Grilled Peach Salad
It’s that time of year when Georgia peaches are at their prime. What better way to enjoy them, than in a grilled peach salad? Perfect for those hot nights when you want something light and refreshing for dinner.
Ingredients
Peach Salad
- 5 cups arugula
- 5 peaches, sliced in half and pitted
- 1 tablespoon olive oil, to brush the peaches before grilling
- ½ - ¾ cup candied pecans, store bought or homemade
- ½ - ¾ cup shaved parmesan cheese infused with rosemary, or another hard salty cheese will work too
Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice, fresh squeezed
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
Equipment
- 1 gas grill
- 1 platter
Instructions
- Preheat the gas grill to 350-400 degrees. Slice the peaches in half, remove the pit, and brush the center of the peaches with olive oil and place them directly on the grill. Cut side down. Grill for 4-5 minutes before carefully flipping. Remove peaches from the grill and set aside to cool.
Assemble the Salad
- Toss the arugula in as much or as little dressing as you desire. If you think you'll have leftovers, skip this step so you can properly store the arugula without dressing. Grab a large platter and add fresh arugula.
- Next, add the cooled grilled peach halves. Let them cool for 5-10 minutes before placing them on the arugula so it doesn't wilt. Add the crumbled cheese, and candied pecans.
- Finally, drizzle the salad with the homemade dressing. (if you didn't dress the arugula) Use as much or as little as you like.
Nutrition
Serving: 1serving or 1/6th of the entiresalad with dressing, Calories: 252kcal, Carbohydrates: 21g, Protein: 5g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Cholesterol: 6mg, Sodium: 297mg, Potassium: 231mg, Fiber: 3g, Sugar: 17g, Vitamin A: 869IU, Vitamin C: 10mg, Calcium: 138mg, Iron: 1mg