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  • Writer's pictureKelly

Perfect 4th of July Picnic Salads

My kids can't wait for the blueberries, this is Ava from a few years ago picking in our tiny blueberry patch.

With Independence Day happening this week I thought it would be a great time to share some salad recipes that travel well and be something different for your 4th of July potluck picnics.

Peaches are my all time favorite fruit and the roadside stands and farmers markets are starting to have lovely early season peaches available. The basil is in full tilt as well, I just filled two huge harvest buckets this morning and I didn't even make a dent in my row of basil. And of course, the Farmette favorite baby beets. These ingredients seem like an unlikely combination but I think you will be surprised how well they complement each other. try this recipe from

Beet and Peach Salad with Basil and Goat Cheese Recipe

INGREDIENTS (2-3 servings)

2 medium beets, peeled and cooked

1 1/2 fresh peaches, sliced or chopped

4 oz goat cheese or chevre

1/2 cup toasted walnuts or sunflower seeds

1/4 cup olive oil

2 tbsp lemon juice

salt and pepper to taste

1 cup fresh basil leaves, torn or chopped


1. Wrap beets in parchment within aluminum foil (will help retain the moisture and nutrients) and roast in the oven for about 30 minutes at 350 F degrees. You may also steam beats. Beets are cooked when they are easily pierced with a fork. Open foil to allow beets to cool. After beets have cooled enough to handle, skins will easily slip off. 

2. Whisk olive oil and lemon juice together in a medium bowl. Salt and pepper to taste. Add beets and peaches and toss gently. Add basil and again toss gently. 

3. Keep salad in medium bowl or divide ingredients among 2-3 small plates. Garnish each plate with 1 oz of goat cheese and 1 tbsp sunflower seeds or walnuts. If keeping ingredients in bowl, add all ingredients and lightly toss.

The blueberries in out pollinator garden are ripe this time of year so why not add them to a salad with arugula and you guessed it peaches! If you are like my husband and not-so-fond of beets this next one is for you.



2 tablespoons honey2 tablespoons plain Greek yogurt (use 1 tablespoon mayonnaise for paleo or dairy-free)1 tablespoon extra virgin olive oil1 tablespoon apple cider vinegar1 tablespoon balsamic vinegarA pinch of sea saltTHE CANDIED CURRY PECANS

1/4 cup pecans1 tablespoon honey1/2 teaspoon curry powder1/4 teaspoon sea salt1 teaspoon butter


4 ripe but firm peaches½ teaspoon avocado oil (or another neutral flavored oil)5 ounces baby arugula1/2 cup blueberries¼ cup crumbled goat cheese (sub a diced avocado for paleo or dairy-free)


Place all the vinaigrette ingredients into a 1 cup mason jar and shake until mixed. Place the pecans, honey, curry powder, and sea salt in a small frying pan and bring them to a boil over medium-high heat. Boil until the pan is dry, about 2 minutes. Remove the pan from the heat and stir in the butter to prevent the pecans from sticking together. Preheat your BBQ to high. Cut the peaches in half and remove the seeds. Then cut each peach half into three wedges. Place the peaches in a medium-sized bowl and toss with the oil. Grill the peaches for 2-3 minutes per side. Remove them from the grill using an offset spatula – I find this works better than a regular spatula and helps prevent the grill marks from being left on the grill. Place the arugula in a large bowl with the goat cheese, curry pecans, blueberries, and grilled peaches. Toss with the dressing and serve immediately.

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