Grilled Peach and Arugula Salad
Grilled Peach and Arugula Salad
Ingredients
For the Salad
- 5 ounces arugula
- 4 ounces goat cheese, crumbled
- 1/2 cup pecans, toasted and roughly chopped
- 1/4 red onion, small, thinly sliced
For the Grilled Peaches
- 3 peaches, ripe but firm, halved and pitted
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Balsamic Vinaigrette
- 3 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Balsamic Vinaigrette: In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, salt, and black pepper until well combined and emulsified. Set aside.
⏱️ 3 min
- 2
Prepare the Peaches for Grilling: Gently toss the peach halves with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper in a medium bowl, ensuring they are lightly coated.
⏱️ 2 min
- 3
Grill the Peaches: Preheat a grill or grill pan over medium-high heat. Once hot, place the peach halves cut-side down on the grill. Grill for 3-4 minutes per side, or until distinct grill marks appear and the peaches are slightly softened but still hold their shape. Remove from heat and let cool slightly, then slice each half into 2-3 wedges.
⏱️ 10 min•🌡️ 400 - 4
Assemble the Salad: In a large serving bowl, combine the arugula, sliced red onion, crumbled goat cheese, and toasted pecans. Drizzle about half of the prepared balsamic vinaigrette over the salad ingredients. Gently toss to coat.
⏱️ 3 min
- 5
Serve: Arrange the grilled peach wedges on top of the dressed arugula mixture. Drizzle with additional vinaigrette if desired. Serve immediately and enjoy the delightful combination of flavors.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Peach and Arugula Salad
Ingredients
For the Salad
- 5 ounces arugula
- 4 ounces goat cheese, crumbled
- 1/2 cup pecans, toasted and roughly chopped
- 1/4 red onion, small, thinly sliced
For the Grilled Peaches
- 3 peaches, ripe but firm, halved and pitted
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Balsamic Vinaigrette
- 3 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Balsamic Vinaigrette: In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, salt, and black pepper until well combined and emulsified. Set aside.
⏱️ 3 min - 2
Prepare the Peaches for Grilling: Gently toss the peach halves with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper in a medium bowl, ensuring they are lightly coated.
⏱️ 2 min - 3
Grill the Peaches: Preheat a grill or grill pan over medium-high heat. Once hot, place the peach halves cut-side down on the grill. Grill for 3-4 minutes per side, or until distinct grill marks appear and the peaches are slightly softened but still hold their shape. Remove from heat and let cool slightly, then slice each half into 2-3 wedges.
⏱️ 10 min•🌡️ 400 - 4
Assemble the Salad: In a large serving bowl, combine the arugula, sliced red onion, crumbled goat cheese, and toasted pecans. Drizzle about half of the prepared balsamic vinaigrette over the salad ingredients. Gently toss to coat.
⏱️ 3 min - 5
Serve: Arrange the grilled peach wedges on top of the dressed arugula mixture. Drizzle with additional vinaigrette if desired. Serve immediately and enjoy the delightful combination of flavors.
⏱️ 2 min