Hardee Greens Summer Peach Blueberry Salad
with Spicy Mustard Microgreens, Goat Cheese Crumbles & Honey-Lemon Vinaigrette
Jun 12, 2025 | Jennifer Harsta
A refreshing summer salad that balances sweet peaches, juicy blueberries, and the bold kick of Hardee Greens Spicy Mustard Microgreens — finished with creamy cheese, crunchy pepitas, and a bright honey-lemon vinaigrette.
Ingredients
For the Salad:
- 3–4 fresh peaches, pitted and diced (peeling optional)
- 1 cup blueberries
- 2 cups Hardee Greens Spicy Mustard Microgreens (or microgreen variety of choice)
- 1–2 Tbsp goat cheese or blue cheese crumbles (to taste)
- Roasted pepitas (pumpkin seeds), for garnish
For the Honey-Lemon Vinaigrette:
- Juice of 4 lemons
- 2 Tbsp + 2 tsp honey
- ¼ cup olive oil
- Cracked black pepper, to taste
Instructions
-
Toast the Pepitas
Preheat the oven to 375°F. Line a baking sheet with parchment paper and spread the pepitas in a single layer. Toast for 5–6 minutes, until golden and fragrant. Let cool completely. -
Make the Vinaigrette
In a small bowl or jar, whisk together lemon juice, honey, olive oil, and cracked black pepper. Chill until ready to use. -
Prep the Produce
Rinse and dice the peaches into bite-size pieces. Rinse and dry the blueberries. -
Toss the Salad
In a large bowl, combine peaches, blueberries, and Hardee Greens Spicy Mustard Microgreens. Drizzle with vinaigrette and toss gently to coat. -
Serve and Garnish
Divide into individual bowls. Top each with goat or blue cheese crumbles and a generous sprinkle of toasted pepitas.
Serving Suggestions
- Great as a starter or side for grilled chicken or fish
- Add quinoa or farro for a more hearty grain bowl
- Substitute with your favorite seasonal fruit — figs, strawberries, or nectarines all work beautifully
- Delicious with a glass of chilled white wine or sparkling water infused with lemon
This salad is the perfect showcase for summer produce and the peppery pop of Hardee Greens microgreens. Simple, seasonal, and unforgettable. 🌿
