Grilled Peach Arugula Salad
Fresh grilled peaches, peppery arugula, blueberries, goat cheese, and almonds tossed in a simple balsamic dressing.Ready in only 20 minutes.Perfect for summer lunches, barbecues, and light dinners.
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.