Grilled Peach Salad
This grilled peach salad is the perfect summer salad. Made with ripe and sweet peaches, plump berries, crisp greens, feta, and homemade candied pecans. It's drizzled with an easy honey balsamic dressing.
Servings: 6 people
Calories: 356kcal
Equipment
- Electric non-stick grill if not using traditional grill or stovetop
- Thin spatula for the peaches
Ingredients
For the salad
- 6 fresh peaches, ripe but firm
- Olive oil for brushing the peaches
- ½ cup fresh blueberries
- ½ cup fresh blackberries
- 5 ounces mixed greens
- ½ cup feta cheese crumbles
Simple candied pecans
- ¼ cup light brown sugar
- 1 tablespoon water, plus more as needed
- 1 cup pecan halves
- 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 or to taste
- ½ teaspoon dijon mustard
- Salt and pepper to taste
Instructions
Make the candied pecans
- Heat a small skillet over medium-low 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 1-2 minutes. Transfer to a plate and let cool.
Make the honey balsamic dressing
- In a mason jar, combine all the honey balsamic dressing ingredients. Seal the mason jar with the lid and shake vigorously until evenly combined (emulsified). Set aside.
Prep and grill the peaches
- Cut the peaches: Insert a sharp knife along the natural line coming from the stem of the peach until you hit the pit in the center, and cut in half in this direction by rotating it around the knife. Separate each half and remove the pit. Then, cut each half into 2 or 3 thick wedges.
- Grill the peaches: Preheat grill to medium-high heat (it needs to be hot to minimize sticking) and oil the grates. Brush the sliced peaches on both sides with some olive oil. Grill each side for 2-3 minutes, undisturbed 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 the salad
- On a large platter, arrange a bed of mixed greens and top with the blackberries, blueberries, grilled peaches, 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: 356kcal | Carbohydrates: 30g | Protein: 6g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 7mg | Sodium: 237mg | Potassium: 282mg | Fiber: 4g | Sugar: 24g | Vitamin A: 636IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 1mg