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Grilled peach salad with arugula, goat cheese, and balsamic glaze.

Grilled Peach Salad

This Grilled Peach Salad is the perfect combination of sweet, smoky, savory, and tangy flavors. The caramelized peaches add a natural sweetness enhanced by grilling, while peppery arugula, creamy cheese, and crunchy nuts balance the dish. Drizzled with a simple balsamic vinaigrette, this salad is refreshing, nutritious, and ideal for summer barbecues, picnics, or a light meal.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course: lunch
Cuisine: American, Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • For the Salad:
  • 3 ripe but firm peaches halved and pitted
  • 6 cups mixed salad greens arugula, spinach, or spring mix
  • ½ cup crumbled goat cheese or feta cheese
  • ¼ cup toasted pecans or walnuts optional: almonds
  • ¼ cup pomegranate seeds or dried cranberries optional
  • 1 tbsp olive oil for grilling the peaches
  • For the Balsamic Vinaigrette:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup for a vegan option
  • Salt and black pepper to taste

Equipment

  • Grill or Grill Pan (for grilling the peaches)
  • Tongs (for flipping peaches on the grill)
  • Salad Bowl or Platter (for assembling the salad)
  • Small Mixing Bowl (for making the dressing)
  • Whisk or Fork (for whisking the vinaigrette)
  • Knife & Cutting Board (for slicing peaches and other ingredients)

Method
 

  1. Prepare the Peaches:
  2. Preheat your grill to medium-high heat.
  3. Brush the cut side of the peaches with olive oil to prevent sticking.
  4. Grill the Peaches:
  5. Place the peaches cut-side down on the grill.
  6. Grill for 3-4 minutes until you see char marks, then flip and grill for another 2-3 minutes.
  7. Remove from the grill and let them cool slightly before slicing.
  8. Prepare the Dressing:
  9. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
  10. Assemble the Salad:
  11. In a large salad bowl or platter, arrange the mixed greens.
  12. Top with grilled peach slices, crumbled goat cheese, nuts, and optional pomegranate seeds or cranberries.
  13. Drizzle and Serve:
  14. Drizzle the balsamic vinaigrette over the salad just before serving.
  15. Toss gently and enjoy immediately!

Notes

Cheese Alternatives: If you prefer a stronger taste, blue cheese pairs beautifully with grilled peaches.
Protein Additions: Add grilled chicken, shrimp, or tofu to make this a complete meal.
Dressing Variations: Try lemon-tahini dressing for a creamy twist or a honey mustard dressing for a sweet-tangy balance.
Make-Ahead Tip: Grill peaches ahead of time and store them in an airtight container for up to 2 days. Assemble the salad fresh for best results.
Vegan Option: Use plant-based cheese and swap honey for maple syrup in the dressing.