Description
A fresh and elegant summer salad featuring smoky grilled peaches, crisp greens, creamy cheese, toasted nuts, and a tangy balsamic vinaigrette for a refreshing and satisfying dish.
Ingredients
- 3 ripe peaches, halved and pitted
- 6 cups mixed salad greens
- 1/2 cup feta cheese or goat cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/3 cup walnuts or pecans, toasted
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- Preheat a grill or grill pan over medium heat.
- Brush the peach halves lightly with olive oil.
- Place the peaches cut side down on the grill and cook for 2 to 3 minutes until grill marks appear.
- Remove the peaches from the grill and let them cool slightly before slicing.
- In a large bowl, arrange the mixed salad greens, sliced red onion, and toasted nuts.
- Add the grilled peach slices on top of the salad.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper.
- Drizzle the dressing over the salad and gently toss before serving.
Notes
- Arugula, spinach, or spring mix all work well as salad greens.
- Add grilled chicken, shrimp, or salmon for extra protein.
- Fresh berries such as blueberries or strawberries add extra sweetness and color.
- Swap feta cheese with burrata or mozzarella for a creamier texture.
- Candied nuts can be used instead of toasted nuts for added sweetness and crunch.
- Frozen peaches can be used if thawed and grilled briefly.
- Keep the dressing separate until serving to maintain freshness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- This salad is best served fresh or slightly chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 11g
- Sodium: 240mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
