Grilled Peach Salad

There’s nothing quite like the juicy sweetness of grilled peaches, their fragrant aroma wafting through the air as they caramelize over the flames. This Grilled Peach Salad is a delightful blend of fresh arugula, creamy goat cheese, and crunchy walnuts, all beautifully drizzled with a homemade balsamic dressing. In just about 30 minutes, you can create a dish that highlights summer’s best flavors and textures.

This recipe is perfect for those looking to impress guests during a summer barbecue or for a light lunch at home. You can also prepare the dressing ahead of time for added convenience; just store it in the refrigerator until you’re ready to toss the salad.

Why You’ll Love This Recipe

• The combination of warm, grilled peaches and fresh arugula creates a delightful contrast.
• Creamy goat cheese adds richness and pairs perfectly with the sweetness of the peaches.
• Crunchy walnuts provide a satisfying texture that complements the salad.
• This dish is quick to assemble, making it ideal for spontaneous gatherings.

What You’ll Need

Gather these ingredients to make your salad come to life!

For the Salad

• 4 fresh peaches, halved and pitted
• 6 cups fresh arugula
• 4 oz goat cheese, crumbled
• 1/2 cup walnuts, chopped

For the Dressing

• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• Salt, to taste
• Pepper, to taste

Goat cheese can be swapped with feta for a different flavor profile.

Substitutions & Swaps

• Arugula can be replaced with mixed greens.
• Walnuts can be substituted with pecans.
• Honey can be exchanged for maple syrup.
• Balsamic vinegar can be substituted with red wine vinegar.

How to Make It

Make this refreshing salad in just a few simple steps.

Preheat the Grill

Preheat your grill to medium-high heat. This will ensure even cooking and nice grill marks on your peaches.

Prepare the Peaches

Cut peaches in half, remove pits, and slice into wedges. Brush peach slices lightly with olive oil and season with a pinch of salt.

Grill the Peaches

Grill peach slices for 2-3 minutes per side until they have nice grill marks and are slightly caramelized. Remove from grill and let cool slightly.

Whisk the Dressing

In a small bowl, whisk together balsamic vinegar, honey, remaining olive oil, salt, and pepper to create the dressing.

Assemble the Salad

In a large serving bowl, arrange the fresh arugula. Top with grilled peach slices, crumbled goat cheese, and chopped walnuts.

Drizzle the Dressing

Drizzle the balsamic dressing over the salad and gently toss. Serve immediately while the peaches are still slightly warm.

How to Store It

Fridge: store in an airtight container for up to 2 days.
Freezer: no, salad won’t keep well.
Reheat: not applicable; serve cold or at room temperature.

Tips for Best Results

• Use ripe peaches for the best sweetness and flavor.
• Don’t overcrowd the grill; give each peach slice space for even cooking.
• Adjust the amount of honey in the dressing based on your preference for sweetness.
• Serve the salad promptly to enjoy the combination of warm peaches and cold greens.

Serving Suggestions

• Pair this salad with grilled chicken or fish for a complete meal.
• Serve it as a light appetizer at your next barbecue.
• It makes a wonderful addition to a picnic basket during summer outings.