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
Scale
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.
