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If you’re craving a salad that’s bursting with vibrant colors, luscious layers of flavor, and just the right touch of sweetness and spice, look no further than this Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Fresh Blueberries Recipe. It combines smoky, juicy grilled peaches with peppery arugula, tangy goat cheese, bright blueberries, and crunchy pecans cloaked in a warm curry-spiced honey glaze—then brings it all together with a luxuriously creamy honey vinaigrette. Every bite is a celebration of simple ingredients elevated to something truly special, perfect for summer or any time you want a fresh, show-stopping dish that’s as healthy as it is delicious.
Ingredients You’ll Need
This recipe relies on a handful of simple, fresh ingredients that each play an essential role in creating the perfect balance of flavors and textures. From the sweet and smoky peaches to the crunchy, aromatic pecans and the tangy, creamy vinaigrette, everything works together beautifully to make this salad unforgettable.
- Honey (2 tablespoons plus extra): Provides natural sweetness and helps balance the tangy and spicy notes.
- Plain Greek yogurt (2 tablespoons): Adds creaminess and a slight tang to the honey vinaigrette; mayonnaise can be used for a dairy-free option.
- Extra virgin olive oil (1 tablespoon): Gives richness and smoothness to the dressing.
- Apple cider vinegar (1 tablespoon): Brings bright acidity that lifts the salad flavors.
- Balsamic vinegar (1 tablespoon): Adds depth and a subtle sweetness to the dressing.
- Sea salt (a pinch): Enhances all flavors in both the vinaigrette and candied pecans.
- Pecans (¼ cup): Perfect for candied crunch with a warm curry twist.
- Curry powder (½ teaspoon): Provides an unexpected savory warmth that pairs beautifully with the sweet pecans.
- Butter (1 teaspoon): Keeps the pecans from sticking and adds a silky finish.
- Ripe but firm peaches (4): Grilling these peaches brings out their natural sugars and smoky flavor.
- Avocado oil (½ teaspoon): Used for tossing peaches before grilling to ensure perfect caramelization.
- Baby arugula (5 ounces): Offers a fresh, peppery foundation to balance the sweetness.
- Fresh blueberries (½ cup): Little bursts of juicy brightness that elevate the salad’s freshness.
- Crumbled goat cheese (¼ cup): Adds tang and creaminess; diced avocado is a great dairy-free alternative.
How to Make Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Fresh Blueberries Recipe
Step 1: Prepare the Honey Vinaigrette
Start by combining honey, Greek yogurt, olive oil, apple cider vinegar, balsamic vinegar, and a pinch of sea salt in a mason jar. Closing the jar tightly and giving it a vigorous shake ensures that the honey dissolves perfectly, creating a silky, tangy dressing that ties all the salad elements together.
Step 2: Make the Candied Curry Pecans
In a small frying pan, toss pecans with honey, curry powder, and sea salt over medium-high heat. As the mixture cooks and bubbles, the honey thickens and glazes the pecans with a spicy-sweet coating. Just before removing from heat, stir in butter to keep the pecans from sticking and add richness. Let them cool to develop that irresistible crunchy texture.
Step 3: Grill the Peaches
Preheat your grill to high, then halve and pit the peaches before slicing them into wedges. Toss the peach slices lightly in avocado oil to prevent sticking and promote caramelization. Grill the peaches for a few minutes on each side until gorgeous grill marks appear and their natural sugars deepen into a smoky sweetness. Use an offset spatula to lift them off gently so they stay intact and juicy.
Step 4: Assemble the Salad
In a large bowl, bring together baby arugula, grilled peaches, fresh blueberries, crumbled goat cheese, and the candied curry pecans. Drizzle your homemade honey vinaigrette over the top and gently toss to combine, being careful to keep the peaches intact and distribute all those incredible flavors evenly.
Step 5: Serve Immediately
Plate the salad and feel free to add a little extra goat cheese or diced avocado on top for an even creamier, more luscious finish. This salad truly shines when served fresh, with all ingredients at their peak flavor and texture.
How to Serve Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Fresh Blueberries Recipe
Garnishes
A sprinkle of fresh herbs like mint or basil can add a fragrant twist, while a final drizzle of honey gives a glistening finish that elevates the salad’s sweetness and visual appeal. Another splash of balsamic reduction is amazing for those who adore a rich, tangy contrast.
Side Dishes
This salad pairs wonderfully with light grilled proteins such as chicken or fish. A side of crusty artisan bread is perfect to soak up any remaining honey vinaigrette, making the meal feel complete without overpowering the salad’s delicate flavors.
Creative Ways to Present
For gatherings, serve this Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Fresh Blueberries Recipe in individual mason jars or layered in clear bowls to showcase the vibrant layers. You can also arrange the ingredients artistically on a platter for easy sharing, placing pecans and cheese in distinct sections and drizzling dressing at the last moment for a stunning visual impact.
Make Ahead and Storage
Storing Leftovers
Store leftover salad components separately: keep grilled peaches, pecans, and salad greens in airtight containers. The vinaigrette should be refrigerated in a sealed jar. Combine and dress the salad just before serving to maintain freshness and texture.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the fresh fruit, delicate greens, and creamy elements. The vinaigrette can be frozen in ice cube trays for quick use in future salads though, making meal prep a breeze.
Reheating
If you want to enjoy the grilled peaches warm, gently reheat them in a skillet or oven before adding them to the salad. Avoid reheating the entire salad to preserve the crispness of arugula, freshness of blueberries, and texture of pecans.
FAQs
Can I make this salad dairy-free?
Absolutely! Swap the Greek yogurt in the honey vinaigrette for mayonnaise and use diced avocado instead of goat cheese to keep all the creaminess without dairy.
How do I know when peaches are perfect for grilling?
You want peaches that are ripe but still firm to the touch. This ensures they hold their shape on the grill while becoming tender and caramelized without turning mushy.
Can I substitute the pecans with another nut?
Yes! Walnuts or almonds work well too and can be candied with the curry honey mixture to maintain that wonderful crunch and flavor contrast.
Is this salad suitable for meal prep lunches?
Yes, if you store components separately and keep the dressing on the side, it makes a fantastic fresh lunch that stays crisp and flavorful when assembled just before eating.
What else can I use in place of arugula?
Try baby spinach, mixed greens, or even watercress for a different but equally delicious foundation that complements the sweetness of peaches and the tangy vinaigrette.
Final Thoughts
It’s rare to find a salad that feels both indulgent and nourishing, vibrant and comforting all at once—but this Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Fresh Blueberries Recipe achieves exactly that. Whether you’re serving it as a stunning side or a light main, it’s guaranteed to become a beloved favorite that you’ll find yourself reaching for again and again. Don’t hesitate—grab those peaches and get grilling!
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Grilled Peach Salad with Honey Vinaigrette, Candied Curry Pecans, and Fresh Blueberries Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
A fresh and vibrant grilled peach salad featuring tender, caramelized peaches, juicy blueberries, candied curry pecans, and creamy goat cheese, all tossed in a sweet and tangy honey vinaigrette. This salad combines smoky grilled fruit with crunchy spiced nuts and peppery arugula for a perfect summer dish.
Ingredients
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
Candied Curry Pecans
- ¼ cup pecans
- 1 tablespoon honey
- ½ teaspoon curry powder
- ¼ teaspoon sea salt
- 1 teaspoon butter
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 (or diced avocado for dairy-free)
Instructions
- Prepare the Honey Vinaigrette: In a 1-cup mason jar, combine honey, Greek yogurt, olive oil, apple cider vinegar, balsamic vinegar, and a pinch of sea salt. Seal the jar and shake vigorously until all ingredients are well blended. Set aside to allow flavors to meld.
- Make the Candied Curry Pecans: Heat pecans, honey, curry powder, and sea salt in a small frying pan over medium-high heat. Stir frequently and bring the mixture to a boil, cooking until the pan is mostly dry, approximately 2 minutes. Remove from heat and stir in the butter immediately to prevent the pecans from clumping together. Let cool to room temperature.
- Grill the Peaches: Preheat your grill to high heat. Halve the peaches and remove pits, then slice each half into three wedges. Toss peaches in avocado oil to coat. Place on hot grill and cook for 2 to 3 minutes per side until grill marks form and peaches soften with slight caramelization. Use an offset spatula for careful removal to avoid sticking.
- Assemble the Salad: In a large mixing bowl, combine baby arugula, grilled peaches, blueberries, crumbled goat cheese, and candied curry pecans. Drizzle the prepared honey vinaigrette over the salad and toss gently to mix all ingredients evenly.
- Serve: Plate the salad immediately, optionally garnishing with extra crumbled goat cheese or diced avocado for a dairy-free alternative. Enjoy fresh for the best flavor and texture.
Notes
- Use firm but ripe peaches for grilling to ensure they hold shape and caramelize well.
- For a dairy-free version, substitute Greek yogurt with mayonnaise in the vinaigrette and goat cheese with diced avocado.
- Monitor pecans closely while candying to avoid burning the honey mixture.
- If grilling is unavailable, peaches can be pan-seared in a skillet over medium-high heat as an alternative.
- Salad is best served immediately to preserve the fresh textures and vibrant flavors.
