Grilled Peach Salad
This summer grilled peach salad is made with grilled sweet yellow peaches, blackberries, blueberries, feta, and homemade candied pecans. It's drizzled with an easy honey balsamic dressing and served on a bed of mixed greens.
Servings: 6 people
Calories: 362kcal
Equipment
Ingredients
For the salad
- 4 large fresh yellow peaches ripe but still a bit firm
- Olive oil for brushing
- ½ cup fresh blueberries
- ½ cup fresh blackberries
- 5 ounces mixed greens
- ½ cup crumbled feta cheese
Candied pecans
- ¼ cup light brown sugar
- 1 cup pecans, halved
- 1 tablespoon water plus more as needed
- A pinch of salt
Honey balsamic dressing
- 2 tablespoons balsamic vinegar
- ⅓ cup olive oil
- 1 clove garlic, finely minced
- 1 to 2 tablespoons honey to taste
- ½ teaspoon dijon mustard
- Salt and pepper to taste
Instructions
- Make the candied pecans: Heat a small skillet over medium heat, and melt brown sugar with the water. Add the pecans plus a pinch of salt to the skillet. Stir to coat the pecans in melted sugar for about 2 minutes. Transfer to a plate and let it cool.
- Make the balsamic dressing: In a mason jar, combine all dressing ingredients. Seal the mason jar with the lid and shake well until evenly combined. Adjust to taste as needed.
- Cut the peaches: Slice the peach in half by running a sharp knife along its natural seam, rotating the peach around the pit as you cut. Twist the halves apart and remove the pit. Then, cut each half into thick-ish wedges.
- Grill the peaches: Preheat grill to medium-high heat (it needs to be hot to minimize sticking) and oil the pan. Brush the peaches with oil as well. Grill each side for 2-3 minutes, undisturbed on each side, to allow grill marks to develop. Once ready, transfer to a plate. Tip: To flip the peaches, use a thin spatula and lift the peach from underneath to preserve the grill marks. Try not to use tongs.
- Assemble and serve: On a large platter, arrange a bed of mixed greens. Top with the grilled peaches, blackberries, blueberries, candied pecans, and crumbled feta. Drizzle with the prepared honey balsamic vinegar to taste. Enjoy!
Notes
- Pick ripe but firm peaches: They should be ripe for their natural sweetness to come out, but firm enough so they don't fall apart on the grill.
- How to prevent peaches from sticking to the grill:
1) Make sure the grill is preheated
2) Brush the peaches and grill grates with olive oil
3) Let them cook undisturbed until they get grill marks
4) Use a thin spatula (rather than tongs) to lift and release the peaches from underneath. This will help maintain the grill marks on the peaches. - Prep ahead: The dressing can be made up to 2 or 3 days in advance. The candied pecans can also be made up to 2 days ahead.
Store leftovers in a container in the fridge for up to 3 days.
- Peaches: nectarines.
- Berries: Blueberries, blackberries, strawberries.
- Pecans: Walnuts.
- Mixed greens: Romaine, arugula, or a mix of various greens.
Nutrition
Calories: 362kcal | Carbohydrates: 30g | Protein: 5g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 11mg | Sodium: 171mg | Potassium: 290mg | Fiber: 4g | Sugar: 23g | Vitamin A: 689IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 1mg