Grilled Peach Salad

This summer season grilled peach salad with arugula, avocado, berries, toasted nuts, and a honey mustard lemon dressing is ideal for BBQs or as a contemporary facet.

Grilled Peach Salad: Your Go-To Aspect for BBQs and Potlucks

I do know fruit-in-salad generally is a hit and miss with individuals—however this isn’t your typical summer season fruit salad. It’s extra of a savory-meets-sweet combo, just like my apple spinach salad. Right here, the peaches are grilled simply sufficient to caramelize and soften, bringing a sweet-smoky taste that’s nothing like biting into plain uncooked fruit. You then’ve obtained the salty punch of feta (or goat cheese, blue cheese, or gorgonzola), the crunch of toasted nuts (I’m utilizing each pistachios and pine nuts), creamy avocado, and slightly pop of blueberries. It’s layered so each chunk has distinction—candy, salty, creamy, and crisp all of sudden. I make a easy honey mustard lemon dressing that’s lighter than cream-based dressings—excellent for summer season warmth. Serve it with my grilled pork chops, grilled teriyaki rooster pineapple skewers, or grilled salmon.

It’s the sort of salad that appears restaurant-worthy however comes collectively quicker than most weeknight sides. Excellent for summer season dinners or BBQs, similar to my strawberry spinach salad or avocado mango salad.

The Substances & Substitutions

• Greens: I used arugula – its pepper taste completely balances out the sweetness of grilled peaches. You can too use child spinach/arugula combine, blended greens, or lettuce like romaine.
• Nuts: I’m utilizing a combo of toasted pine nuts + pistachios. You may go along with any nut or seed combo you want: pecans, walnuts, almonds, sunflower seeds, pumpkin seeds, candied or flavored nuts. 
• Peaches: Swap with nectarines, apricots, and even plums. You do not have to grill these.
• Berries: I’m utilizing blueberries, however you possibly can add something that is out there: blackberries, strawberries, or raspberries.
• Cheese: I often use both feta, gorgonzola, or blue cheese. You can too attempt goat cheese, mozzarella “pearls”, or burrata. Shaved parmesan works too.
• Veggies: I exploit avocado + crimson onion. You can too attempt cherry tomatoes, cucumber, or corn.
• Protein Add-Ins: Attempt topping grilled peach salad with prosciutto or crispy pancetta. It is also nice with grilled rooster, shrimp, salmon, steak or pork.

Selfmade Honey Mustard Lemon Dressing

For the dressing, I whisk collectively 2 tablespoons of contemporary lemon juice with 1 tablespoon Dijon mustard, 1 tablespoon honey, ½ teaspoon of dried Italian seasoning, and about ½ teaspoon lemon zest. Then, whereas whisking, I slowly stream in ¼ cup of additional virgin olive oil till it emulsifies right into a easy, shiny French dressing. Lastly, I season it with an excellent pinch of salt and freshly floor black pepper to style. It’s gentle, tangy-sweet, and ties the grilled peach salad collectively with out being heavy—precisely what I would like in a summer season salad dressing.

The way to Grill Peaches

Preheat a grill pan or outside grill over medium warmth. Frivolously oil the grates and grill peach slices for 1–2 minutes per facet till grill marks kind. Let cool barely. If utilizing contemporary, simply slice and put aside. I even have a complete separate recipe for grilled peaches if you would like extra in-depth info.

The way to Make Grilled Peach Salad

Organize the arugula as a base on a big serving platter or in particular person salad bowls. High with grilled peach slices, diced avocado, eiced crimson onion, blueberries, basil, and crumbled feta cheese. Sprinkle with toasted pine nuts and pistachios. Drizzle the honey mustard lemon dressing proper earlier than serving.

What to Serve it With

This grilled peach salad pairs superbly with grilled proteins—assume juicy rooster, shrimp skewers, or a bit of salmon sizzling off the grill. You may serve it with summer season BBQ dishes like burgers, corn on the cob, or grilled veggies. It additionally makes an excellent gentle lunch when paired with crusty sourdough or a contemporary baguette. Listed here are the principle dishes I like to recommend:

• Grilled Pork Tenderloin
• Pear & Brie Cheese Grilled Sandwich
• Grilled Flank Steak with Mango Avocado Salsa
• Grilled Shrimp Skewers
• Pan-Seared Marinated Ribeye
• Grilled Rooster Breasts with Honey-Mustard Drizzle and Zucchini
• Creamy Salmon Orzo with Spinach
• Mexican Avenue Corn Shrimp
• Grilled Marinated Pork Chops with Mango Salsa