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If you’re in the mood for something that bursts with fresh, vibrant flavors and a delightful mix of textures, then this Grilled Peach Salad with Curry Candied Pecans and Blueberries Recipe is exactly what you need. The juicy, caramelized peaches mingle beautifully with the peppery arugula, while the pop of sweet blueberries adds pops of color and fruity brightness. And the star of the show? Those addictive curry-spiced candied pecans that bring a crunchy, aromatic twist you didn’t know you were missing. Trust me, this salad feels like sunshine on a plate, perfect for a light lunch or an impressive side at your next dinner.
Ingredients You’ll Need
Getting this salad just right depends on a handful of simple, fresh ingredients that each contribute something special. From the tang of vinegars to the richness of pecans and the sweetness of peaches, every item is essential in building layers of flavor and texture.
- Honey (2 tablespoons + 1 tablespoon): The perfect natural sweetener that brightens the vinaigrette and candied pecans alike.
- Plain Greek yogurt (2 tablespoons): Adds creaminess and a subtle tang to the dressing; swap with mayonnaise for dairy-free options.
- Extra virgin olive oil (1 tablespoon): A fruity base for the dressing that enhances the salad’s richness.
- Apple cider vinegar (1 tablespoon): Brings a crisp acidity to balance the sweetness.
- Balsamic vinegar (1 tablespoon): Deepens the flavor profile with its mellow, slightly sweet undertone.
- Sea salt (pinch + ¼ teaspoon): Enhances all the flavors, making sure nothing falls flat.
- Pecans (¼ cup): The crunchy, nutty backbone of the curry candied topping.
- Curry powder (½ teaspoon): Adds a warm, aromatic kick that makes these pecans irresistible.
- Butter (1 teaspoon): Prevents pecan clumping and adds a silky finish.
- Ripe but firm peaches (4): Provide juicy sweetness and a smoky flavor when grilled.
- Avocado oil (½ teaspoon): A neutral oil for tossing the peaches so they grill beautifully without sticking.
- Baby arugula (5 ounces): Peppery greens that add freshness and a slight bite.
- Blueberries (½ cup): Juicy bursts of sweetness and vibrant color.
- Crumbled goat cheese (¼ cup): Offers creaminess and tang; swap with diced avocado for a dairy-free twist.
How to Make Grilled Peach Salad with Curry Candied Pecans and Blueberries Recipe
Step 1: Prepare the Honey Vinaigrette
Start by whisking together the honey, Greek yogurt, olive oil, apple cider vinegar, balsamic vinegar, and a pinch of sea salt in a mason jar. Shake it up until everything is emulsified, creating a luscious dressing that will perfectly coat your salad with a balance of sweet, tangy, and creamy notes.
Step 2: Make the Candied Curry Pecans
Next, take your pecans and toss them in a small pan with honey, curry powder, and sea salt over medium-high heat. Watch closely as the honey caramelizes, coating the nuts in a glossy, spicy-sweet glaze. Stir in a touch of butter off the heat to keep things smooth and prevent the pecans from sticking together. These pecans will bring an addictively crispy texture and exotic aroma that truly makes this salad stand out.
Step 3: Grill the Peaches
Now it’s time for the peaches to shine! Halve and pit these beauties, then cut each half into wedges. Toss them with avocado oil to keep them from sticking, then grill over high heat just long enough to develop radiant grill marks and a tender, caramelized surface. The heat enhances the peaches’ natural sweetness, adding a smoky, juicy depth that harmonizes perfectly with the fresh ingredients.
Step 4: Assemble the Salad
In a large bowl, combine the baby arugula, grilled peaches, blueberries, the fragrant curry candied pecans, and crumbled goat cheese. Drizzle generously with your homemade honey vinaigrette and toss gently to ensure every bite includes a mix of sweet, tangy, peppery, and crunchy sensations.
Step 5: Serve Immediately
Serve right away, optionally topping with extra goat cheese or creamy avocado for added richness. This salad is best enjoyed fresh while the peaches are warm and the pecans retain their crunch.
How to Serve Grilled Peach Salad with Curry Candied Pecans and Blueberries Recipe
Garnishes
A sprinkle of fresh herbs like mint or basil can elevate the salad with a bright, herbal note. Additional crumbles of goat cheese or slices of avocado make the texture creamier and the presentation more inviting. Feel free to add a drizzle of extra honey or a pinch of flaky sea salt to finish it off.
Side Dishes
This salad pairs beautifully with grilled chicken or fish, making for a light meal packed with flavor. For a vegetarian option, try it alongside warm lentil soup or a grain bowl to add freshness and complexity. It’s versatile enough to complement any summer barbecue lineup or casual dinner.
Creative Ways to Present
For a stunning presentation, serve the salad in a colorful ceramic bowl that highlights the vibrant peaches and blueberries. Layering the ingredients in a large clear glass bowl can also show off the beautiful contrast of colors. Individual portions on rustic wooden boards or salad plates make it feel extra special for guests, turning a simple salad into a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad components separately for best results. Keep the grilled peaches and dressed greens refrigerated in airtight containers. The curry candied pecans are best kept in a dry container at room temperature to maintain their crunch.
Freezing
Because of the fresh fruits and delicate dressing, this salad is not ideal for freezing. The texture of the peaches and blueberries will not hold up well to thawing, so it’s best enjoyed fresh.
Reheating
If you want to enjoy the salad warm, gently reheat the grilled peaches in a skillet or microwave, but add the arugula, blueberries, dressing, and pecans fresh to preserve their texture and flavor. Avoid reheating the entire salad together to prevent wilting and sogginess.
FAQs
Can I use frozen blueberries instead of fresh?
While fresh blueberries are ideal for their texture and burst of juice, frozen blueberries can work in a pinch. Just be sure to thaw and drain them well to avoid excess moisture in your salad.
What can I substitute for goat cheese if I’m lactose intolerant?
Diced avocado is a fantastic creamy alternative that complements the other flavors beautifully without dairy. You can also try a dairy-free cheese substitute if you prefer.
How spicy is the curry powder in this recipe?
The curry powder adds warmth and aromatic depth rather than heat. If you want to dial the spice up or down, adjust the amount accordingly or use a mild curry blend for a gentler flavor.
Can this salad be made vegan?
Yes! Use mayonnaise instead of Greek yogurt in the dressing and swap the goat cheese for avocado or a plant-based cheese. Also, confirm that your curry powder and other ingredients are free from animal products.
What’s the best way to grill peaches if I don’t have a grill?
You can achieve similar results by using a grill pan or broiler. Just watch closely to get those sweet caramelized edges without burning. Toss the peaches with oil and spread them out evenly.
Final Thoughts
This Grilled Peach Salad with Curry Candied Pecans and Blueberries Recipe is a celebration of fresh, bold flavors and delightful textures that’s perfect for warmer days or anytime you want to impress with something vibrant and wholesome. Once you try it, you’ll find it hard to put down—whether as a quick lunch, side dish, or even a light dinner. So go ahead, fire up the grill, and let this beautiful salad brighten your table and your mood!
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Grilled Peach Salad with Curry Candied 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 combines sweet, smoky grilled peaches with peppery arugula, juicy blueberries, tangy goat cheese, and crunchy candied curry pecans. Tossed in a luscious honey vinaigrette with Greek yogurt and balsamic vinegar, this refreshing salad offers a perfect harmony of flavors and textures, ideal for a quick and healthy meal or side dish.
Ingredients
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
- A pinch of sea salt
Candied Curry Pecans
- ¼ cup pecans
- 1 tablespoon honey
- ½ teaspoon curry powder
- ¼ teaspoon sea salt
- 1 teaspoon butter
Main 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 securely and shake vigorously until all ingredients are thoroughly mixed. Set aside to let the flavors meld.
- Make the Candied Curry Pecans: Heat a small frying pan over medium-high heat. Add the pecans, honey, curry powder, and sea salt. Bring the mixture to a boil and cook, stirring frequently, until the pan dries and the pecans are candied, about 2 minutes. Remove from heat and immediately stir in the butter to coat the pecans and prevent sticking. Transfer to a plate and allow to cool.
- Grill the Peaches: Preheat your grill to high heat. Cut the peaches in half and remove the pits, then cut each half into three wedges. Place peach wedges into a medium bowl and toss gently with avocado oil to coat. Place peaches on the hot grill and cook for 2-3 minutes on each side, or until grill marks are evident and the peaches are softened and slightly caramelized. Use an offset spatula to remove carefully without sticking.
- Assemble the Salad: In a large mixing bowl, combine the baby arugula, grilled peach wedges, blueberries, crumbled goat cheese, and the cooled candied curry pecans. Drizzle the prepared honey vinaigrette over the salad ingredients and toss gently but thoroughly to blend flavors evenly.
- Serve: Serve the salad immediately for best flavor and texture. Optionally, garnish with additional crumbled goat cheese or diced avocado if desired for extra creaminess.
Notes
- For a dairy-free version, substitute mayonnaise for Greek yogurt in the vinaigrette and use diced avocado instead of goat cheese.
- Make sure peaches are ripe but firm to hold their shape well on the grill.
- Use an offset spatula to avoid sticking and to gently flip delicate peach wedges on the grill.
- The candied pecans can be cooled and stored in an airtight container for a few days if you wish to prepare ahead.
- Adjust honey quantity in vinaigrette and pecans to taste for sweeter or less sweet salad.
