Join our mailing list to receive 10% off your first order!


Business Gifts 0

Your Bag (0)

  • Your bag is empty.
Summer is here! Enjoy FREE SHIPPING on all orders over $50!
NEW ON SALE: Up To 75% off Our Sale Collection!

Farm To People

Kitchen Notebook

August 21, 2017

Peach and Roasted Pecan Salad

30 Mins

Serves 2



  • 2 Doughnut Peaches, cut into wedges
  • Arugula
  • ¼ cup Pecans
  • 1 Tbsp. Coconut Oil
  • 1 Tbsp. Maple Syrup
  • 1 pinch Cayenne Pepper
  • ¼ cup olive oil
  • 2 Tbsp. Balsamic Vinegar

Heat your oven to 350 degrees.

Melt the coconut oil  in a small pot. Add the maple syrup, salt and cayenne. Stir to mix. Add the pecans and stir till they are coated. Pour the pecans on a parchment lined tray and place in the oven. Bake for 10 - 12 mins, stirring half-way through the cooking time. Remove from oven and let them cool on the tray

Turn the oven up to 375 degrees. Lay peach slices on the baking sheet. Bake for about 10 minutes, until slightly golden.

Whisk together the vinegar and oil, adding the oil in a slow stream to create an emulsion. Season to taste with salt and pepper.

Toss arugula with dressing, plate and top with, peaches, pecans and torn basil leaves.

30 Mins Lunch Peach Pecans salad Side Summer Veg vegan Vegetarian

Leave a comment

Comments will be approved before showing up.


30 Mins Lunch Peach Pecans salad Side Summer Veg vegan Vegetarian

More Recipes You Will Love