Balsamic Grilled Peach Summer Salad
User Reviews
5
Balsamic Grilled Peach Summer Salad
Description
The Balsamic Grilled Peach Summer Salad features ripe yet firm peaches sliced and marinated briefly with balsamic vinegar and avocado oil, then grilled to develop light char marks and tender juiciness. Baby arugula provides a spicy, leafy green base, complemented by crunchy toasted pine nuts and soft crumbled goat or feta cheese that add different textures and flavors.
The accompanying vinaigrette is a simple blend of extra-virgin olive oil, honey, balsamic vinegar, and a pinch of sea salt, which is whisked to combine and dresses the salad right before serving. The grilled peaches bring a smoky sweetness that contrasts the tangy dressing and the sharpness of the arugula.
Ideal for serving during warm weather as a light meal or side dish, the salad is best assembled just before eating to avoid wilting the greens. The layered flavors and contrasting textures make it refreshing and satisfying without heaviness.
For storage, keep the dressing and salad separate, adding the dressing right before consumption to preserve the crispness of the arugula and the freshness of the peaches.
Ingredients
Salad:
- 3 peaches ripe but firm
- 1 tablespoon avocado oil or extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 5 - 8 ounces arugula baby
- ¼ cup pine nuts toasted
- ¼ cup goat cheese crumbled, or feta
Vinaigrette Dressing:
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 2 tablespoon balsamic vinegar
- Pinch of sea salt
Instructions
- Place all the vinaigrette ingredients into a bowl or mason jar and whisk or shake to combine. Set to the side.
- Wash and dry the peaches and then slice each peach into 6 segments.
- In a small mixing bowl, toss them with avocado or olive oil and balsamic vinegar. Let them marinate while you heat your grill.
- Heat grill (or grill pan) to medium-high (375 - 400° F) and wipe down with nonstick spray or an oil dipped paper towel.
- Place the peach slices on the heated grill and cook each side for 2 - 3 minutes, until each slice has light grill marks. Remove from grill, set them to the side, and allow them to cool to room temperature for 5 - 8 minutes which you prepare the salad.
- In a large mixing bowl, toss the arugula with the dressing. Then transfer to a large serving plate and add the toasted pine nuts, crumbled feta or goat cheese, and grilled peaches. Drizzle any additional dressing on top and enjoy!
Notes
- Store the salad and dressing separately to prevent the arugula from wilting; dress the salad just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 3mg | 1% |
| Sodium | 84mg | 4% |
| Potassium | 363mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 1704IU | 34% |
| Vitamin C | 12mg | 13% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
