Grilled Peach Blueberry Salad
Description:
A vibrant summer salad bursting with sweet grilled peaches, juicy blueberries, crunchy nuts, and creamy feta over fresh greens. A simple honey-balsamic vinaigrette ties it all together, creating a refreshing, colorful dish perfect for warm days, light lunches, or elegant dinner starters.
Ingredients:
- 4 ripe peaches, halved and pitted
- 1 cup fresh blueberries
- 4 cups mixed greens (like arugula, spinach, and romaine)
- 1/4 cup pecans or walnuts, toasted
- 1/4 cup feta cheese, crumbled
- For the dressing:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions:
- Preheat the Grill: Lightly oil the grates and preheat to medium heat.
- Grill the Peaches: Place peach halves cut side down on the grill. Cook for about 3–4 minutes until grill marks appear and the peaches are slightly softened. Remove and let cool slightly, then slice.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
- Assemble the Salad: In a large bowl or platter, layer the mixed greens, grilled peach slices, blueberries, toasted nuts, and crumbled feta.
- Dress the Salad: Drizzle the honey-balsamic dressing over the top just before serving.
- Serve Immediately: Enjoy while the peaches are slightly warm for the best flavor!
Notes:
- Peach Ripeness: Use ripe but firm peaches so they grill well without becoming mushy.
- Nuts: Toasting nuts enhances their flavor. You can toast them in a dry skillet over medium heat for 3–5 minutes, stirring often.
- Feta Options: Swap with goat cheese for a tangier flavor if preferred.
Tips:
- No Grill? Use a grill pan or cast iron skillet indoors to achieve similar results.
- Add Protein: Top with grilled chicken, shrimp, or tofu to turn it into a hearty meal.
- Herb Boost: Add fresh mint or basil for a herby lift.
- Make-Ahead: Grill peaches and prepare dressing in advance. Assemble salad just before serving to keep greens fresh.
Servings:
- Makes 4 servings as a side, or 2 larger servings as a main.
Nutritional Information (Per Side Serving, Approximate):
- Calories: 280
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Sugar: 16g
- Fiber: 3g
- Protein: 5g
- Sodium: 250mg
Benefits:
- Peaches: Rich in vitamins A and C, antioxidants, and fiber.
- Blueberries: Loaded with powerful antioxidants and anti-inflammatory properties.
- Mixed Greens: Provide iron, calcium, and essential phytonutrients.
- Pecans/Walnuts: Source of healthy fats and omega-3s.
- Olive Oil: Heart-healthy fats that support cholesterol levels.
Q/A:
Q: Can I use frozen blueberries?
A: Fresh is ideal for texture, but thawed and drained frozen blueberries work in a pinch.
Q: What other fruits can I grill for this salad?
A: Grilled nectarines, plums, or even pineapple would work wonderfully.
Q: How long can the salad sit before serving?
A: Assemble just before serving to keep it crisp. If needed, keep dressing separate until ready.
Q: Can this be made vegan?
A: Absolutely! Omit the feta or use a vegan feta alternative, and ensure the Dijon mustard is vegan-friendly.
Q: How do I store leftovers?
A: Store undressed salad separately from the dressing. It’s best consumed within 1 day for maximum freshness.
Would you also like me to create variations like a spicy version or a holiday twist for this salad? 🌟