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
Scale
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.
