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
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
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.
