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Close-up photo of a salad with peaches, pistachios, a chili dressing- all in a grey bowl.

Peach Salad with Maple Pistachios and Chile Butter Dressing

  • Author: Erin Alderson
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 2 large servings or 4 side servings 1x
  • Category: Salad
  • Method: Stove-top

Scale

Ingredients

Grains

⅓ cup (60g) dried Khorasan wheat

¼ teaspoon sea salt

Pistachios

1/2 cup (60g) raw pistachios

1 teaspoon olive oil

2 teaspoons maple syrup

¼ teaspoon sea salt

Dressing

½ small shallot (15g)

2 tablespoons champagne vinegar

¼ teaspoon sea salt

3 tablespoons (42 g) unsalted butter

½ teaspoon or so good quality chili (see note)

Salad

2 cups (90g) packed arugula 

1 just-ripe peach (180g)

¼ cup (36g) crumbled feta cheese


Instructions

  • Combine the 60g of Khorasan wheat with salt and about 1 ½ cups water. Bring to a boil, reduce to a simmer, and cook until the wheat is tender but still chewy, 45 to 55 minutes. Like with all whole wheat grains, Khorasan maintains a chewy texture. Drain and let cool slightly before using in the salad. Alternatively, use leftover grains. 
  • While the grain is cooking, heat your oven to 325˚F. Roughly chop the ½ cups of raw pistachios and place on a sheet tray along with the 1 teaspoon of olive oil, 2 teaspoons maple syrup, and ¼ teaspoon sea salt. Toss until pistachios are well coated and place in the oven. Roast for 15 minutes then remove and cool.
  • Next, mince the small shallot and place in a bowl with the 2 tablespoons champagne vinegar and ¼ teaspoon sea salt. Let rest until the Khorasan is done. 
  • When ready to assemble the salad, heat a small skillet over low heat and add the butter. Once the butter is melted, add the ½ teaspoon chili powder and cook for one minute. Remove from the heat and carefully the butter mix into a jar. Add the vinegar/shallot mixture and shake vigorously. 
  • Cut the peach in half, remove the pit, and cut each half into thin slices. Place the arugula in a large bowl and add the peaches, cooked/cooled Khorasan, feta, pistachios, and the dressing. Toss the salad until well combined, taste/add salt if needed, and serve.

Notes

For the chile, I used the Piment D’ville (grown in California). It’s a sweet and spicy one that’s perfect to bring a bit of oomph.