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
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
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.
