Sweet, smoky and quite possibly the most perfect topping for salad: Grilllllllled Peachesssssss! I bet you thought I was going to say something like candied bacon, which would be a darn close runner up, but it still couldn't beat out these. After only a few minutes on the ol' BBQ everyone's favourite summer fruit gets all savoury-like and a little smoky while keeping all its summer sweetness. Guys, it just works.
I've been on a salad kick for the past, well, basically all summer. Or since the beginning of this past summer since I suppose it's fall now. (Insert super sad pouty face.) 98.99% of the time my salads look something like this: kale (usually curly), grated carrots, a handful of cherry tomatoes, a few nuts and a sweet honey vinaigrette. Don't judge me for my lack of imagination when it comes to my daily salad routine. 🙂
Here's where I attempt to break out my daily kale salad habit.
Arugula → tasty and slightly spicy = √
Goat cheese → tangy and creamy = √
Pumpkin seeds → salty and nutty = √
Honey yogurt vinegrette → sweet and creamy and tangy = √
Grilled peaches → sweet and smoky = √
And I've got some great news for you: even if your peaches aren't 100% perfect, chances are they'll still be great grilled. I bought a few the other day, beautiful looking local organic peaches that should have been perfect, but they weren't. They weren't very sweet, were slightly mushy even though they weren't too ripe and didn't have a huge amount of flavour. Boo!
After being spoiled with the most perfect peaches for the past month I couldn't even eat these … except grilled. Once I grilled them everything about them changed and they became perfect. Anyway, I thought I would share my findings with you in case you get some not so perfect peaches and are tempted to toss them. Now you can toss them on your grill. 🙂
- 1 ½ tablespoons honey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon plain Greek yogurt
- 1 teaspoon balsamic vinegar
- A pinch of sea salt
- 2 ripe but firm peaches
- ½ teaspoon grape seed oil
- 1 - 5 ounce package of arugula
- ¼ cup goat cheese
- ¼ cup roasted pumpkin seeds
- In a small bowl whisk together all the dressing ingredients.
- Preheat your BBQ to high. Cut the peaches in half and remove the seeds. Then cut each peach half into three wedges. Place the peaches in a medium sized bowl and toss with the grape seed oil. Grill the peaches on your preheated grill for 2-3 minutes per side. Remove them from the grill using a offset spatula - I find this works better than a regular spatula and helps prevent the grill marks from being left on the grill.
- Place the arugula in a large bowl with the goat cheese, pumpkin seeds and grilled peaches. Toss with the dressing and serve immediately.
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