Grilled Peach, Blueberry, and Goat Cheese Arugula Salad
Grilled Peach, Blueberry, and Goat Cheese Arugula Salad combines caramelized peaches, fresh blueberries, peppery arugula, creamy goat cheese, and crunchy almonds in a light honey balsamic dressing. It's a fresh summer salad ready in just 20 minutes.
Ingredients
For the Honey Balsamic Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar or golden balsamic vinegar
- 1 teaspoon honey
- Sea salt to taste
- Freshly ground black pepper to taste
For the Salad
- 3 ripe peaches halved and pitted
- 8 –10 cups fresh arugula
- 1 cup fresh blueberries
- ⅓ cup Marcona almonds or sliced almonds
- 2 ounces fresh goat cheese crumbled
Instructions
- Step 1: Prepare the Dressing
- In a small bowl or mason jar, whisk together the olive oil, balsamic vinegar, honey, sea salt, and black pepper until smooth and well combined.
- Step 2: Grill the Peaches
- Lightly brush the peach halves with a little of the prepared dressing.
- Preheat an outdoor grill or grill pan to medium-high heat.
- Place the peaches cut-side down on the hot grill and cook for about 4 to 5 minutes, or until grill marks appear and the peaches begin to soften.
- Transfer the peaches to a plate and allow them to cool slightly before slicing into wedges.
- Step 3: Assemble the Salad
- Arrange the fresh arugula in a large serving bowl or platter.
- Top with the grilled peach slices, fresh blueberries, almonds, and crumbled goat cheese.
- Step 4: Dress and Serve
- Drizzle the remaining dressing evenly over the salad.
- Gently toss just before serving or leave layered for a beautiful presentation.
- Serve immediately while the peaches are still slightly warm.
Notes
- Nectarines may be substituted for peaches.
- Feta cheese can replace goat cheese if preferred.
- Candied pecans or walnuts make delicious alternatives to almonds.
- Dress the salad just before serving to keep the arugula crisp.
- This salad pairs beautifully with grilled seafood or roasted chicken.