Grilled Peach Salad
A refreshing salad featuring grilled peaches, mixed greens, creamy goat cheese, and crunchy walnuts, making it perfect for summer meals and meal prep.
Ingredients
Salad Components
- 4 peaches Fresh peaches Choose ripe but firm peaches for optimal grilling.
- 4 cups Mixed greens (like arugula, spinach, or lettuce) Provides a fresh base.
- 4 oz Goat cheese, crumbled Adds creaminess without the heaviness.
- 1 cup Walnuts or pecans, toasted For a satisfying crunch.
Dressing
- 1/4 cup Balsamic vinaigrette For a tangy, flavorful finish.
- 2 tbsp Olive oil Aids grilling and adds richness.
- to taste Salt and pepper Enhances all flavors.
Instructions
Preparation
- Wash the peaches thoroughly under cold water.
- Halve the peaches carefully and remove the pits; set aside.
- Toast the walnuts or pecans on a dry skillet over medium heat for about 5 minutes, or until golden brown and fragrant.
- Wash and dry mixed greens, then set them in a bowl or platter.
- Prepare the dressing by mixing olive oil, balsamic vinaigrette, salt, and pepper in a small bowl.
Cooking & Assembly
- Preheat the grill to medium heat, about 350°F (175°C).
- Lightly brush the cut sides of the peaches with olive oil.
- Place the peaches cut-side down on the grill grates and grill for about 4-5 minutes or until tender.
- Once grilled, remove peaches and slice them into wedges.
- In a large bowl, toss mixed greens with toasted nuts, crumbled goat cheese, and grilled peach slices.
Serving
- Drizzle the balsamic vinaigrette over the salad mixture.
- Gently toss to combine, ensuring all ingredients are coated.
- Season with additional salt and pepper, if desired.
- Serve immediately, garnished with extra goat cheese or nuts on top.
Notes
This salad can be meal prepped by grilling the peaches ahead and storing them separately. Store leftovers in airtight containers in the fridge for up to 4 days. Keep the dressing on the side until serving to maintain freshness.