Get ready to elevate your salad game with this mouthwatering Grilled Peach Salad that combines the perfect balance of sweet, spicy, and savory flavors. Imagine biting into perfectly charred peaches, nestled on a bed of peppery arugula, topped with creamy goat cheese and crunchy toasted walnuts, all drizzled with a tantalizing honey jalapeno dressing. This isn't just a salad - it's a culinary experience that will transform your perception of summer dining and leave your guests begging for the recipe!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 ripe peaches, halved and pitted
- 4 cups arugula
- 1/4 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted
- 2 tablespoons honey
- 1 jalapeno, minced
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Preheat the grill or grill pan to medium-high heat (around 400°F). Ensure the grates are clean and lightly oiled to prevent sticking.
- Prepare the peaches by washing them thoroughly and cutting them in half, removing the pit. Brush the cut sides of the peaches lightly with olive oil to prevent sticking and enhance caramelization.
- Place the peach halves cut-side down on the hot grill. Grill for 3-4 minutes until distinct grill marks appear and the peaches are slightly softened but still hold their shape.
- While the peaches are grilling, toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently to prevent burning. Remove from heat and set aside.
- For the honey jalapeno dressing, finely mince the jalapeno, removing seeds for less heat if desired. In a small bowl, whisk together honey, olive oil, minced jalapeno, and a pinch of salt until well combined.
- Remove grilled peaches from the heat and let cool for 2-3 minutes. Slice each peach half into wedges.
- In a large serving platter, spread the fresh arugula as a base. Arrange the grilled peach wedges on top of the arugula.
- Sprinkle crumbled goat cheese and toasted walnuts over the salad.
- Drizzle the honey jalapeno dressing evenly across the salad just before serving.
- Serve immediately while peaches are still warm and arugula is crisp. Season with additional salt to taste if needed.
Tips
- Choose firm, ripe peaches that are just slightly soft to the touch - they'll hold up best on the grill.
- Make sure your grill or grill pan is properly heated to medium-high before adding peaches.
- For less heat, remove the jalapeno seeds when making the dressing.
- Toast walnuts carefully to enhance their nutty flavor without burning.
- Serve the salad immediately to enjoy the contrast of warm grilled peaches and crisp, cool arugula.
- If you don't have a grill, a grill pan or even a hot skillet can work as an alternative.
- Feel free to adjust the honey and jalapeno quantities to suit your personal taste preference.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 7g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 10mg
