Name: Sweetgreen Peach and Goat Cheese Salad (+optional salmon)
Prep time: 15 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 5 ounces of spring mix; ¾ cup quinoa; 1 lb salmon; 2 peaches; 4 persian cucumbers; 2 ounces of goat cheese; ¼ cup of Mint, chiffonade; ¼ cup of Basil, chiffonade; Chopped almonds (optional); Juice of ½ lemon; 2 tablespoons of balsamic vinegar; ½ teaspoon kosher salt; 1 tablespoon honey; Black pepper; 1 teaspoon of dijon mustard; 1/3 cup extra virgin olive oil

Description

This seasonal Peaches and Goat Cheese Salad is a Sweetgreen summer classic, and here’s how you can make 4 servings at home for ~$20.

Ingredients

Units Scale

For the salad:

5 ounces of spring mix
3/4 cup quinoa
1 lb salmon
2 peaches
4 persian cucumbers
2 ounces of goat cheese
1/4 cup of Mint, chiffonade
1/4 cup of Basil, chiffonade
Chopped almonds (optional)

For the Balsamic Vinaigrette

Juice of 1/2 lemon
2 tablespoons of balsamic vinegar
1/2 teaspoon kosher salt
1 tablespoon honey
Black pepper
1 teaspoon of dijon mustard
1/3 cup extra virgin olive oil

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Instructions

In a small pot, add the 3/4 cup of quinoa, 1.5 cups of water, and pinch of kosher salt. Bring up to a boil, then stir and reduce the heat to low. Cover and cook for 15 minutes. When finished, remove the lid, fluff, and let cool.
Prep the produce – cut persian cucumbers into half moons, dice the peaches, and thinly chiffonade the mint and basil.
Make the dressing by combining all the ingredients in a bowl or jar. Whisk until smooth, taste, then adjust seasoning as desired.
Cut the salmon into 4 individual portions and salt generously. Heat a pan on medium high heat then sear the salmon for about 6 minutes, flipping after 3 minutes. Depending on the thickness of the salmon, you may need to cook this for more or less time. You can also cook the salmon in an air fryer or oven if you prefer.
Assemble the salad by combining the spring mix, quinoa, cucumbers, goat cheese, peaches, almonds, and herbs. Add 1/2 of the dressing to the vegetables, mix, and taste for seasoning. Add more dressing if you prefer. Plate the vegetables into a plate, then top with the salmon and serve immediately.

Notes

White or yellow peaches are ok. I used one of each.
You can substitute whole grain mustard or omit the mustard in the vinaigrette
If you’re making this for meal prep, ADD the dressing right before you eat the salad.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salads
Method: Stovetop
Cuisine: American