This Grilled Peach Arugula Salad is the perfect combination of sweet, savory, and fresh flavors. Juicy grilled peaches, peppery arugula, sweet blueberries, creamy goat cheese, and crunchy almonds come together with a simple homemade balsamic dressing for a beautiful summer salad that’s easy enough for weeknights and elegant enough for entertaining.
Why You’ll Love This Recipe
- Fresh, vibrant summer ingredients
- Sweet and savory flavor combination
- Ready in about 20 minutes
- Perfect as a light lunch or side dish
- Naturally gluten-free
- Beautiful presentation for gatherings
- Easy to customize with your favorite nuts or fruits
Ingredients
For the Dressing
- 4 tablespoons olive oil
- 2 tablespoons white or golden balsamic vinegar
- 1 teaspoon honey
- Sea salt, to taste
- Freshly crushed black pepper, to taste
For the Salad
- 3 ripe peaches, halved and pits removed
- 8–10 cups fresh arugula
- 1 cup fresh blueberries
- 1/3 cup Marcona almonds or regular almonds
- 2 ounces fresh goat cheese
Instructions
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, sea salt, and black pepper until well combined.
- Lightly brush the peach halves with a little of the prepared dressing.
- Preheat a grill to high heat.
- Place the peaches cut-side down on the hot grill and cook for about 5 minutes, or until tender with beautiful grill marks.
- Remove the peaches from the grill and allow them to cool slightly before slicing.
- In a large serving bowl, combine the arugula, grilled peach slices, blueberries, almonds, and crumbled goat cheese.
- Drizzle the remaining dressing over the salad.
- Gently toss the Grilled Peach Arugula Salad just before serving and enjoy immediately.
Tips & Tricks
- Choose peaches that are ripe but still firm enough for grilling.
- Toast the almonds for extra crunch and flavor.
- Add grilled chicken for additional protein.
- Candied pecans or walnuts make delicious substitutes for almonds.
- Chill the serving bowl before assembling for an extra-refreshing salad.
- Assemble just before serving to keep the arugula crisp.
Details
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian, Gluten-Free
Notes
- White peaches also work beautifully.
- Feta cheese can replace goat cheese if preferred.
- Baby spinach may be mixed with the arugula for a milder flavor.
- Serve alongside grilled chicken, steak, or seafood for a complete summer meal.
Nutrition (Approximate Per Serving)
- Calories: 295
- Protein: 8g
- Carbohydrates: 19g
- Fat: 22g
- Fiber: 4g
- Sugar: 13g
FAQ
Can I make this salad ahead of time?
Prepare all ingredients separately and assemble just before serving for the freshest texture.
Can I use frozen peaches?
Fresh peaches are recommended because they hold up much better on the grill.
What can I substitute for goat cheese?
Feta cheese, fresh mozzarella, or burrata are all excellent alternatives.
Can I make this dairy-free?
Yes. Simply omit the goat cheese or use your favorite dairy-free cheese alternative.
Is this a healthy salad?
Yes. This healthy salad is packed with fresh fruit, leafy greens, healthy fats, and antioxidants.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 24 hours. For best results, keep the dressing separate until serving. Grilled peaches can be refrigerated for up to 3 days. Freezing is not recommended because the fresh greens lose their texture. Reheating is unnecessary; serve chilled or at room temperature.
Similar Recipes
Grilled Peach Arugula Salad
Ingredients
For the Dressing
- 4 tablespoons olive oil
- 2 tablespoons white or golden balsamic vinegar
- 1 teaspoon honey
- Sea salt to taste
- Freshly crushed black pepper to taste
For the Salad
- 3 ripe peaches halved and pits removed
- 8 –10 cups fresh arugula
- 1 cup fresh blueberries
- 1/3 cup Marcona almonds or regular almonds
- 2 ounces fresh goat cheese
Instructions
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, sea salt, and black pepper until well combined.
- Lightly brush the peach halves with a little of the prepared dressing.
- Preheat a grill to high heat.
- Place the peaches cut-side down on the hot grill and cook for about 5 minutes, or until tender with beautiful grill marks.
- Remove the peaches from the grill and allow them to cool slightly before slicing.
- In a large serving bowl, combine the arugula, grilled peach slices, blueberries, almonds, and crumbled goat cheese.
- Drizzle the remaining dressing over the salad.
- Gently toss the Grilled Peach Arugula Salad just before serving and enjoy immediately.
Notes
- White peaches also work beautifully.
- Feta cheese can replace goat cheese if preferred.
- Baby spinach may be mixed with the arugula for a milder flavor.
- Serve alongside grilled chicken, steak, or seafood for a complete summer meal.
Conclusion
This Grilled Peach Arugula Salad is a fresh and colorful recipe that celebrates the best flavors of summer. Sweet grilled peaches, juicy blueberries, creamy goat cheese, crunchy almonds, and peppery arugula create a balanced salad that’s both elegant and easy to prepare. Whether you’re hosting a backyard barbecue or looking for a light family meal, this recipe is sure to become a seasonal favorite.