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
Scale
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.
