Grilled Peach Salad Recipe

Grilled peach salad is the ultimate summer side dish recipe. The peaches are grilled until smoky and extra sweet and served with arugula, blueberries, candied curry pecans, and a honey vinaigrette. Add some goat cheese or diced avocado and you've just made the best salad ever.

Ingredients

THE HONEY VINAIGRETTE

▢2 tablespoons honey

▢2 tablespoons plain Greek yogurt (use 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

THE CANDIED CURRY PECANS

▢¼ cup pecans

▢1 tablespoon honey

▢½ teaspoon curry powder

▢¼ teaspoon sea salt

▢1 teaspoon butter

THE 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 (sub a diced avocado for dairy-free)

Instructions

Place all the vinaigrette ingredients into a 1-cup mason jar and shake until mixed.

2 tablespoons honey, 2 tablespoons plain Greek yogurt, 1 tablespoon extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon balsamic vinegar, A pinch of sea salt

Place the pecans, honey, curry powder, and sea salt in a small frying pan and bring them to a boil over medium-high heat. Boil until the pan is dry, about 2 minutes. Remove the pan from the heat and stir in the butter to prevent the pecans from sticking together.

¼ cup pecans, 1 tablespoon honey, ½ teaspoon curry powder, ¼ teaspoon sea salt, 1 teaspoon butter

Preheat your barbecue to high. Cut the peaches in half and remove the pit. Then cut each peach half into three wedges. Place the peaches in a medium-sized bowl and toss with the oil. Grill the peaches for 2-3 minutes per side. Remove them from the grill using an offset spatula – this works better than a regular spatula and helps prevent the grill marks from being left on the grill.

4 ripe but firm peaches, ½ teaspoon avocado oil

Place the arugula in a large bowl with goat cheese, curry pecans, blueberries, and grilled peaches. Toss with the dressing and serve immediately.

5 ounces baby arugula, ½ cup blueberries, ¼ cup crumbled goat cheese