Keeping it a little light this time around and grilling some fresh peaches for a Grilled Peach and Blueberry Salad.
Sweet summertime is HEEERRRRREEE!
Give me sunshine, an ice cold beverage in hand, and a grill…my happy place for sure!
My husband was less than thrilled when I told him I was grilling peaches instead of meat.
But he honestly really enjoyed the salad, much to his surprise as well as mine 😉
How to make Grilled Peach and Blueberry Salad
We are starting with two gorgeous yellow peaches that are perfectly ripe.
I like to cut around the center into two halves, then remove the pit.
And slice each half into four wedges.
Brush the peaches lightly with some olive oil, and also brush the grill grate with olive oil as well.
This will help prevent sticking. If they do stick, keep a metal spatula on hand to unstick them 🙂
They only take a few minutes per side.
I recommend getting the grill super hot on high before putting them on the grill.
Better chance of getting the grill marks without overcooking them.
As the peaches cool slightly, you can make the salads.
Assembling the salad is easy enough.
Divide some baby spring lettuce mix evenly between four plates or bowls, or containers if meal prepping the extras.
Then top each with some blueberries, crumbled goat cheese, candied walnuts, and the grilled peaches.
I made the honey balsamic dressing in a mason jar.
Olive oil, balsamic vinegar, honey, and dijon mustard are shaken up to make the perfect dressing.
Grilled Peach and Blueberry Salad is even more delicious and refreshing than it looks.
And it looks pretty darn good, so that’s saying a lot!
More yummy salads to try like this grilled peach and blueberry salad…
Grilled Peach and Blueberry Salad
The perfect summer salad
- 2 peaches
- 1/2 cup olive oil (plus a little more to brush over peaches and grill)
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 2 tsp dijon mustard
- 8 oz baby spring mix (or lettuce of choice)
- 4 oz crumbled goat cheese
- 6 oz fresh blueberries
- 6 oz candied walnuts
Cut the peaches in 8 wedges and discard the pit. Brush with a small amount of olive oil on both sides of each wedge, also brush the grill grate with olive oil to prevent sticking. Grill the wedges 2 minutes per side on a grill over high heat.
In a mason jar, combine olive oil, balsamic vinegar, honey, and dijon mustard. Put the lid on and shake for 30 seconds. Or whisk together in a bowl.
Divide the lettuce between 4 plates or containers, evenly divide the goat cheese, blueberries, walnuts, and grilled peaches.
Serve with the honey balsamic vinaigrette.