Grilled Peach Salad

Our Grilled Peach Salad combines sweet peaches, fresh berries, goat cheese, and candied pecans, drizzled with a honey balsamic dressing.

This Grilled Peach Salad is a celebration of summer’s freshest flavours.

It is a vibrant and refreshing dish that brings together the sweet juiciness of grilled peaches, the tartness of fresh berries, and the creamy tang of goat cheese. Topped with crunchy candied pecans and drizzled with a honey balsamic dressing, it’s a perfect balance of flavors and textures.

Each bite offers a harmonious blend of sweet, savoury, and tangy notes, making this salad an ideal dish for warm-weather gatherings, a light lunch, or an elegant starter. It’s a vibrant, colorful salad that’s as pleasing to the eye as it is to the palate, showcasing the best of what the season has to offer.

Make Ahead & Storage Tips

• Grilled Peaches: Grill the peaches up to a day in advance. Once cooled, store them in an airtight container in the refrigerator. Bring them to room temperature before adding them to the salad.
• Candied Pecans: Prepare the candied pecans up to a week in advance. After they’ve cooled completely, store them in an airtight container at room temperature. They will stay crisp and delicious.
• Honey Balsamic Dressing: The dressing can be made up to a week ahead. Store it in a jar or airtight container in the refrigerator. Shake well before using, as the ingredients may separate over time.
• Salad Assembly: You can wash and dry the arugula, then store it in the refrigerator in a salad spinner or a container lined with paper towels to absorb excess moisture. Avoid assembling the salad until right before serving to keep the greens crisp and the other ingredients fresh.

Storage Tips

• Leftover Salad: If you have leftover salad, it’s best to store the components separately to maintain freshness. Once assembled and dressed, the salad is best enjoyed immediately to prevent the arugula from wilting.
• Grilled Peaches: Store leftover grilled peaches in an airtight container in the refrigerator for up to 2 days.
• Candied Pecans: Keep any extra candied pecans in an airtight container at room temperature for up to a week.
• Dressing: Store leftover dressing in the refrigerator for up to a week. Shake or whisk before using.

By preparing some components in advance, you can quickly assemble the salad when you’re ready to serve it, making it a convenient option for gatherings or meal prep.

Ingredients & Substitutions

Peaches – Fresh, ripe but firm peaches are best. You can use slightly unripe peaches, they will soften and sweeten on the grill. Do not use soft, frozen, or canned peaches as they will stick to the grill, burn or otherwise just make a mess. You may use fresh nectarines instead.

Oil – You need to use an oil that won’t smoke and burn on the grill, so olive oil, vegetable oil or any other oil with a high smoke point is fine. Avoid extra virgin olive oil for grilling the peaches, but do use it for the vinaigrette.

Berries – I used blackberries and blueberries, you can switch this up if you like but definitely stick with fresh berries.

Greens – I used baby arugula but spring mix or spinach would work well too,

Cheese – Goat cheese is creamy with a mild flavor that pairs beautifully with the sweetness of the peaches and the tanginess of the dressing. If you prefer a saltier option, feta is a great alternative. For an even creamier texture, burrata would also be a delicious choice.

Pecans – These add a rich, buttery crunch to the salad. When candied with brown sugar, they provide a sweet contrast to the savory elements, making each bite more dynamic. Try walnuts instead if you like!

Brown sugar – sed to candy the pecans, it brings a deep, caramelized sweetness that enhances the natural flavors of the nuts.

Vinegar – Balsamic vinegar adds a tangy and slightly sweet depth to the honey balsamic dressing. Its acidity helps to balance the richness of the cheese and the sweetness of the peaches.

Honey – Adds a natural sweetness to the dressing, complementing the fruit and balancing the acidity of the balsamic vinegar. It also helps to round out the flavors in the dressing.

Mustard – Dijon mustard adds a subtle sharpness and a bit of heat to the dressing, enhancing the overall flavor profile. It also acts as an emulsifier, helping to blend the oil and vinegar together smoothly.

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How to Make Grilled Peach Salad

For the salad

• 3 fresh peaches, ripe but firm
• Olive oil – for brushing the peaches
• 1/2 cup fresh blueberries
• 1/2 cup fresh blackberries
• 5 ounces baby arugula
• ½ cup goat cheese crumbles

Candied pecans

• 4 tablespoons brown sugar
• 1 cup pecan halves
• A pinch of salt

Honey balsamic dressing

• 2 tablespoons balsamic vinegar
• ¼ cup extra virgin olive oil
• 2 tablespoons honey
• ½ teaspoon dijon mustard
• Salt and pepper to taste

Directions:

Grilled Peaches

1. Prep Peaches: Cut the peaches in half, then into wedges and remove the pits.
2. Brush with Olive Oil: Lightly brush the cut sides of the peaches with olive oil.
3. Grill: Heat a grill or grill pan over medium-high heat. Place the peaches cut-side down on the hot grill. Grill for 2 minutes, undisturbed, until grill marks appear and the peaches soften slightly, then carefully turn over using a spatula and grill for another 2 minutes.
4. Cool: Remove the peaches from the grill and let them cool slightly.

Candied Pecans

1. Toast Pecans: In a large skillet over medium heat, toast the pecans until they are fragrant, stirring frequently, about 3-4 minutes.
2. Cook: Add the brown sugar, remaining salt, and cinnamon then cook, while stirring constantly, until the brown sugar has melted. Add 2 tablespoons of water and continue to cook, continuously stirring about 2 more minutes. The pecans should be coated in glaze with no liquid left in the pan.
3. Cool: Transfer the candied pecans to a sheet of parchment paper or a plate to cool.

Honey Balsamic Dressing

1. Mix Ingredients: In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, honey, dijon mustard, salt, and pepper.
2. Adjust Seasoning: Taste and adjust seasoning if needed.

Assemble the Salad

1. Layer Ingredients: In a large salad bowl or platter, layer the arugula, grilled peach slices, blueberries, and blackberries.
2. Add Toppings: Sprinkle the goat cheese crumbles and candied pecans over the top.
3. Dress the Salad: Drizzle the honey balsamic dressing over the salad just before serving.