If you are looking for a salad that bursts with vibrant flavors and tantalizing textures, the Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Arugula Recipe is an absolute must-try. This salad combines the sweet juiciness of grilled peaches with the peppery bite of fresh arugula, all brought together by a luscious honey vinaigrette. The candied curry pecans add an unexpected crunchy twist, perfectly balancing the dish. This is more than just a salad; it’s a celebration of fresh, bold ingredients coming alive in every bite, guaranteed to impress friends and family alike.
Ingredients You’ll Need
These ingredients may seem straightforward, but each plays a crucial role in creating the delightful complexity of this salad. From the sweet to the savory, and the creamy to the crunchy, every component is essential to achieving the perfect balance.
- Honey: Adds natural sweetness to both the vinaigrette and pecan coating, enhancing the peaches beautifully.
- Plain Greek yogurt: Provides a creamy tang to the honey vinaigrette for depth and richness.
- Extra virgin olive oil: Offers a smooth, fruity base for the vinaigrette dressing.
- Apple cider vinegar: Brings a bright, slightly tart flavor to contrast the sweetness.
- Balsamic vinegar: Adds complexity with its deep, aromatic notes in the vinaigrette.
- Sea salt: Enhances all flavors, balancing sweet and savory elements.
- Pecans: The star of the candied curry pecans, providing crunch and a buttery richness.
- Curry powder: Introduces a warm, aromatic spice that elevates the pecans beyond ordinary.
- Butter: Helps the pecans glisten and prevents them from sticking together.
- Ripe but firm peaches: Ideal for grilling; they caramelize perfectly without falling apart.
- Avocado oil: A neutral oil that helps peaches grill evenly and prevents sticking.
- Baby arugula: Peppery and fresh, creating a crisp green base for the salad.
- Blueberries: Small bursts of juicy, sweet flavor that contrast beautifully with savory notes.
- Crumbled goat cheese: Creamy tang that complements the sweetness of the fruit and spice of the pecans.
How to Make Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Arugula Recipe
Step 1: Prepare the Honey Vinaigrette
Begin by combining honey, plain Greek yogurt, extra virgin olive oil, apple cider vinegar, balsamic vinegar, and a pinch of sea salt in a small jar. Shake vigorously until the dressing is smooth and emulsified. This vinaigrette marries sweet, tangy, and creamy notes, making it the perfect companion for the salad’s diverse flavors.
Step 2: Make the Candied Curry Pecans
In a small frying pan over medium-high heat, toss together pecans, honey, curry powder, and a pinch of sea salt. Bring the mixture to a boil and stir continuously until the honey cooks down and the pecans are glossy and toasted, about two minutes. Remove from heat, stir in butter immediately to keep the pecans from sticking, and let cool. These pecans deliver a sweet and savory crunch with a hint of exotic spice.
Step 3: Grill the Peaches
Preheat your grill to a high temperature. Slice each peach in half, remove the pit, and then cut into wedges. Toss the peach wedges lightly with avocado oil to prevent sticking and promote caramelization. Grill for 2 to 3 minutes on each side until you see lovely grill marks and the peaches become tender but not mushy. Remove carefully using an offset spatula to keep those juicy slices intact.
Step 4: Assemble the Salad
In a large bowl, gently combine the grilled peaches, baby arugula, fresh blueberries, crumbled goat cheese, and the cooled candied curry pecans. Drizzle with your homemade honey vinaigrette and toss lightly. The key here is to mix just enough to coat every leaf and morsel without crushing the delicate components.
Step 5: Serve Immediately
Plate your salad fresh, and if you like, garnish with extra crumbled goat cheese or diced avocado for added creaminess and visual appeal. Serve at once to enjoy the full spectrum of textures and flavors at their peak.
How to Serve Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Arugula Recipe
Garnishes
To elevate your salad, add a final sprinkle of crumbled goat cheese or creamy diced avocado. A few fresh mint leaves or a light dusting of cracked black pepper can also add an extra layer of aroma and flavor that will delight your guests.
Side Dishes
This salad shines as a stand-alone dish but pairs perfectly with grilled chicken, fresh crusty bread, or a light quinoa pilaf. Its refreshing and vibrant character complements richer mains and makes for a balanced, colorful meal.
Creative Ways to Present
Try serving this salad on a large wooden platter for a rustic vibe or in clear glass bowls to showcase the vivid colors. For entertaining, build individual servings in small mason jars or pretty bowls — the perfect way to invite guests to dig in.
Make Ahead and Storage
Storing Leftovers
If you have any leftover salad, store the components separately whenever possible. Keep the vinaigrette in an airtight container and the candied pecans in a dry place to maintain their crunch. Store the salad greens and grilled peaches together in the fridge but add cheese and vinaigrette just before serving to avoid sogginess.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The texture of grilled peaches and leafy arugula will not hold up well after freezing, potentially becoming mushy or watery upon thawing.
Reheating
Reheating is not necessary for this salad. If you prefer warm peaches, grill fresh slices before assembling the salad and enjoy as a cool and warm combination. The vinaigrette and other ingredients are best served chilled or at room temperature.
FAQs
Can I substitute the goat cheese if I am dairy-free?
Absolutely! Diced avocado is a fantastic creamy alternative that pairs beautifully with the salad’s flavors while keeping it dairy-free.
What if I don’t have a grill? Can I make this indoors?
You can grill the peaches on a stovetop grill pan or even roast them on a baking sheet in a hot oven to achieve a similar caramelized effect.
How long can I store the candied curry pecans?
Stored in an airtight container at room temperature, these pecans will stay fresh and crunchy for up to one week.
Is it possible to make the honey vinaigrette without Greek yogurt?
Yes, you can use mayonnaise or a vegan yogurt as a substitute for Greek yogurt to maintain the creaminess in the vinaigrette.
Can I prepare this salad for a picnic?
This salad travels wonderfully if packed separately with vinaigrette and assembled just before eating to keep everything fresh and crisp.
Final Thoughts
Sharing the Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Arugula Recipe feels like bringing a little sunshine and celebration to your table. Its fusion of grilled fruit, peppery greens, and spiced nuts is a delightful experience that’s surprisingly simple to pull together. I encourage you to gather these ingredients, follow the steps, and revel in every bite — it might just become your new favorite summer salad!
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Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Arugula Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This vibrant Grilled Peach Salad combines the sweetness of caramelized peaches with tangy honey vinaigrette, crunchy candied curry pecans, fresh arugula, and bursts of blueberries. Enhanced with creamy goat cheese and a hint of spice, this salad offers a perfect balance of flavors and textures ideal for a quick, refreshing summer meal.
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
Grilled Peaches
- 4 ripe but firm peaches
- ½ teaspoon avocado oil (or another neutral-flavored oil)
Salad Base and Garnish
- 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 sea salt. Close the jar tightly and shake vigorously until all ingredients are fully emulsified and well mixed. Set the dressing aside at room temperature to infuse flavors while preparing other components.
- Make the Candied Curry Pecans: Place the pecans, honey, curry powder, and sea salt into a small frying pan over medium-high heat. Stir continuously as the mixture reaches a boil and cook until the pan appears dry and the pecans are evenly coated and toasted, about 2 minutes. Remove from heat immediately and stir in the butter to prevent the pecans from sticking together and add richness. Transfer to a plate to cool completely.
- Grill the Peaches: Preheat your grill to high heat. Halve the peaches 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. Grill the peach wedges for 2 to 3 minutes per side until they develop visible grill marks, soften slightly, and caramelize. Use an offset spatula to carefully flip and remove the peaches to avoid damage or sticking.
- Assemble the Salad: In a large salad bowl, combine the baby arugula, grilled peaches, blueberries, crumbled goat cheese, and the cooled candied curry pecans. Drizzle the entire salad with the prepared honey vinaigrette and toss gently but thoroughly to ensure even distribution of dressings and toppings.
- Serve: Serve the salad immediately to enjoy the fresh, warm flavors. Optionally garnish with additional crumbled goat cheese or diced avocado for extra richness and freshness.
Notes
- You can substitute goat cheese with diced avocado to make the salad dairy-free.
- For a vegan version, use maple syrup instead of honey and vegan yogurt or mayonnaise.
- Ensure peaches are ripe but firm to hold shape on the grill.
- Use an offset spatula to prevent peaches from sticking or breaking while grilling.
- Adjust the amount of curry powder on pecans to suit your spice preference.
- This salad is best served fresh for optimal texture and flavor.
