Grilled Peach Summer Salad with Maple Vinaigrette
Grilled peach salad is fresh summer side full of sweet and smoky peaches, toasted pecans, berries, and goat cheese all tossed with a maple vinaigrette!
Servings 4
Calories 350kcal
Ingredients
Vinaigrette
- 4 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- 2 tsp maple syrup
- 1 tsp dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Salad
- 4 peaches, cut into quarters
- olive oil and kosher salt
- 4 oz mixed salad greens, about 5 cups
- 1 cup raspberries
- 1/4 cup thinly sliced red onion
- 3 oz crumbled goat cheese
- 1/2 cup maple glazed pecans
Instructions
Vinaigrette
- Add all the vinaigrette ingredients to a bowl or mason jar. Then either whisk or shake until emulsified.
Salad
- Heat the grill on high. Once the grill is fully preheated, reduce the heat to medium high.
- Toss the peach quarters with olive oil and kosher salt. Place the peaches cut side down and grill for 4 minutes. Turn the peaches to other cut side and grill for an additional 4 minutes.
- Remove the peaches to a plate and allow to cool for a few minutes.
- Fill a serving bowl with the mixed greens. Add the raspberries, red onion, and grilled peaches.
- Pour the vinaigrette over the salad and toss to combine.
- Top with the goat cheese and glazed pecans.
Notes
- Cheese: You can substitute blue cheese or feta cheese for the goat cheese.
- Pecans: You can purchase glazed pecans or quickly make your own with my Maple Glazed Pecans recipe.
- Assembling the salad: Be gentle with the fruit (peaches and raspberries) when you are tossing everything together since they will be bruised easily. Also, don't toss the pecans or goat cheese into the salad but leave them on top. The pecans will get soggy mixed in and goat cheese tends to smear and get messy.
- Vegan Salad: Omit the goat cheese (or have on the side for non-vegans) and use coconut oil for the glazed pecans.
- Dressing: This recipe is also great with my Honey Balsamic Vinaigrette.
Nutrition
Calories: 350kcal