Why You’ll Love This Recipe
Grilled peaches are the star of this salad, and once you try them, you’ll understand why! The grilling process caramelizes the natural sugars, giving the peaches a smoky, sweet depth of flavor that pairs wonderfully with the crisp freshness of arugula and blueberries. The candied curry pecans add a perfect crunch, and the honey vinaigrette ties everything together in a sweet and tangy dressing. Whether you’re serving it at a barbecue or enjoying it on a quiet afternoon, this salad is sure to impress.
Ingredients
For the Honey Vinaigrette:
- 2 tablespoons honey
- 2 tablespoons plain Greek yogurt (use 1 tablespoon mayonnaise for dairy-free)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- A pinch of sea salt
For the Candied Curry Pecans:
- ¼ cup pecans
- 1 tablespoon honey
- ½ teaspoon curry powder
- ¼ teaspoon sea salt
- 1 teaspoon butter
For the Salad:
- 4 ripe but firm peaches
- ½ teaspoon avocado oil (or another neutral-flavored oil)
- 5 ounces baby arugula
- ½ cup blueberries
- ¼ cup crumbled goat cheese (or diced avocado for dairy-free)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Honey Vinaigrette: In a 1-cup mason jar, combine the honey, Greek yogurt, olive oil, apple cider vinegar, balsamic vinegar, and a pinch of sea salt. Close the jar and shake until the ingredients are well mixed. Set aside.
- Make the Candied Curry Pecans: Place the pecans, honey, curry powder, and sea salt in a small frying pan over medium-high heat. Bring the mixture to a boil and cook 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. Set aside to cool.
- Grill the Peaches: Preheat your grill to high heat. Cut the peaches in half and remove the pit, then cut each peach half into three wedges. Place the peaches in a medium-sized bowl and toss with avocado oil. Grill the peaches for 2-3 minutes on each side, or until grill marks appear and the peaches become soft and slightly caramelized. Use an offset spatula to carefully remove the peaches from the grill to avoid sticking.
- Assemble the Salad: In a large bowl, combine the arugula, grilled peaches, blueberries, crumbled goat cheese, and candied curry pecans. Drizzle with the honey vinaigrette and toss gently to combine.
- Serve: Serve immediately, garnishing with extra crumbled goat cheese or diced avocado if desired.
Servings and Timing
- Servings: 4 servings
- Prep time: 15 minutes
- Cook time: 5 minutes
- Total time: 20 minutes
Variations
- Dairy-Free: Replace the crumbled goat cheese with diced avocado for a creamy, dairy-free option.
- Add Protein: Add grilled chicken, shrimp, or tofu for a more filling salad.
- Vegan Option: Use maple syrup instead of honey for the vinaigrette and candied pecans, and replace the goat cheese with avocado.
- Extra Sweetness: Add a few extra berries or drizzle additional honey over the salad for a more pronounced sweetness.
Storage/Reheating
- Storage: This salad is best enjoyed fresh. However, if you have leftovers, store the salad components (without dressing) in separate containers in the fridge for up to 1-2 days. The grilled peaches and candied pecans can be stored in the refrigerator, and the dressing can be kept in the mason jar for up to a week.
- Reheating: Grilled peaches should be eaten fresh, but if you need to reheat them, warm them in a skillet over low heat for a couple of minutes.
FAQs
Can I use frozen peaches for this recipe?
Fresh peaches are ideal for grilling because they caramelize well, but if frozen peaches are all you have, you can thaw and grill them carefully. They might be a bit softer than fresh ones, but still delicious.
What can I substitute for arugula?
If you’re not a fan of arugula’s peppery flavor, you can swap it out for spinach, mixed greens, or even kale.
Can I make the candied pecans ahead of time?
Yes, you can make the candied pecans in advance and store them in an airtight container for up to a week. They will stay crunchy and flavorful.
Can I use a grill pan instead of an outdoor grill?
Yes! A grill pan will work just as well. Preheat it on medium-high heat, and grill the peach wedges as you would on an outdoor grill.
How do I know when the peaches are ready?
The peaches should have beautiful grill marks and feel soft to the touch when pressed lightly. You should be able to see slight caramelization on the edges.
Can I make this salad without grilling the peaches?
While grilling the peaches enhances their flavor, you can skip this step and use fresh, sliced peaches if preferred.
Is this salad spicy?
The curry pecans add a warm, mildly spicy flavor, but the spice level is not overpowering. If you prefer less heat, you can reduce the curry powder or omit it entirely.
Can I use other nuts instead of pecans?
Yes, you can substitute pecans with walnuts, almonds, or cashews for a different crunch and flavor.
How can I make this salad more filling?
To make the salad more filling, you can add some grilled chicken, shrimp, or quinoa to boost the protein content.
How long will the vinaigrette last in the fridge?
The honey vinaigrette can be stored in the fridge for up to a week. Shake well before using.
Conclusion
This Grilled Peach Salad is a delicious, fresh, and vibrant dish that’s perfect for any summer occasion. With smoky grilled peaches, sweet blueberries, crunchy candied pecans, and a tangy honey vinaigrette, it’s a flavor-packed salad that’s as beautiful as it is tasty. It’s simple to prepare yet impressive enough to serve at a dinner party or enjoy for a light and satisfying lunch. Once you try it, this grilled peach salad will become a seasonal favorite!
Print
Grilled Peach Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Grilled Peach Salad is a vibrant summer dish with smoky grilled peaches, peppery arugula, juicy blueberries, candied curry pecans, and a honey vinaigrette.
Ingredients
For the Honey Vinaigrette:
2 tablespoons honey
2 tablespoons plain Greek yogurt (use 1 tablespoon mayonnaise for dairy-free)
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
A pinch of sea salt
For the Candied Curry Pecans:
¼ cup pecans
1 tablespoon honey
½ teaspoon curry powder
¼ teaspoon sea salt
1 teaspoon butter
For the Salad:
4 ripe but firm peaches
½ teaspoon avocado oil (or another neutral-flavored oil)
5 ounces baby arugula
½ cup blueberries
¼ cup crumbled goat cheese (or diced avocado for dairy-free)
Instructions
- Prepare the Honey Vinaigrette: In a 1-cup mason jar, combine the honey, Greek yogurt, olive oil, apple cider vinegar, balsamic vinegar, and a pinch of sea salt. Close the jar and shake until the ingredients are well mixed. Set aside.
- Make the Candied Curry Pecans: Place the pecans, honey, curry powder, and sea salt in a small frying pan over medium-high heat. Bring the mixture to a boil and cook 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. Set aside to cool.
- Grill the Peaches: Preheat your grill to high heat. Cut the peaches in half and remove the pit, then cut each peach half into three wedges. Place the peaches in a medium-sized bowl and toss with avocado oil. Grill the peaches for 2-3 minutes on each side, or until grill marks appear and the peaches become soft and slightly caramelized. Use an offset spatula to carefully remove the peaches from the grill to avoid sticking.
- Assemble the Salad: In a large bowl, combine the arugula, grilled peaches, blueberries, crumbled goat cheese, and candied curry pecans. Drizzle with the honey vinaigrette and toss gently to combine.
- Serve: Serve immediately, garnishing with extra crumbled goat cheese or diced avocado if desired.
Notes
This salad is best served fresh. However, store the components (without dressing) in separate containers for up to 1-2 days in the fridge.
If you prefer a vegan option, substitute honey with maple syrup and replace goat cheese with avocado.
Grilled peaches should have grill marks and feel soft to the touch when pressed lightly.
If you don’t have a grill, a grill pan works just as well for grilling the peaches.
The vinaigrette lasts up to a week in the fridge. Shake well before using.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
