Another delicious summer salad recipe for ya today! This one features plump, juicy, ripe peaches that are warmed and caramelized on the grill. They pair up with toasty walnuts, blue cheese, and peppery arugula and it’s all tied together with a honey & balsamic reduction. What’s not to like!? I’ve included a variation of this recipe that I think would be delicious to try!
Grilled Peach Salad (adapted from here)
- 2-3 ripe peaches, cut in half
- 1/2 cup walnuts
- 1/2 cup honey*
- 1/4 cup balsamic vinegar
- 1/4 teaspoon dried thyme
- pinch of sea salt and ground black pepper
- butter (or olive oil/Earth Balance/etc. to veganize the recipe)
- 4-5 cups baby arugula
- 1/4 cup blue cheese, crumbled
*I think it’s a great idea to try different artisanal honeys that can usually be found at your local farmer’s market. There are amazing flavours depending on which plants the bees pollinate it, from blackberry to pumpkin, dandelion, and more. This would be a great recipe to play around with the different flavours!
Preheat an oven to 350°F. Spread the walnuts on a baking sheet and toast in the oven for 4-6 minutes until they are aromatic and lightly toasted. Set them aside to cool. Once cooled, give them a rough chop.
In a small saucepan, heat the honey, balsamic vinegar, thyme, black pepper and salt over medium heat. Stir to dissolve the honey and bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture is slightly thickened and syrupy, about 10 minutes. Remove from the heat and let the honey balsamic syrup cool a bit – it will continue to thicken as it cools.
Preheat a grill pan to high heat. Spread a thin layer of butter over the cut side of the peaches. Place the peaches on the grill, cut side down. Grill until peaches are softened and grill marks appear- 4 to 5 minutes.
Arrange the peaches cut side up over the baby arugula and top with blue cheese crumbles and toasted walnuts. Drizzle with dressing and enjoy!
**Variation: Try using apricots instead of peaches, goat cheese instead of blue cheese, basil instead of thyme, and pine nuts instead of walnuts.