If you love a salad that balances sweet, tangy, smoky, and crunchy all in one bowl, then you are in for a treat with this Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Blueberries Recipe. The juicy grilled peaches add a smoky-sweet richness while the honey vinaigrette ties everything together with a luscious, velvety finish. Meanwhile, the candied curry pecans bring an unexpected burst of savory spice and satisfying crunch, and the blueberries add pop and freshness. This salad is a celebration of flavors and textures that will quickly become one of your favorite go-to dishes all year round.
Ingredients You’ll Need
Each ingredient in this salad plays an essential role, from building vibrant color to creating layers of flavor and texture that keep every bite exciting. The simplicity of these fresh and pantry staples makes this salad a breeze to assemble yet impressive in taste.
- Honey: Adds natural sweetness that brightens the vinaigrette and candied pecans perfectly.
- Plain Greek Yogurt: Provides a creamy tang to the vinaigrette, balancing the sweetness and acidity.
- Extra Virgin Olive Oil: Brings richness and smoothness to the dressing.
- Apple Cider Vinegar: Adds a sharp, fruity acidity that lifts the dressing.
- Balsamic Vinegar: Offers depth and a hint of sweetness to the vinaigrette.
- Sea Salt: Enhances all the flavors and balances sweetness.
- Pecans: Provide buttery crunch that gets transformed into candied curry pecans for extra flavor.
- Curry Powder: Gives the pecans a deliciously warm, spicy twist.
- Butter: Ensures the candied pecans have a glossy finish and prevent sticking.
- Ripe But Firm Peaches: The star of the salad, perfect for grilling to bring out natural sugars.
- Avocado Oil: A neutral oil ideal for coating peaches before grilling without overpowering flavors.
- Baby Arugula: Adds a peppery bite and fresh green base to the salad.
- Blueberries: Deliver bursts of juicy sweetness and beautiful color contrast.
- Crumbled Goat Cheese: Provides creaminess and tang, or use diced avocado for a dairy-free option.
How to Make Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Blueberries Recipe
Step 1: Prepare the Honey Vinaigrette
Start by combining honey, Greek yogurt, extra virgin olive oil, apple cider vinegar, balsamic vinegar, and a pinch of sea salt in a mason jar. Secure the lid tightly and shake well until everything is emulsified into a smooth, glossy dressing. This vinaigrette is the magic glue that brings all the elements of the salad together with its perfect balance of sweet and tangy flavors.
Step 2: Make the Candied Curry Pecans
In a small frying pan over medium-high heat, add pecans, honey, curry powder, and sea salt. Stir frequently as the mixture heats, allowing the honey to bubble and caramelize around the pecans. After about 2 minutes, once the pan is dry and pecans are glossy, remove it from the heat and immediately stir in the butter. This step gives the nuts a rich coating and helps prevent them from clumping together. Set pecans aside to cool and let the flavors deepen.
Step 3: Grill the Peaches
Preheat your grill to a high temperature for that perfect char. Slice each peach in half and remove the pit, then slice each half into three wedges. Toss the peach wedges with avocado oil to keep them from sticking. Grill each piece for 2 to 3 minutes on each side until you see beautiful grill marks and the flesh becomes tender and caramelized. Use an offset spatula to gently lift the peaches off the grill, ensuring they stay intact and juicy.
Step 4: Assemble the Salad
In a large mixing bowl, combine baby arugula, grilled peaches, fresh blueberries, crumbled goat cheese, and the cooled candied curry pecans. Drizzle your homemade honey vinaigrette over the top and toss gently—just enough to coat everything evenly without bruising the delicate ingredients. The combination of smoky sweet, tangy, creamy, and crunchy in every bite is truly irresistible!
Step 5: Serve Immediately
Place the salad onto plates or a large serving bowl, garnishing with extra goat cheese or avocado if you like. Serve this Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Blueberries Recipe right away to enjoy the beautiful textures and bold flavors at their freshest.
How to Serve Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Blueberries Recipe
Garnishes
Add a sprinkle of microgreens or fresh mint leaves to brighten the presentation and flavor. A few more crumbles of goat cheese or slices of ripe avocado elevate the creaminess and provide a gorgeous finishing touch. Some extra cracked black pepper brings a subtle spice that contrasts beautifully with the sweetness.
Side Dishes
This salad pairs wonderfully with a light grilled protein like chicken, shrimp, or salmon, complementing the fruity and savory notes. If you prefer vegetarian, a side of crusty artisan bread or a simple quinoa pilaf rounds out the meal perfectly without overpowering the salad’s fresh flavors.
Creative Ways to Present
For a special occasion, arrange the salad on individual plates with the peaches fanned out and pecans scattered artfully. Serving it in hollowed peach halves creates a stunning visual and ties the theme together. You could even layer the salad components in a clear glass bowl for a colorful, layered presentation that wows at brunch or dinner parties.
Make Ahead and Storage
Storing Leftovers
To keep this salad fresh, store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the arugula from wilting. Add vinaigrette just before serving to maintain crisp texture.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. Grilled peaches and leafy greens do not freeze well, and the creamy goat cheese will change texture after thawing.
Reheating
Since this dish is served cold or at room temperature, reheating is unnecessary and not advised. If you want warm peaches again, briefly reheat them on a pan or grill while keeping the rest of the salad chilled; then toss together before serving.
FAQs
Can I use frozen blueberries for this salad?
Yes, you can use frozen blueberries if fresh are not available, but thaw and drain them well to avoid watering down the salad. Fresh berries are best for texture and flavor.
Is there a substitute for goat cheese if I’m dairy-free?
Absolutely! Diced ripe avocado makes a creamy, dairy-free alternative that pairs beautifully with the other salad ingredients.
Can I prepare the vinaigrette ahead of time?
Definitely! The honey vinaigrette can be made up to 3 days ahead and stored in the refrigerator. Just give it a good shake before drizzling over your salad.
What kind of grill works best for grilling peaches?
A charcoal or gas grill both work great. If you don’t have a grill, a grill pan on the stove top is an excellent alternative to achieve those lovely char marks.
How do the candied curry pecans hold up over time?
These pecans stay crunchy for a couple of days if kept in an airtight container at room temperature, making them a fantastic component to prep in advance.
Final Thoughts
I can’t recommend this Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Blueberries Recipe enough if you want a dish that feels both fresh and indulgent. It’s endlessly versatile, vibrant in flavor, and incredibly satisfying. Whether you’re making it for a casual lunch or an elegant dinner, it’s sure to impress your taste buds and anyone lucky enough to share the table with you. Go ahead and try it—you might just discover a new seasonal favorite!
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Grilled Peach Salad with Honey Vinaigrette, Candied Curry 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 peaches with tangy honey vinaigrette, candied curry pecans, fresh arugula, juicy blueberries, and creamy goat cheese, creating a delightful balance of flavors and textures. Perfect for a light, fresh summer meal or side dish, this salad features simple grilling and stovetop cooking techniques to bring out the best in each ingredient.
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
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. Secure the lid tightly and shake diligently until the ingredients are fully blended and emulsified. Set aside to let the flavors meld.
- 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 comes to a boil and the liquid evaporates, about 2 minutes. Once the pan is dry and the pecans are coated and glossy, remove from heat and immediately stir in the butter to prevent sticking and add richness. Allow the pecans to cool and harden slightly before use.
- Grill the Peaches: Preheat your grill to high heat to ensure proper caramelization. Halve the peaches and remove the pits, then cut each half into three wedges. Toss the peach wedges in avocado oil to prevent sticking and enhance grilling. Grill the peaches 2-3 minutes per side until distinct grill marks appear and the fruit softens slightly, becoming juicy and caramelized. Carefully remove the peaches with an offset spatula to avoid breakage.
- Assemble the Salad: In a large mixing bowl, combine the baby arugula, grilled peaches, fresh blueberries, crumbled goat cheese (or diced avocado), and the cooled candied curry pecans. Drizzle generously with the prepared honey vinaigrette. Gently toss to ensure even coating without bruising the delicate ingredients.
- Serve: Plate the salad immediately for optimal freshness and visual appeal. Garnish with extra crumbled goat cheese or diced avocado if desired to add extra creaminess and flavor. Enjoy this vibrant, balanced salad as a refreshing appetizer or side.
Notes
- For a dairy-free option, substitute Greek yogurt with mayonnaise and goat cheese with diced avocado.
- Ensure peaches are ripe but firm for easier handling and grilling without falling apart.
- You can toast the pecans beforehand for extra crunch before candying them.
- If you don’t have a grill, a grill pan or cast-iron skillet can be used to achieve similar grill marks and caramelization.
- Adjust honey amounts in vinaigrette and pecans for sweeter or less sweet preference.
