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A fresh and vibrant summer salad featuring caramelized grilled peaches, peppery arugula, creamy goat cheese, crunchy walnuts, and a honey-balsamic dressing.

Ingredients

Scale
  • 4 fresh peaches, pitted and sliced
  • 6 cups fresh arugula
  • 4 oz goat cheese, crumbled
  • 1/2 cup walnuts, chopped
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey
  • Salt and pepper to taste

Instructions

  1. Heat grill to medium-high.
  2. Wash peaches, cut in half, remove pits, and slice each half into wedges.
  3. Lightly brush peach wedges with olive oil and sprinkle with a pinch of salt.
  4. Place peach slices on the grill and cook 2–3 minutes per side until grill marks appear and peaches are slightly caramelized; remove and let cool slightly.
  5. While peaches cool, whisk together balsamic vinegar, honey, remaining olive oil, salt, and pepper until smooth.
  6. Rinse arugula and pat dry.
  7. Crumble goat cheese and chop walnuts.
  8. Layer arugula in a large bowl, top with grilled peaches, then sprinkle crumbled goat cheese and chopped walnuts.
  9. Drizzle the balsamic-honey dressing over the salad and gently toss to combine.

Notes

Choose peaches that are ripe but firm for perfect grilling without falling apart., Oil grill grates or brush peaches with olive oil to prevent sticking and aid browning., Grill peaches about 2-3 minutes per side until caramelized and tender., Toast walnuts lightly before chopping to enhance flavor and crunch., Add goat cheese to warm peaches to soften, or cold for firmer texture., Adjust the dressing sweetness or tanginess to your taste with more honey or balsamic vinegar., Dress salad just before serving to keep arugula crisp and nuts crunchy., Substitute feta or ricotta for goat cheese, and pecans or almonds for walnuts as alternatives.

Nutrition

Find it online: https://margorecipes.com/grilled-peach-salad/