Grilled Peach Salad with Goat Cheese and Honey
Grilled Peach Salad, a simple arugula salad with grilled peaches topped with savory goat cheese, crunchy sunflower seeds, and a honey vinaigrette. Simple summer salad at its finest!
Have you tried grilling peaches? We’ve toyed with grilling fruit for the last few summers (like these Grilled Peaches with Bourbon Sauce and this Grilled Pineapple with Mango Banana Nice Cream), but I feel like this is the year we finally mastered our grilled fruit technique — and now it’s grill fruit on everything!
Our favorite recipe to come out of this fruit-grilling phase is this Grilled Peach Salad with Goat Cheese and Honey, a savory and sweet summer salad with warm grilled peaches, spicy arugula, savory goat cheese, and a simple honey vinaigrette made with apple cider vinegar. Tangy, sweet, and a touch of savory make this the perfect summertime salad!
Ready to learn how to make this oh-so-simple grilled peach arugula salad ? Let’s do it!
First, how do you grill peaches?
Grilling peaches is a hot culinary food trend right now, and for good reason; cooking peaches on the grill makes for a perfectly warm and sweet summer treat that’s perfect on salads, with meats, and on desserts.
Grilling peaches is actually pretty easy, if you follow these simple steps:
- First, cut peaches in desired shape. Because peaches will get soft on the grill, cut them in the shape you’d like before grilling because otherwise they may fall apart after cooking. I suggest either halving the peaches and removing the core, or halving and then slicing into thicker slices that won’t fall apart easily when warm.
- Next, brush peaches with oil. Next, brush or rub a bit of oil onto the flesh of peaches (where they will be placed on the grill).
- Grill on covered on medium-high heat 5-7 minutes a side. To get the best grill marks, grill peaches on medium-high heat (not too high or they’ll stick) for about five minutes a side on a grill or grill pan, or until you have nice blackened grill marks, and flipping if grilling two sides. I’ve found that covering the grill helps peaches to cook faster, but watch that you don’t overcook and peaches become mushy.
That’s it! Once peaches are grilled they’re ready to be served as salad toppings, on platters, or with ice cream as dessert. The possibilities for grilled peaches are truly endless!
How to make this Grilled Peach Salad
This grilled peach salad recipe with goat cheese and drizzled honey is a perfect summer salad for picnics and barbecues. Simple grill peaches, toss with salad ingredients, drizzle with dressing, and enjoy!
To make this peach and arugula salad, first you must grill the peaches. Do this by first preheating the grill to medium-high heat and then cutting the peaches into thick slices and brushing with olive oil. Grill peaches for about 5-7 minutes a side, taking care not to overcook or peaches will become mushy (see tips for grilling peaches in the section above).
While peaches are grilling, it’s time to make the dressing. Combine three parts extra virgin olive oil and one part apple cider vinegar (alternatively you can use white wine vinegar or balsamic vinegar) in a large bowl or salad dressing shaker, and add honey, dijon mustard, and salt. Then whisk or shake until the dressing is well combined.
Finally, it’s time to build the salad! Add arugula and grilled peaches to a large salad bowl or plate, then top with crumbled goat cheese and sunflower seeds. Top it off with the honey mustard vinaigrette and even a drizzle of more honey for a sweeter salad, and serve.
Grilled Peach Salad: Tips, tricks, and tools
Making this grilled peach salad is super simple, but there are a few tips and tricks for streamlining preparation and getting the most out of your ingredients:
- Use semi-firm peaches. Overripe peaches that are very soft will fall apart on the grill, so make sure to choose slightly under-ripe peaches that are firm to the touch.
- Buy organic sunflower seeds in bulk. Sunflower seeds are excellent to have in the kitchen to add a bit of healthy crunch to salads and smoothie bowls; they also keep well in the pantry for months so stock up on organic seeds in bulk to save money.
- Recommended tools: We recommend a good quality kitchen knife set for cutting fruit, an environmentally-friendly grill pan if you don’t have an outdoor grill, and a salad shaker to make whipping up homemade salad dressings even easier.
Did you make this Grilled Peach Salad? Leave a comment below and rate the recipe to let us know how it turned out. Save this tasty summer salad recipe for later by pinning to your favorite salad Pinterest board and make sure to tag me on Fork in the Road’s Instagram to show me your grilled fruit creations!
Grilled Peach Salad
- 2 peaches, halved, cored, and sliced
- 2 tablespoons olive oil (for grilling peaches)
- 3 cups arugula
- 2 ounces goat cheese
- 2 tablespoons sunflower seeds
Honey Mustard Vinaigrette
- ¼ cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- Pinch of salt
- To grill peaches: Preheat grill to medium-high heat. Brush olive oil on both sides of peach slices and place on grill. Cover grill and cook about 5-7 minutes, or until peaches have blackened grill marks. Using grill tongs, carefully flip peaches and grill on other side until grill marks are present, about 5-7 minutes more. Carefully remove from grill (peaches will be soft and may fall apart), and set aside.
- To make Honey Mustard Vinaigrette: Combine olive oil, apple cider vinegar, honey, mustard, and salt in a small bowl and whisk to combine.
- To build salad: To a salad plate or bowl, add arugula and arrange grilled peaches. Sprinkle crumbled goat cheese and sunflower seeds on top, then drizzle with Honey Mustard Vinaigrette.
- Recipe Notes: Take care when flipping peaches after they have been grilled, as they will become very soft and may fall apart easily. I used tongs instead of a fork to flip to avoid breakage. This salad can also be paired with many different dressings, include a white wine or balsamic vinaigrette.
- Tools Needed: grill, grill tongs, glass mixing bowls, whisk, grill pan (if no grill available)
- Prep Ahead: Grill peaches up to one day and make salad dressing up to two days ahead of time to reduce salad preparation time.
- Leftovers and Storage: Store leftover grilled peach salad in an airtight container for up to two days if salad is dressed, or up to three days if you store the salad dressing on the side. Honey Mustard Vinaigrette dressing can be stored in the refrigerator for up to one week.
- Nutrition notes: Nutrition information is an estimate and is calculated for one serving using half of the dressing. This recipe is vegetarian and is a good source of fiber, protein, and vitamin A.
Serving Size:1 dinner salad
Amount Per Serving: Calories: 446Total Fat: 38gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 13mgSodium: 118mgCarbohydrates: 22gFiber: 3gSugar: 18gProtein: 9g