hand pouring honey poppyseed dressing over peach salad on yellow background

Summer Peach Salad with Honey Poppyseed Dressing

This Summer salad recipe is everything you need for a healthy lunch that showcases seasonal fruits and vegetables. Peaches, greens, walnuts, quinoa, and a sweet and tangy honey poppyseed dressing make this vegetarian salad a great lunch or addition to your dinner.
Course Dinner, Lunch
Cuisine Gluten Free, Vegan, Vegetarian
Keyword peach salad dressing, summer dressings, summer salad recipes
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 large salads
Calories 389kcal
Author Amanda


For the salad:

  • 1 10 oz. package of organic spinach
  • 1 head romaine
  • 1 cucumber
  • 2 peaches
  • 1/2 cup dry quinoa
  • 1/3 cup walnut pieces

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 3 Tablespoons apple cider vinegar
  • 3 Tablespoons honey (or agave if vegan)
  • 1 teaspoon dijon mustard
  • 1 teaspoon poppy seeds
  • pinch of salt


  • In a small pot, bring 1 cup of water to a boil
  • Rinse dry quinoa for 15-20 seconds and put in boiling water
  • Reduce heat, cover and let simmer for 20 minutes
  • Remove from heat and let sit with cover on pot
  • Put spinach in large bowl. Chop romaine and add to bowl
  • Slice cucumbers and peaches and put in bowl
  • Remove lid from pot and using a fork, "fluff" quinoa. Put in large bowl
  • Top with walnuts and mix salad
  • Add all ingredients for dressing in a small bowl and whisk together. Or shake well in a mason jar
  • Add dressing right before serving


If making this salad recipe in advance, do not mix dressing with salad until ready to eat.


Serving: 1salad (1/4 recipe) | Calories: 389kcal | Carbohydrates: 45.4g | Protein: 10.9g | Fat: 21.4g | Saturated Fat: 2.4g | Sodium: 124mg | Fiber: 5.4g | Sugar: 23.6g