Grilled Peach Blueberry Salad
A refreshing salad featuring grilled peaches, fresh blueberries, mixed greens, and creamy feta, all drizzled with a honey-balsamic dressing.
Servings: 4 servings
Equipment
- Grill or Grill Pan
- Mixing Bowl
- Whisk
Ingredients
Ingredients
- 4 pieces Ripe peaches, halved and pitted
- 1 cup Fresh blueberries
- 4 cups Mixed greens (such as arugula, spinach, or spring mix)
- 1/4 cup Pecans or walnuts, toasted
- 1/4 cup Feta cheese, crumbled
- 1/4 cup Olive oil
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- to taste Salt and pepper
Instructions
- Preheat your grill or grill pan to medium-high. Brush the cut sides of the peaches lightly with olive oil. Place peaches cut side down on the grill for about 3–4 minutes, until grill marks appear and the flesh softens slightly. Remove from the grill and slice each half into wedges.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper. Set aside.
- While the peaches are grilling, toast the pecans or walnuts in a dry skillet over medium heat for 2–3 minutes, stirring often until fragrant. Let cool.
- In a large salad bowl, add the mixed greens. Toss gently with the dressing to coat. Top with grilled peach slices, scattered blueberries, toasted nuts, and crumbled feta.
- Add a final sprinkle of salt and pepper to taste. Serve immediately, and enjoy every flavorful bite!
Notes
Store leftover salad undressed in an airtight container in the refrigerator for up to 2 days. Keep dressing separate and add just before serving.