Grilled Peach Salad
There is something so satisfying about the mix of warm, juicy peaches, peppery arugula, and creamy goat cheese. This salad feels fresh and special, but it still comes together with very little effort, which is exactly why I love making it on warm days.
Equipment
- 1 Grill or grill pan
- 1 Serving platter or large bowl
Ingredients
- 4 peaches halved and pitted
- 4 cups arugula
- 4 oz goat cheese crumbled
- 0.5 red onion thinly sliced
- 0.5 cup pecans or walnuts toasted
- 2 tbsp extra-virgin olive oil plus more for grilling
- 1 tbsp honey
- 1 tbsp lemon juice or balsamic vinegar
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
Instructions
- Cut the peaches in half and remove the pits. Brush the cut sides lightly with olive oil so they grill nicely and do not stick.
- Place the peaches cut side down on a hot grill or grill pan. Cook for a few minutes until you see grill marks and the fruit softens slightly.
- Arrange the arugula on a serving platter or in a large bowl. Add the sliced red onion and sprinkle over the toasted nuts.
- Slice the grilled peaches if you like, then nestle them over the greens. Scatter the goat cheese on top so it melts just a little against the warm fruit.
- Whisk olive oil, honey, lemon juice or balsamic vinegar, salt, and pepper together. Drizzle the dressing over the salad right before serving, then toss gently or leave it arranged for a pretty presentation.
Notes
Best enjoyed right after assembling. Store grilled peaches, dressing, and toppings separately if prepping ahead; peaches keep up to 3 days refrigerated.