if you have some leftover quinoa in the fridge (which I strangely always do). It’s simply perfect for a summery lunch or as a side dish for a picnic or potluck.


Grilled Peach, Arugula, & Pistachio Salad {vegan, gluten free} || pumpkin & peanut butter



Well that’s all from me for today because….

… we have a busy few days ahead filled with packing, cleaning, and saying goodbyes, as the big MOVING DAY is happening on Monday. Like what?!?! Back from vacation just in time for real life to set in.

For those of you who are just joining me here on this space or haven’t heard, my husband and I are moving to the DC area next week. We’ve had such an incredible three years in our home of little Durham, North Carolina and feel all those bittersweet feelings about heading back to the big city in just a few days.

That being said, it’ll probably be a little quiet over here for the next week as we get settled into our new home. But don’t worry, I have a few more saved summer recipes up my sleeve that I’ll be sharing just as soon as we’re settled!

Have an amazing weekend everyone!


Grilled Peach, Arugula, & Pistachio Salad {vegan, gluten free} || pumpkin & peanut butter

Grilled Peach, Arugula, & Pistachio Salad

Serves 2-4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish, Salad


  • 1/2 cup dry quinoa
  • 1 cup water
  • 2 cups arugula
  • 1 avocado, halved
  • 1/4 cup pistachios, shelled
  • 1/4 cup pine nuts
  • 3 peaches, halved
  • coconut oil cooking spray

for the red wine vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon whole grain dijon mustard
  • 1 small shallot
  • 1 teaspoon maple syrup
  • salt and pepper, to taste


Step 1
Begin by cooking quinoa. Boil 1 cup of water with 1/2 cup dry quinoa. Turn down to a simmer and cover for 15-20 minutes. Remove from heat when all the water is absorbed and set aside.
Step 2
Slice peaches in half. Spray a grill pan with coconut oil cooking spray. Place peaches flat side down on grill pan and press down with fingers to get good grill marks. Let the peaches cook for 4-5 minutes, or until grill marks are dark. Remove and set aside.
Step 3
Place pine nuts in a small pan and toast over medium high heat for 5-6 minutes, shaking throughout so they don't burn.
Step 4
Place all the vinaigrette ingredients into a high speed blender: olive oil, red wine vinegar, whole grain mustard, shallot, maple syrup, and salt and pepper. Blend until all the ingredients are combined and the shallot is well chopped.
Step 5
Time to assemble! Start with your arugula and top it with a generous amount of quinoa. Add on the halved avocados, grille peaches, pistachios, and toasted pine nuts. Pour on your desired amount of dressing and toss to coat. Enjoy!







Hi, Iā€™m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. This peach salad looks delicious! I will definitely be making it with my next farmers market haul.

    And yes, I would love to read more about your trip to Europe, your pictures looked amazing.

    • Thanks Rachel! You will LOVE it! I will definitely put together some posts over the next month šŸ™‚

    • I will definitely get on those then šŸ™‚ Thanks so much chicka! You’re the sweetest!

  2. I am obsessed with this salad! It has all my fave things in it <3 I would love to see pics and hear more details about your travels! Sending hugs and good moving vibes. xo

    • Aww thanks so much Maya! It’s been a crazy busy couple of days (as I’m sure it was for you during your move) but we’re feeling more and more settled each day. I’ll definitely get on those honeymoon detail posts this weekend šŸ˜‰

  3. This looks delicious! I have some peaches in my fridge that are waiting to be eaten and this looks like a great way to use them.

    • You will LOVE this then! I’m so sad peach season is coming to an end šŸ™

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