Grilled Peach Salad with Curry Pecans & Honey Vinaigrette
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
- 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
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.
Serving: 1 serving = ¼ of the recipe, Calories: 262kcal, Carbohydrates: 33g, Protein: 6g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 231mg, Potassium: 479mg, Fiber: 4g, Sugar: 29g, Vitamin A: 1528IU, Vitamin C: 17mg, Calcium: 104mg, Iron: 2mg