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.
1teaspoongrapeseed oilavocado or canola would work too
5ouncesbaby spinach or arugulaor other mixed greens
½cupblueberriesor blackberries
¼cupred onionsliced
2ouncescrumbled goat cheese
Honey Balsamic Dressing (or substitute store bought)
¾CupOlive Oil extra virgin or light tasting
¼CupBalsamic Vinegargood quality
1.5teaspoonMinced Garlic about 1 clove
1TeaspoonDijon Mustard
1TablespoonHoney
1teaspoonBlack Pepper
½teaspoonsalt
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.