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
