Grilled Peach Blueberry Salad
Enjoy a fresh grilled peach blueberry salad ready in 15 minutes-perfectly sweet, healthy, and easy to make for a light summer meal or side dish.
Ingredients
For the salad (serves 4):
4 peaches, ripe yet firm, halved and stones removed.
2 tablespoons olive oil, divided
2 cups fresh blueberries
6 cups mixed salad greens (arugula, baby spinach, or mixed greens work beautifully)
1/4 cup fresh herbs, roughly chopped (combination of mint, basil, and tarragon recommended)
1/3 cup crumbled goat cheese or feta (optional but recommended)
1/4 cup toasted sliced almonds or pistachios
For the honey-balsamic dressing:
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar (preferably aged)
1 tablespoon honey (local if possible)
1 small shallot, finely minced (about 2 tablespoons)
1 teaspoon Dijon mustard
Salt and freshly ground pepper to taste
Instructions
1- Prepare the Dressing: In a small bowl or jar, whisk together 3 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey, 1 small minced shallot, and 1 tsp Dijon mustard. Season with salt and freshly ground pepper to taste. Set aside to allow flavors to meld.
2- Grill the Peaches: Preheat your grill or grill pan to medium-high heat. Brush the cut sides of 4 ripe but firm peach halves with 1 tbsp olive oil. Place peaches cut-side down on the grill and cook for 3–4 minutes until grill marks appear. Flip and grill for an additional 1–2 minutes on the skin side. Remove from heat and let cool slightly.
3- Prepare the Salad Base: In a large bowl, toss 6 cups mixed salad greens with 2 tbsp of the prepared dressing until lightly coated. Transfer to a large serving platter or divide among individual plates.
4- Assemble the Salad: Arrange the grilled peach halves on top of the dressed greens. Scatter 2 cups fresh blueberries around the peaches. Sprinkle with ¼ cup chopped fresh herbs (such as mint, basil, and tarragon), ⅓ cup crumbled goat cheese or feta, and ¼ cup toasted sliced almonds or pistachios.
5- Finish and Serve: Drizzle the remaining dressing over the assembled salad, focusing on the peaches and blueberries. Add a final crack of black pepper over the top. Serve immediately while the contrast between warm peaches and cool greens is at its peak.
Notes
Nutritional Information
Per serving (¼ of recipe, including dressing and nuts):- Calories: 285
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 5mg (if using cheese)
- Sodium: 110mg
- Total Carbohydrates: 30g
- Dietary Fiber: 5g
- Sugars: 23g (primarily from fruit)
- Protein: 5g
- Vitamin A: 15% DV
- Vitamin C: 35% DV
- Calcium: 8% DV
- Iron: 6% DV