Grilled Peach and Blueberry Salad
Keeping it a little light this time around and grilling some fresh peaches for a meatless Grilled Peach and Blueberry Salad recipe.
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 😉
You could also cook the peaches on your Blackstone flat top griddle.
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 on your grill or Blackstone griddle over medium to medium high heat.
As the peaches cool slightly, you can make the salads.
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.
More yummy salad recipes to try like this grilled peach and blueberry salad…
Blackened Shrimp Caesar Salad
Steak and Avocado Salad
and Harvest Apple Salad with Maple Vinaigrette
Salmon Salad with Lemon Vinaigrette
Summer Grilling Recipes
.
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Grilled Peach and Blueberry Salad
The perfect summer salad, grill the peaches or cook on your Blackstone griddle!
Ingredients
- 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 teaspoons dijon mustard
- 8 ounces baby spring mix (or lettuce of choice)
- 4 ounces crumbled goat cheese
- 6 ounces fresh blueberries
- 6 ounces candied walnuts
Instructions
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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 or Blackstone griddle with olive oil to prevent sticking.
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Preheat your grill or griddle to medium/ medium-high heat. Add the peaches and cook 2 to 3 minutes per side.
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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.
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Divide the lettuce between 4 plates or containers, evenly divide the goat cheese, blueberries, walnuts, and grilled peaches.
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Serve with the honey balsamic vinaigrette.
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