Grilled Peach Salad with Walnut and Arugula Recipe
Introduction
This Grilled Peach Salad is a delightful combination of sweet, tangy, and nutty flavors perfect for warm weather. The juicy peaches, peppery arugula, and crunchy walnuts come together with a zesty honey mustard dressing for a refreshing and satisfying dish.
Ingredients
- 2 peaches
- 1/3 cup walnuts
- 200 grams arugula
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Step 1: Preheat your oven to 400°F (220°C) if roasting, or preheat your grill to the same temperature if grilling the peaches.
- Step 2: In a bowl, whisk together Dijon mustard, white wine vinegar, olive oil, and honey. Season with salt and ground black pepper to taste, then set the dressing aside.
- Step 3: Remove the pits from the peaches and slice them thinly.
- Step 4: For oven roasting, arrange peach slices and walnuts on a baking sheet and roast for about 15 minutes, adding 5 more minutes if needed. For grilling, brush peach slices with olive oil and place cut-side down on medium heat grill; cook 4-5 minutes per side until tender and slightly charred. Remove from heat.
- Step 5: Place arugula in a bowl or on a plate. Top with grilled or roasted peaches, drizzle with the prepared dressing, and garnish with the walnuts.
Tips & Variations
- Use ripe but firm peaches for the best grilling results that hold shape without becoming mushy.
- Swap walnuts for pecans or almonds for a different crunchy texture.
- Add crumbled feta or goat cheese for a creamy contrast.
- For extra flavor, sprinkle fresh herbs like basil or mint over the salad before serving.
Storage
Store leftover salad components separately in airtight containers for up to 2 days. Grilled peaches can become soft and mushy, so keep them separate from the arugula and nuts. Reheat peaches briefly in a pan or oven if desired, then assemble just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned or frozen peaches instead of fresh?
Fresh peaches are best for grilling to achieve the perfect texture and flavor. Canned or frozen peaches tend to be too soft and may not hold up well on the grill.
Is it necessary to use a grill to make this salad?
No, you can roast the peaches and walnuts in the oven at 400°F (220°C) if you don’t have access to a grill. Both methods work well and add a nice caramelized flavor to the peaches.
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Grilled Peach Salad with Walnut and Arugula Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A fresh and vibrant Grilled Peach Salad featuring juicy peaches, peppery arugula, toasted walnuts, and a tangy honey-Dijon vinaigrette. This salad balances sweet, smoky, and savory flavors, perfect for a light lunch or a side dish during warm weather.
Ingredients
Salad
- 2 peaches
- 1/3 cup walnuts
- 200 grams arugula
Dressing
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Preheat the cooking device: If using an oven, preheat it to 400°F (220°C). If using a grill, preheat it to medium heat, approximately 400°F (220°C).
- Make the vinaigrette: In a bowl, whisk together 1 tablespoon Dijon mustard, 2 tablespoons white wine vinegar, 2 tablespoons olive oil, and 1 tablespoon honey until well combined. Season with salt and ground black pepper to taste, then set aside.
- Prepare the peaches: Remove the pits from the 2 peaches and slice them thinly to ensure even grilling or roasting.
- Cook the peaches and walnuts: For oven method, arrange peach slices and 1/3 cup walnuts on a baking sheet and roast for 15 minutes, adding 5 more minutes if needed until peaches are tender and walnuts are toasted. For grilling, brush peach slices with olive oil and place cut side down on the grill; cook for 4-5 minutes, flip, and cook another 4-5 minutes until peaches have grill marks and soften slightly.
- Assemble the salad: Place 200 grams of arugula in a bowl or on a plate, top with the grilled or roasted peaches, drizzle with the prepared vinaigrette, and garnish with the toasted walnuts, optionally crumbled for easier eating.
Notes
- Using ripe but firm peaches ensures they hold up well during grilling or roasting.
- For extra flavor, consider adding a sprinkle of goat cheese or feta.
- You can substitute walnuts with pecans or almonds if preferred.
- If grilling, brush the grill grates with oil to prevent sticking.
- Adjust the amount of honey in dressing based on peach sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (oven) or 10 minutes (grill)
- Category: Salad
- Method: Grilling
- Cuisine: American
Keywords: grilled peach salad, summer salad, arugula salad, walnut salad, honey Dijon dressing, healthy salad, grilled fruit salad
