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a white plate with a salad with grilled peaches, arugula, and goat cheese on a white table with a peach and a bowl of honey

Grilled Peach Salad with Goat Cheese and Honey

Kristina Todini, RDN
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!
5 stars (2 ratings)
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salads + Side Dishes
Cuisine American
Servings 2 dinner salads
Calories 541 kcal

Ingredients
  

  • 2 whole peaches halved, cored, and sliced
  • 2 tablespoons olive oil for grilling peaches
  • 3 cups arugula
  • 2 ounces goat cheese
  • 2 tablespoons sunflower seeds
  • ¼ cup extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • Pinch of salt

Instructions
 

  • 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.

Notes

  • 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.
  • 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.

Nutrition

Serving: 1dinner sized saladCalories: 541kcalCarbohydrates: 13gProtein: 8gFat: 52gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 33gCholesterol: 13mgSodium: 142mgPotassium: 201mgFiber: 2gSugar: 11gVitamin A: 1015IUVitamin C: 5mgCalcium: 99mgIron: 2mg
Keyword gluten free, grilled peach salad, peach salad, summer arugula salad, vinaigrette for peach salad
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