Juicy, caramelized peaches take center stage in this this summer fresh Grilled Peach Salad. The sweet and tart flavors of blueberries, tangy goat cheese, crunchy pecans are brought together with a rich honey balsamic dressing.
A ripe & juicy peach is one of the quintessential flavors of summer and that’s the inspiration for today’s recipe. Fresh Grilled Peach Salad tastes like summer on a plate. The ingredients- pecans, blackberries, and peaches- remind me of the slow burn summer days of my Southern childhood spent foraging the wilds of my own backyard.
If you’ve never grilled a peach before, you’re in for a treat. Grilling the stone fruit softens the outer layer while intensifying the natural sweetness of the inner flesh. The grill infuses a slightly smoky flavor while the heat caramelizes the juices. The result is dynamite!
More Fruit Infused Salads
A few years ago, we discovered just how amazing fruit can be in salads so I have developed several delightful pairings:
Ingredients and Notes
Here's the list of preferred ingredients and substitution ideas. I’ve included exact measurements in the recipe card at the bottom of the post but include helpful tips here.
- Peaches– Choose ripe but firm peaches of the freestone variety. If you are having trouble cutting the peaches, you probably have a clingstone peach which tend to be sweeter and more for direct snacking. I have some tips for cutting those in the FAQ section below.
- Pecans-Toasting pecans gives them a rich, buttery sweetness. Other options include pistachios or pepitas.
- Greens– Baby spinach or whatever preferred blend of lettuces you have on hand like arugula or mesclun.
- Berries– Sun-ripened blackberries or blueberries have the perfect sweet tart flavor to balance out the caramelized peaches.
- Goat Cheese– I love the bright, tart and creamy texture of goat cheese with the other ingredients. You can substitute blue cheese or feta. Halved mozzarella pearls are a milder substitute.
Honey Balsamic Ingredients
While you can use any store-bought dressing you like, I find a high quality balsamic is super simple to make from ingredients you probably already have.
- Olive Oil
- Balsamic Vinegar
- Dijon Mustard
- Honey
- Garlic
Tips for the Best Peaches
- August is National Peach Month. Peaches are best ripened from late June-late August.
- To ripen a peach, place it in a brown paper bag for a day or more.
- There are two types of peaches: Freestone and Clingstone. Clingstones tend to be sweeter but freestone will more easily release from the pit.
- Make sure your grill is heated to temp (around 400°F) before putting the peaches on the grill.
- To check for ripeness at the store, a properly ripe peach should yield somewhat under the pressure of your thumb. You don’t want to use a mushy peach because they don’t grill as well and may stick.
FAQs
Choose a peach that has ripened but that’s still firm before placing it onto the grill. If your peaches have overripened and softened, they may not hold up well when grilling.
There’s no need to remove the skin before grilling a peach, grilling them will naturally soften the skin. If, however, you prefer to remove the skins, it’s completely fine to do so.
Either method will work but the oven provides uniform and even heat leading to less chance of burnt outsides.
If you find that the peach flesh is not coming away easily from the pit, you most likely have a clingstone type peach. The easiest way to cut them in half perpendicular to the stem and then chunks like this short video. However, if you want wedges, I recommend using your knife to pry each wedge, similar to this video (you don’t need to peel). The point here is to minimize the attachment point to the core to get the wedge to pop off. Note that the first wedge is usually a sacrifice, but it makes the rest easier to pry.
Not Sure
What's For Dinner?
Signup for recipe updates and get a free cookbook of Easy Weeknight Supper Solutions!
More Delicious Summer Salad Ideas
PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes.
Grilled Peach Salad
Ingredients
Salad Ingredients
- ¼ cup pecans
- 2 peaches Sliced into wedges, pit removed
- 1 teaspoon grapeseed oil avocado or canola would work too
- 5 ounces baby spinach or arugula or other mixed greens
- ½ cup blueberries or blackberries
- ¼ cup red onion sliced
- 2 ounces crumbled goat cheese
Honey Balsamic Dressing (or substitute store bought)
- ¾ Cup Olive Oil extra virgin or light tasting
- ¼ Cup Balsamic Vinegar good quality
- 1.5 teaspoon Minced Garlic about 1 clove
- 1 Teaspoon Dijon Mustard
- 1 Tablespoon Honey
- 1 teaspoon Black Pepper
- ½ teaspoon salt
Instructions
- Toast Pecans (optional). Space ¼ cup pecans out on a large, rimmed cookie sheet lined with parchment paper. Bake at 350 degrees F for 7 mins. Flip and toss. Return and bake for another 5-7 minutes or until fragrant and slightly darkened. Let fully cool before adding to salad.
- Make Dressing. In a medium bowl, whisk together ¾ Cup Olive Oil, ¼ Cup Balsamic Vinegar, 1.5 teaspoon Minced Garlic , 1 Teaspoon Dijon Mustard, 1 Tablespoon Honey. Add 1 teaspoon Black Pepper and ½ teaspoon salt, freshly ground.
- Prep. Preheat grill to medium high heat (around 400℉). Cut 2 peaches into 8 wedges or chunks and brush with about 1 teaspoon grapeseed oil.
- Grill Peaches. Place peaches on grill grates flesh side down. Grill for 3-4 minutes, or until there are grill marks and the peaches slightly soften. Remove peaches from grill and let rest.
- Assemble Salad. To a large bowl add5 ounces baby spinach or arugula. Nestle peach wedges into salad. Sprinkle ½ cup blueberries, ¼ cup red onion, 2 ounces crumbled goat cheese, and the toasted pecans. Serve with dressing on the side.
Rachel says
Welcome to the comment section! Here you can leave me your feedback with a star rating. Readers, like yourself, can find comments helpful. Thank you for visiting with my family and I!