Description
A vibrant and refreshing grilled peach salad featuring sweet and tangy honey vinaigrette, candied curry pecans, fresh blueberries, and creamy goat cheese. Perfect for a quick, flavorful summer meal with a delightful balance of smoky grilled fruit and crunchy nuts.
Ingredients
Scale
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
Candied Curry Pecans
- ¼ cup pecans
- 1 tablespoon honey
- ½ teaspoon curry powder
- ¼ teaspoon sea salt
- 1 teaspoon butter
Grilled Peaches
- 4 ripe but firm peaches
- ½ teaspoon avocado oil (or another neutral-flavored oil)
Salad
- 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. Close the jar tightly and shake vigorously until all ingredients are well blended. Set aside to allow flavors to meld.
- Make the Candied Curry Pecans: Place the pecans, honey, curry powder, and sea salt into a small frying pan over medium-high heat. Bring the mixture to a gentle boil, stirring constantly, and cook until the pan is dry and the pecans are coated evenly, approximately 2 minutes. Remove from heat and immediately stir in the butter to prevent sticking. Let cool completely.
- Grill the Peaches: Preheat your grill to high heat. Cut the peaches in half and remove the pits. Slice each half into three wedges. Toss the peach wedges gently with avocado oil to prevent sticking. Grill the peaches for 2 to 3 minutes per side until grill marks appear and the fruit softens slightly with a caramelized exterior. Use an offset spatula to carefully transfer peaches off the grill.
- Assemble the Salad: In a large mixing bowl, combine the baby arugula, grilled peaches, blueberries, crumbled goat cheese, and candied curry pecans. Drizzle the honey vinaigrette over the top. Toss gently to ensure all components are evenly coated without bruising the delicate ingredients.
- Serve: Immediately plate the salad, garnishing with extra crumbled goat cheese or diced avocado as preferred. Serve fresh for maximum flavor and texture.
Notes
- Use firm but ripe peaches to ensure they hold shape while grilling.
- For a dairy-free version, substitute the Greek yogurt with mayonnaise and goat cheese with diced avocado.
- Candied pecans are best prepared fresh but can be stored in an airtight container for up to 2 days.
- Adjust the amount of honey in the vinaigrette to taste for preferred sweetness level.
- Be careful not to overcook peaches on the grill to avoid mushiness.
