Sweet • Savory • Fresh • Perfect for Summer
This vibrant summer salad balances smoky grilled peaches, juicy blackberries, creamy goat cheese, and crunchy toasted pecans—all finished with a lightly sweet honey balsamic dressing. It’s elegant enough for entertaining yet easy enough for weeknights.
Ingredients (Serves 4)
Salad
- 3 ripe peaches, halved and pitted
- 1 tbsp olive oil (for grilling)
- 5 oz (140 g) mixed salad greens (arugula, spring mix, or baby spinach)
- 1 cup fresh blackberries
- ½ cup crumbled goat cheese or feta cheese
- ½ small red onion, thinly sliced
- ½ cup toasted pecans, roughly chopped
Honey Balsamic Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
Optional Garnish
- Fresh basil leaves
- Fresh mint leaves
- Extra toasted pecans
- Freshly cracked black pepper
Directions
- Char the peaches
Preheat a grill or grill pan over medium-high heat.
Brush peach halves lightly with olive oil.
Grill 2–3 minutes per side until lightly charred with visible grill marks.
Remove, cool slightly, then slice into wedges. - Make the dressing
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, salt, and black pepper until emulsified. - Assemble the salad
Arrange mixed greens on a large serving platter or bowl.
Top with grilled peach wedges, blackberries, goat cheese or feta, red onion, and toasted pecans. - Dress & garnish
Drizzle dressing evenly over the salad.
Finish with fresh herbs, extra pecans, and cracked black pepper if desired. - Serve immediately
Best enjoyed slightly warm from the grilled peaches.
Pro Tips
- Extra flavor: Add a pinch of cinnamon or smoked paprika to the peaches before grilling.
- No grill? Use a hot cast-iron skillet or broil peaches for 3–4 minutes.
- Make it a meal: Add grilled chicken, shrimp, or prosciutto.
- Cheese swap: Burrata or blue cheese works beautifully.
Nut & Allergen Information
- Contains nuts: Pecans
- Nut-free option: Omit pecans or replace with roasted pumpkin or sunflower seeds
- Gluten-free: ✔ Yes
- Vegetarian: ✔ Yes
- Contains dairy: Goat cheese or feta
- Not vegan: Contains honey & cheese
Always check mustard, cheese, and vinegar labels if cooking for allergies.
Nutritional Information (Approx. Per Serving)
- Calories: ~310
- Carbohydrates: 24 g
- Fat: 21 g
- Protein: 7 g
- Fiber: 5 g
- Sugar: 17 g
(Values vary by ingredient brands and portion size.)
Q & A
Q: Can I use canned or frozen peaches?
A: Fresh peaches are best. Frozen can be used if fully thawed and patted dry; canned are not recommended for grilling.
Q: Can I make this ahead?
A: Prep components separately. Grill peaches and toast pecans up to 24 hours ahead, but assemble just before serving.
Q: What greens work best?
A: Arugula adds peppery contrast; spring mix keeps it mild and crowd-friendly.
Q: Can I make it vegan?
A: Yes—use maple syrup instead of honey and dairy-free cheese or avocado.
Q: How do I toast pecans?
A: Toast in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant.