Description
This Grilled Peach Blueberry Salad is a fresh, vibrant summer salad featuring juicy grilled peaches, sweet blueberries, peppery arugula, and creamy goat cheese. Drizzled with balsamic glaze, it’s a stunning and flavorful dish ready in under 25 minutes — perfect for cookouts, brunch, or an easy weeknight side.
Ingredients
Scale
- 3 ripe peaches, halved and pitted
- 1 cup fresh blueberries
- 4 cups arugula (or baby spinach)
- ½ small red onion, thinly sliced
- ½ cup goat cheese, crumbled (or feta)
- 2 tablespoons olive oil
- 2 tablespoons balsamic glaze (or reduced balsamic vinegar)
- 1 teaspoon honey or maple syrup (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Grill: Preheat a grill or grill pan over medium-high heat. Lightly brush peach halves with olive oil.
- Grill the Peaches: Place peaches cut-side down on the grill. Cook for 3-4 minutes until grill marks appear and peaches soften. Flip and grill for an additional 1-2 minutes. Remove and let cool slightly before slicing into wedges.
- Build the Salad Base: Arrange arugula on a large serving platter or individual plates. Scatter sliced red onion over the greens.
- Add Toppings: Place grilled peach wedges on the salad. Top with fresh blueberries and crumbled goat cheese.
- Finish: Drizzle salad with balsamic glaze and optional honey or maple syrup. Season with salt and freshly ground black pepper. Serve immediately.
Notes
For extra crunch, add toasted pecans or walnuts. Swap blueberries with blackberries or strawberries for a seasonal twist. Grill peaches ahead of time and store in the fridge for up to a day; bring to room temperature before assembling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (1/4 of recipe)
- Calories: 220
- Sugar: 17g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg