Description
Grilled Peach Salad with Pecans is a delicious summer peach salad recipe using a combination of seasonal fruits, greens, pecans and a fig balsamic dressing.
Ingredients
6 cups arugula
1/2 pint blueberries
1/2 pint blackberries
1/2 red onion, sliced thin
1/2 cup pecans
1/2 tablespoon maple syrup
1/8 teaspoon cayenne pepper
Dressing:
4 tablespoons extra virgin olive oil
3 tablespoons fig balsamic vinegar
1/2 tablespoon maple syrup
1 teaspoon rosemary, chopped
salt & pepper
3 yellow peaches
olive oil spray
Croutons:
5 cups bread, cubed
2 tablespoons olive oil
1/4 teaspoon sea salt
1 tablespoon rosemary, chopped
olive oil spray
Instructions
- Clean and prep salad ingredients – arugula (or other favorite greens), blueberries, blackberries and red onions. Set aside.
- Prepare salad dressing ingredients in a small measuring cup.
- *Optional – bake croutons if adding to the salad to make “Peachy Panzanella Salad”.
- Spread pecans on a parchment lined baked°sheet. Coat with maple syrup using your hands to spread evenly. Sprinkle with cayenne pepper using more (up to 1/4 teaspoon) if you want a bigger kick! Bake at 375 ° for approximately 5 minutes.
- Heat an iron cast grill pan or outdoor grill on medium heat. Cut each peach in half, removing the pit with a spoon. Spray the cut side with olive oil.
- Spray grill with olive oil. Place peaches on grill, cut side down, and cook for 3 minutes. Turn using a spatula or tongs and cook the other side for 3 minutes. Remove from grill and set aside.
- Arrange all of the salad ingredients in a bowl or on separate plates. Slice the peaches, top the salad with peaches and drizzle with fig dressing. Enjoy!
Notes
*Optional: I sometimes like to add bread for a “Peachy Panzanella Salad”. Cube, season & bake bread cubes at 275 ° for 10 minutes or until crisp.
Keywords: grilled peach salad, peach salad recipe