Go Back
Grilled Peach and Arugula Salad

Grilled Peach and Arugula Salad

A refreshing and vibrant salad featuring grilled peaches and peppery arugula, topped with creamy goat cheese and toasted nuts, drizzled with balsamic glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 4 large Fresh Peaches, halved and pitted
  • 5 ounces Baby Arugula, washed and dried thoroughly
  • 4 ounces Goat Cheese, crumbled (or feta)
  • 1/2 cup Pecans or Walnuts, toasted and roughly chopped
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Balsamic Glaze
  • 1 tablespoon Honey, optional
  • Sea Salt & Black Pepper, to taste

Method
 

  1. Prepare the grill by cleaning the grates and preheating to medium-high heat.
  2. Slice each peach in half and remove the pit. Brush the cut sides with olive oil and drizzle with honey if desired.
  3. Place the peaches cut-side down on the grill and sear for 3-4 minutes until grill marks appear. Flip for 1 minute to warm the skin side.
  4. Remove peaches from the grill and let cool for a few minutes.
  5. In a large bowl, toss the arugula with olive oil, salt, and pepper. Arrange on a serving platter.
  6. Slice the grilled peaches into wedges and nestle them into the arugula.
  7. Sprinkle goat cheese and toasted nuts over the salad, then drizzle with balsamic glaze.
  8. Serve immediately while the peaches are still warm.

Notes

Ensure grill grates are clean and oiled to prevent sticking. Use ripe but firm peaches for best results.