Bringing to you THE recipe for the end of the summer, Arugula Peach and Crispy Bacon Salad with Maple Granola. Because, while I like to think my summer eating is straight four-course meals, it’s actually more on the insanely delicious salad spectrum. I’m not complaining. Salads are really the best part of summer. When May comes and your lunch is a roasted rhubarb, walnut, and leafy green salad I say, “Yes, please I’ll have seconds.” When June comes along and your lunch consists of grilled apricot and crispy romaine lettuce? “I’ll just eat it out of the serving bowl thank you.” July hits that standard strawberry poppy seed spinach and goat cheese number, “Okay, I’m going to need a fourth meal.” Subsequently, when the end of summer is circling the drain and all of us are thinking about apples, caramel, and hot, creamy soups, it’s hard to envision a satisfying salad.
Well, summer is not over yet, and the weather is still hitting the 90’s so I introduce to you, Arugula Peach and Crispy Bacon Salad with Maple Granola. The only end-of-summer tribute to your lunchtime salad, heck, dinnertime salad. I KNOW, I can eat SO well during the day. Healthy breakfast, satisfying and nutrient-rich lunches, but when it comes time for dinner? I’m unstoppable. Give me all the carbs and comforting meals. So, I know that in order to get back to my regular weight and feel all around better about myself, I need to make dinner a part of those healthy eating habits. But seriously, how do you stop stress eating? I’m looking for real suggestions PLZ.
Here we are, at the end of summer, when peaches are juicy and when you bite into one, the sweet nectar streams down the sides of your cheeks and chin. That’s when you know you’ve got the right peach. Nothing better. I love peaches. They don’t have the slightest bit of tart in them, which is paramount when it comes to my fruit palate. Thank you, good-bye, anything sour. But peaches? Give me a bucket of peaches and I’ll be happy until they age out.
Okay, so off the subject of peaches and this salad, I have officially finished my summer wedding orders! I’ve given myself a pat on the back, and thrown my feet up on the couch, and snuggled back into my throw pillows. Yes, I still have more of a crazy September coming up, more on that later, so I’m not really done. But, at least the baking in 100-degree weather sans central air is OVAAAAAAA. Daniel treated me to my new pair of vans, which are the absolute cutest. I get a new pair of shoes every year at the beginning of fall. I’m very fond of the idea of back-to-fall shopping. It’s a necessity. And since I had a few extra bucks from a garage sale and wedding orders, he skimmed a bit off the top to give me the 2017 tennis shoes of my DREAMZ.
Daniel’s love language is 100% gift giving.
Well, if you’re interested in this beauty of a salad, it’s very simple. Crisp up some bacon pieces. I keep bacon in my freezer at all times. Sorry, I’m not going to cut it out of my life. It has the perfect amount of salty/savory/crunch that complements the crazy/awesome pepperiness of arugula. And then, you calm those flavors down with some juicy peaches, creamy avocado, and mozzarella? Yeah, guys. I’m in heaven, and I’m in love with this salad. Stop me before I go well into the cooler months with this salad consistently on my weekend meal planning list. Don’t even get me started on this perfect dressing. Just Don’t.
Arugula Peach and Crispy Bacon Salad with Maple GranolaPrint Recipe
- 6 strips of bacon
- About 6 cups packed arugula
- 1/2 cup mozzarella pearls
- 2 peaches, pitted and sliced
- 1 avocado, pitted and sliced
- 1/2 cup maple granola
- -for the dressing-
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey
- 2 teaspoons salt
- 2 teaspoons poppy seeds
- 1 teaspoon ginger
- 1/4 teaspoon cardamom
Cut and place the bacon in a small frying pan. Cook and stir over medium/high heat until foamy and the the bacon becomes crispy and the fat starts to foam. Place on a paper towel-lined plate.
Place the arugula, mozzarella pearls, and sliced peaches in a bowl and toss. Top with sliced avocado, cooked bacon, and maple granola. (link to recipe is below).
For the dressing, place all the ingredients in a small bowl, and whisk with a fork until combined. Add the dressing right before serving.