Arugula Salad with Peaches, Sorghum, Almonds and Lemon-Honey Vinaigrette

This arugula and peach salad is like summer sunshine on a plate! Nutty tasting and fiber-rich whole-grain sorghum, nutrient-packed peppery arugula, and healthy fats from the flavorful Marcona almonds, plus a light drizzle of Lemon-Honey Vinaigrette, round out the cast of simple ingredients in this light, yet satisfying, seasonal salad.
Save Recipe
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1 serving
  • Nutrition Info
Share This Recipe

Ingredients

Lemon-Honey Vinaigrette:

3 tablespoons neutral-tasting vegetable oil, such as high-oleic safflower oil

2 teaspoons honey

2 tablespoons fresh lemon juice (from about 1/2 lemon)

Kosher salt and freshly ground black pepper 

Salad:

2 cups baby arugula

1/2 cup warm cooked whole-grain sorghum (see Cook's Note)

1 peach, sliced into wedges

1/4 cup salted or seasoned Marcona almonds 

Directions

  1. For the lemon-honey vinaigrette: Combine the oil, honey and lemon juice in a small jar, and shake well to combine. Add salt and pepper to taste, and set aside.
  2. For the salad: Put the arugula on a salad plate and top with the cooked sorghum. Top with peach slices and sprinkle with Marcona almonds. Drizzle 2 tablespoons Lemon-Honey Vinaigrette on top, or to taste. Serve immediately.

Cook’s Note

The sorghum can be cooked a day or more ahead of time and lightly warmed in the microwave before you prepare the salad. If you can't find whole-grain sorghum, feel free to use cooked quinoa or your favorite cooked whole grain.