Grilled Peach Salad Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
262 kcal
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Course
Salad
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Cuisine
North American
Grilled Peach Salad Recipe
Description
The salad features ripe but firm peaches halved, sliced, lightly oiled, and grilled quickly to develop grill marks and a slight char, enhancing their natural sweetness with smoky undertones. Baby arugula provides a slightly bitter leafy base, complemented by juicy blueberries and creamy goat cheese for a blend of textures and flavors.
Candied pecans are prepared by boiling pecans with honey, curry powder, and salt until the pan dries out, then stirred with butter to prevent sticking and add richness and mild curry warmth. These nuts add both crunch and a spicy sweet contrast to the salad.
The dressing is a blend of honey, yogurt (or mayonnaise for dairy-free), olive oil, apple cider vinegar, and balsamic vinegar, shaken together to create a sweet and tangy vinaigrette that brightens the salad. Tossing all components together balances smoky, sweet, tart, and creamy flavors.
The recipe notes that using a grill mat or well-oiled grill prevents sticking and helps produce clean grill marks on peaches, which improves presentation and texture.
Ingredients
The Honey Vinaigrette
- 2 tablespoons honey
- 2 tablespoons yogurt use 1 tablespoon mayonnaise for dairy-free, plain, Greek
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- sea salt a pinch
The Candied Curry Pecans
- ¼ cup pecans
- 1 tablespoon honey
- ½ teaspoon curry powder
- ¼ teaspoon salt sea salt
- 1 teaspoon butter
The Salad
- 4 peach ripe, but firm
- ½ teaspoon avocado oil or another neutral-flavored oil
- 5 ounces arugula baby
- ½ cup blueberries
- ¼ cup goat cheese sub a diced avocado for dairy-free, crumbled
Instructions
- Place all the vinaigrette ingredients into a 1-cup mason jar and shake until mixed.
- Place the pecans, honey, curry powder, and sea salt in a small frying pan and bring them to a boil over medium-high heat. Boil 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.
- Preheat your barbecue to high. 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 the oil. Grill the peaches for 2-3 minutes per side. Remove them from the grill using an offset spatula - this works better than a regular spatula and helps prevent the grill marks from being left on the grill.
- Place the arugula in a large bowl with goat cheese, curry pecans, blueberries, and grilled peaches. Toss with the dressing and serve immediately.
Notes
- Use a grill mat or thoroughly oil the grill to prevent the peaches from sticking and ensure even grilling marks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 262kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 231mg | 10% |
| Potassium | 479mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 1528IU | 31% |
| Vitamin C | 17mg | 19% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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