Oh My Goat, that's peachy!

If sunshine were a salad, this would be it.

Sweet juicy peaches. Peppery arugula. Creamy, tangy Oh My Goat Vegan Cheese. Toasty pine nuts. A nutty farro base. All dressed up in a maple vinaigrette and ready to crash your next picnic, BBQ, or Tuesday lunch break.

Whether you're looking for a healthy dinner, an on-the-go lunch, or a quick and colorful plant-based side dish for your next gathering, this vegan peach and arugula salad is summer in a bowl, with benefits...

 

Oh My Goat! Is It Too Good To be True?

It should be but we've done the hard work for you to make it simple, tasty and basically, the best salad you're ever gonna have. Here's why you're gonna love it:

Quick & easy – Just a bit of chopping and tossing (and a short farro simmer) 

100% vegan – Thanks to our creamy, dreamy Oh My Goat vegan cheese

Make-ahead friendly – Prep the farro and dressing in advance

Perfect for warm weather – No oven required (unless your BBQ counts!)

Balanced & satisfying – With fiber, healthy fats, and plant protein

Why You’ll Be Feeling Peachy:

Peaches – Rich in vitamins A + C, peaches bring sweetness and hydration. Plus, they're in peak season, so take advantage of those farmers market gems!

Farro – This ancient grain is a whole grain powerhouse—high in fiber, protein, and B vitamins. It also has a deliciously chewy texture that holds up well in salads.

Arugula – Slightly spicy, super fresh, and a source of calcium and antioxidants.

Basil – Brings that summery, herbaceous flavor while delivering anti-inflammatory compounds.

Toasted nuts – Pine nuts or walnuts add crunch and healthy omega-3 fats.

Oh My Goat Cheese – Our plant-based goat-style cheese is soft, tangy, and totally dairy-free. It crumbles beautifully and adds that creamy finish that takes this salad from good to goat-tier.

 

RECIPE:

Serves: 4–6
Prep Time: 20 minutes
Cook Time: 40 minutes (mostly hands-off)

 

Ingredients:

1 cup farro

½ cup pine nuts or walnuts

4 T extra-virgin olive oil

2 T champagne or white wine vinegar

1 T maple syrup

1 tsp kosher salt

½ tsp black pepper

1 container baby arugula

4 ripe peaches, sliced thin

1 cup fresh basil, julienned (divided)

4 oz Darë Oh My Goat vegan cheese, crumbled

 

Instructions:

Cook the farro: Boil in salted water until tender but still chewy (30–40 mins depending on type). Drain and spread on a tray to cool completely—this keeps it fluffy, not mushy.

Make the dressing: Shake oil, vinegar, maple, salt, and pepper in a jar until emulsified.

Season the farro: Toss cooled farro with ⅓ of the dressing and ⅓ of the basil.

Toast the nuts: In a dry skillet, toast pine nuts or walnuts until golden (2–3 mins).

Dress the greens: Lightly dress arugula with vinaigrette.

Assemble: Start with the farro, then layer the arugula mix, peaches, remaining basil, nuts, and finish with dollops of goat cheese on top.

How to Serve It:

BBQ Side Dish: Colorfully crowd-pleasing but won't break the bank. You could also pair it with our Black Bean Sliders for a full vegan feast!

Healthy Vegan Dinner: Add crispy chickpeas or grilled tofu for extra protein

Meal Prep Lunch: Keep components separate and assemble when ready to eat

Fancy but Fast: Impress your friends without breaking a sweat