If you love salads that burst with vibrant flavors and textures, this Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Blueberries Recipe will quickly become your new favorite. It’s a delightful blend of smoky-sweet grilled peaches, tangy and luscious honey vinaigrette, crunchy spiced pecans, and juicy blueberries, all tossed with peppery arugula and creamy goat cheese or avocado. Every bite feels fresh, balanced, and just a bit sophisticated, perfect for summer gatherings or whenever you crave a salad that feels both special and satisfying.
Ingredients You’ll Need
These ingredients may seem simple at first glance, but each one plays a crucial role in crafting the perfect harmony of tastes and textures that make this salad so memorable. From the rich honey vinaigrette to the aromatic candied pecans, every component is essential to the overall experience.
- Honey (2 tablespoons): The star sweetener that brightens the vinaigrette and glazes the pecans beautifully.
- Plain Greek yogurt (2 tablespoons): Adds creaminess to the vinaigrette; swap with mayonnaise for a dairy-free version.
- Extra virgin olive oil (1 tablespoon): Provides a fruity, smooth base to the dressing.
- Apple cider vinegar (1 tablespoon): Brings a gentle tang to balance the sweet elements.
- Balsamic vinegar (1 tablespoon): Adds depth and a slight acidity that complements the fruit.
- Sea salt (a pinch): Enhances all the flavors without overpowering them.
- Pecans (¼ cup): The foundation for the crunchy candied curry nuts that give the salad a unique twist.
- Curry powder (½ teaspoon): Infuses pecans with a warm, savory note that surprises and delights.
- Butter (1 teaspoon): Helps create the perfect glossy finish on the candied pecans.
- Ripe but firm peaches (4): Grilling these intensifies their sweetness and adds a smoky edge.
- Avocado oil (½ teaspoon): Coats the peaches lightly before grilling, preventing sticking and enhancing caramelization.
- Baby arugula (5 ounces): Offers a peppery, fresh green bite to balance sweetness.
- Blueberries (½ cup): Small bursts of juicy sweetness that contrast wonderfully with the other salad elements.
- Crumbled goat cheese (¼ cup): Provides tangy creaminess; substitute diced avocado for a dairy-free option.
How to Make Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Blueberries Recipe
Step 1: Prepare the Honey Vinaigrette
Grab a 1-cup mason jar or any container with a lid and add honey, Greek yogurt, olive oil, apple cider vinegar, balsamic vinegar, and a pinch of sea salt. Seal the jar tight and shake vigorously until everything is beautifully combined into a creamy, aromatic dressing. Setting this aside allows the flavors to meld perfectly while you prepare the rest of your salad.
Step 2: Make the Candied Curry Pecans
In a small frying pan over medium-high heat, toss together pecans, honey, curry powder, and sea salt. Let the mixture come to a boil, stirring occasionally, until the pan looks nearly dry (about 2 minutes). Remove from heat and stir in the butter. This step prevents the pecans from clumping and gives them a stunning glossy sheen. Let them cool—your salad’s secret weapon is ready!
Step 3: Grill the Peaches
Turn your grill on high and prepare the peaches by halving them, pitting, and then slicing each half into three wedges. Place the wedges in a bowl and toss with avocado oil to keep them moist and non-stick. Grill peaches 2 to 3 minutes per side until fragrant grill marks form and their flesh softens just so. Use an offset spatula to carefully flip and remove them gently—grilled peaches are tender and can stick if you’re not careful!
Step 4: Assemble the Salad
Now, in your favorite large salad bowl, combine the peppery baby arugula, warm grilled peaches, juicy blueberries, creamy crumbled goat cheese, and the spiced candied pecans. Drizzle your luscious honey vinaigrette over everything and toss gently just enough to coat the ingredients without bruising the peaches or breaking up the cheese.
Step 5: Serve
Serve immediately for the freshest experience. Feel free to garnish with additional crumbled goat cheese or diced avocado to add even more creaminess and color on top. The combination of warm, cool, sweet, savory, and crunchy textures is something truly special that you’ll want to dive into right away.
How to Serve Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Blueberries Recipe
Garnishes
Adding a few sprigs of fresh mint or basil on top brightens the salad and adds a refreshing aroma. Toasted coconut flakes or a squeeze of fresh lemon juice can also bring a lively contrast to your already rich salad. These simple touches make the dish look as amazing as it tastes.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a light yet filling meal. If you want to keep things vegetarian, try it alongside warm quinoa or a crusty artisan bread. The sweetness of the salad balances well with smoky or savory sides, making your entire meal beautifully harmonious.
Creative Ways to Present
For a stunning presentation at your next dinner party, serve this salad layered in clear glass bowls to showcase the colors. Alternatively, arrange the salad components artfully on large flat plates rather than tossing—place peaches, pecans, and blueberries evenly over arugula and drizzle the vinaigrette at the table for fun, interactive serving.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad components separately if possible. Keep the vinaigrette and candied pecans in airtight containers in the fridge. The salad greens with grilled peaches and blueberries are best kept chilled and consumed within one to two days to maintain freshness and texture.
Freezing
Since this salad features fresh fruits and leafy greens, freezing is not recommended as it will compromise texture and flavor. However, you can freeze candied pecans if you make them in bulk; just thaw at room temperature before use.
Reheating
The salad itself is designed to be served fresh and cold. If you want to enjoy the candied pecans warm, briefly heat them in a dry pan for a few seconds, but avoid reheating the whole salad as the freshness and crunch of key ingredients will be lost.
FAQs
Can I substitute other nuts for pecans in this salad?
Absolutely! Walnuts or almonds work well when candied with honey and curry powder, offering similar crunch and flavor complexity. Each nut will bring its own unique nuance.
Is this salad suitable for a dairy-free diet?
Yes, simply substitute the Greek yogurt in the vinaigrette with mayonnaise and swap goat cheese for diced avocado to keep the creamy texture without any dairy.
How ripe should the peaches be?
Choose peaches that are ripe but still firm to hold their shape on the grill without becoming mushy. They should yield slightly to gentle pressure but not be too soft.
Can I use a stovetop grill pan instead of an outdoor grill?
Definitely! A grill pan works great indoors and will give those lovely grill marks and caramelized flavor just like an outdoor grill.
How long can I keep the honey vinaigrette?
The honey vinaigrette can be stored in the refrigerator for up to one week in an airtight container. Be sure to shake it well before each use as ingredients may separate over time.
Final Thoughts
Honestly, you owe it to yourself to try this Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Blueberries Recipe. It’s one of those rare salads that feels indulgent yet light, simple yet sophisticated. Every bite offers a playful mix of smoky sweetness, creamy tang, peppery bite, and that unexpected crunch with a hint of curry. Once you master it, it will easily become your go-to for impressing friends or just treating yourself to something deliciously different.
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Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Blueberries Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Grilled Peach Salad features sweet, caramelized peaches paired with spicy candied curry pecans, fresh baby arugula, juicy blueberries, and tangy goat cheese. Tossed in a creamy honey vinaigrette, it’s a perfect balance of savory and sweet flavors, ideal for a quick and elegant summer salad.
Ingredients
For the Honey Vinaigrette
- 2 tablespoons honey
- 2 tablespoons plain Greek yogurt (or 1 tablespoon mayonnaise for dairy-free)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- 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 Grilled Peaches and 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 honey, Greek yogurt, olive oil, apple cider vinegar, balsamic vinegar, and a pinch of sea salt. Seal the jar tightly and shake vigorously until the ingredients are thoroughly blended. Set the vinaigrette aside to allow flavors to meld while you prepare the other components.
- Make the Candied Curry Pecans: Heat a small frying pan over medium-high heat and add the pecans, honey, curry powder, and sea salt. Bring the mixture to a boil and cook, stirring frequently, until the pan is dry and the pecans are well coated and toasted, about 2 minutes. Remove the pan from heat and immediately stir in the butter to coat the pecans, preventing them from sticking together. Transfer to a plate or bowl and let cool completely.
- Grill the Peaches: Preheat your grill to high heat. Cut the peaches in half and remove the pits, then slice each half into three wedges. Place the peach wedges in a medium bowl and toss gently with avocado oil to lightly coat. Place peaches on the grill and cook for 2 to 3 minutes per side until grill marks form and peaches are tender and slightly caramelized. Use an offset spatula to carefully remove peaches from the grill to prevent sticking.
- Assemble the Salad: In a large bowl, combine the baby arugula, grilled peaches, blueberries, crumbled goat cheese, and the cooled candied curry pecans. Drizzle the prepared honey vinaigrette over the salad ingredients. Toss gently yet thoroughly to evenly distribute the dressing and mix flavors.
- Serve: Serve the salad immediately for best flavor and texture. Optionally, garnish with extra crumbled goat cheese or diced avocado to enhance creaminess and presentation.
Notes
- For a dairy-free version, substitute Greek yogurt with mayonnaise and goat cheese with diced avocado.
- Use ripe but firm peaches to ensure they hold their shape on the grill without turning mushy.
- Be careful not to overcook pecans to avoid bitterness from burnt nuts.
- This salad is best served fresh; the vinaigrette and grilled peaches will make the arugula wilt if dressed too far in advance.
- You can substitute arugula with baby spinach or mixed greens if preferred.
