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Grilled Peach Salad

Grilled peach salad with warm, caramelized peach wedges over peppery arugula and creamy goat cheese. The balsamic vinaigrette ties everything together for a bright summer grilled salad.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Peaches and grill oil
  • 4 peaches ripe, halved and pitted
  • 1 tbsp olive oil for brushing peaches
Salad base
  • 6 cup arugula
  • 4 oz goat cheese crumbled
Toppings
  • 0.25 cup walnuts toasted and roughly chopped
  • 0.25 cup parmesan shaved
Balsamic vinaigrette
  • 3 tbsp olive oil
  • 1.5 tbsp balsamic vinegar
  • 1 tbsp honey
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 grill pan

Method
 

Grill the peaches
  1. Brush the peach halves with olive oil and grill cut-side down over medium-high heat for 4-5 minutes until caramelized. Slice into wedges while still warm so they stay juicy.
Make the balsamic vinaigrette
  1. Whisk olive oil, balsamic vinegar, honey, salt, and pepper together until glossy and fully combined. Taste and adjust seasonings as needed.
Assemble and serve
  1. Arrange the arugula on a large platter in an even layer. Lightly pile it so the warm peaches will wilt the greens slightly.
Top with peaches and cheeses
  1. Top the arugula with warm grilled peach wedges, then add crumbled goat cheese. Scatter toasted walnuts and shaved parmesan over the top.
Drizzle and serve immediately
  1. Drizzle the balsamic vinaigrette over everything right before serving. Serve immediately while the peaches are still warm.

Notes

Serve the salad immediately so the warm peaches lightly wilt the arugula and the vinaigrette stays fresh. Store leftovers refrigerated up to 1 day, but expect the greens to soften; freezing is not recommended. For a lighter option, use reduced-fat goat cheese and swap half the walnuts for extra arugula to cut calories.