Indulge in a burst of flavors with our Grilled Peach Salad. Succulent peaches meet the grill, their natural sweetness heightened by a tantalizing blend of tangy vinaigrette, creamy goat cheese, and crunchy candied curry pecans. This salad isn’t just a dish; it’s a celebration of summer on your plate.
In our household, the Grilled Peach Salad isn’t just a recipe; it’s a tradition that marks the start of summer gatherings. Every year, as soon as the first peaches hit the market, my husband eagerly fires up the grill, anticipating the mouthwatering aroma that fills the air as the peaches sizzle to perfection. Our little family gathers around the table, sharing stories and laughter while relishing every bite of this seasonal delight. It’s not just a salad; it’s a reminder of the simple joys of life and the warmth of family bonds.
Why This Grilled Peach Salad Recipe Shines:
- Summertime Euphoria: Experience the essence of summer with perfectly grilled peaches, complemented by a medley of fresh arugula, sweet blueberries, and creamy goat cheese.
- Vibrant Flavors: The honey vinaigrette, with its balance of sweet honey and tangy vinegars, elevates the taste profile, while the candied curry pecans add a delightful crunch and hint of spice.
- Versatile and Crowd-Pleasing: Whether served as a refreshing side dish or a satisfying main course, this salad is sure to impress guests at any summer gathering.
Ingredients:
Honey Vinaigrette:
- 30 grams (2 tablespoons) honey
- 30 grams (2 tablespoons) plain Greek yogurt (use 15 grams (1 tablespoon) mayonnaise for dairy-free)
- 15 grams (1 tablespoon) extra virgin olive oil
- 15 grams (1 tablespoon) apple cider vinegar
- 15 grams (1 tablespoon) balsamic vinegar
- A pinch of sea salt
Candied Curry Pecans:
- 30 grams (¼ cup) pecans
- 15 grams (1 tablespoon) honey
- 2.5 grams (½ teaspoon) curry powder
- 1.5 grams (¼ teaspoon) sea salt
- 5 grams (1 teaspoon) butter
The Salad:
- 4 ripe but firm peaches
- 2.5 grams (½ teaspoon) avocado oil, or another neutral-flavored oil
- 140 grams (5 ounces) baby arugula
- 140 grams (½ cup) blueberries
- 30 grams (¼ cup) crumbled goat cheese (substitute diced avocado for dairy-free)
Directions:
- Combine all vinaigrette ingredients in a 1-cup mason jar. Shake until well mixed.
- In a small frying pan, combine pecans, honey, curry powder, and sea salt. Bring to a boil over medium-high heat, stirring occasionally, until the pan is dry (about 2 minutes). Remove from heat, stir in butter, and set aside.
- Preheat barbecue to high. Cut peaches in half, remove pits, then cut each half into three wedges. Toss peaches with oil and grill for 2-3 minutes per side.
- In a large bowl, combine arugula, goat cheese, candied curry pecans, blueberries, and grilled peaches. Toss with honey vinaigrette and serve immediately.
Notes: For a vegan version, substitute mayonnaise with dairy-free mayo and goat cheese with diced avocado. Adjust sweetness and spice level of the pecans according to preference. Enjoy this salad as a refreshing side or add grilled chicken for a heartier meal option.
