Grilled Peach Salad is the best summer side dish recipe! The peaches and onions are grilled and served with arugula, blueberries, candied pecans, and blue cheese.
This Grilled Peach Salad is my favorite summer recipe because it’s sweet and smokey. This salad can be either a side salad or a full meal if you added grilled chicken.
Grilled peaches are very easy to make. Just cut your peaches in half and twist the two halves off of the pit. Then slice each half into thirds and toss the pieces in a little bit of oil. Grill the peaches for a few minutes on each side. That’s it!
Making candied pecans are just as easy as grilling your peaches! Put the pecans in a nonstick pan with honey and a pinch of salt. Let the honey boil until the pan is almost dry and then stir in a little butter so that the pecans do not stick to each other. Lay the pecans out on wax paper.
For a dressing, I use a blackberry vinaigrette that I picked up at my local olive oil company, however, you could use a honey vinaigrette.
Ingredients
- 1/4 cup pecans
- 1 tablespoon honey
- pinch sea salt
- 1 teaspoon butter
- 4 ripe but firm peaches
- 1/2 teaspoon oil
- 1/4 onion, sliced
- 6 ounces baby arugula
- 1/2 cup blueberries
- 1/4 cup crumbled blue cheese
- blackberry balsamic vinaigrette
Instructions
- Place the pecans, honey, and sea salt in a small non-stick frying pan and bring them to a boil over medium heat. Boil until the pan is dry, approximately 2 minutes. Remove the pan from the heat and stir in the butter to prevent the pecans from sticking to themselves. Lay the pecans out on wax paper to cool.
- Preheat your BBQ to high. Cut the peaches in half and remove the pit. Then cut each peach half into thirds. Place the peaches in a bowl and toss with the oil. Grill the peaches and onion slices for 2-3 minutes per side.
- Place the arugula in a large bowl with grilled peaches, grilled onions, blueberries, candied pecans, and blue cheese. Toss with the dressing and serve immediately.
