Life's about to get a whole lot peachier thanks to this summery grilled peach salad! Have you tried grilling peaches before? The natural sugars caramelize, making the peaches smoky and extra sweet. They meld with peppery arugula, bursting blueberries, candied curry pecans, and a honey vinaigrette. Add some goat cheese or diced avocado, and you'll be counting down until peach season all year long!
Ingredients
The Honey Vinaigrette
2tablespoonshoney
2tablespoonsplain Greek yogurt, use 1 tablespoon mayonnaise for dairy-free
1tablespoonextra virgin olive oil
1tablespoonapple cider vinegar
1tablespoonbalsamic vinegar
A pinch of sea salt
The Candied Curry Pecans
¼cuppecans
1tablespoonhoney
½teaspooncurry powder
¼teaspoonsea salt
1teaspoonbutter
The Salad
4ripe but firm peaches
½teaspoonavocado oil, or another neutral-flavored oil
5ouncesbaby arugula
½cupblueberries
¼cupcrumbled 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
Notes
A grill mat works really great for this recipe. If you don't have one, make sure to oil the grill well so you don't risk the peaches sticking.