Grilled Peach Summer Salad with Maple Vinaigrette

The sun-drenched days of summer always call for a fresh and vibrant dish that embodies the season. Imagine sinking your teeth into juicy grilled peaches, their natural sweetness marrying beautifully with tangy goat cheese and a dressing that adds a hint of warmth. This Grilled Peach Summer Salad with Maple Vinaigrette takes just about 30 minutes to prepare, making it a quick yet impressive addition to any summer gathering. The combination of textures from the salad greens, creamy cheese, and crunchy pecans creates a delightful experience in every bite.

This recipe is perfect for those who crave a light and refreshing meal that captures the essence of summer. Whether it’s for a backyard barbecue, a picnic in the park, or a casual weeknight dinner, this salad is a versatile choice. You can make the vinaigrette ahead of time and store it in the fridge, so all you need to do is assemble the salad when ready to serve.

Why You’ll Love This Recipe

• The grilled peaches bring a caramelized sweetness that enhances the entire salad.
• A creamy goat cheese adds a delightful richness to the dish.
• The maple vinaigrette introduces a wonderfully balanced flavor, combining sweetness and acidity.
• The crunch of maple-glazed pecans provides an irresistible textural contrast.

What You’ll Need

Gather these simple ingredients to create your salad masterpiece.

For the Dressing

• 4 tbsp extra virgin olive oil
• 2 tbsp sherry vinegar
• 2 tsp maple syrup
• 1 tsp dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the Salad

• 4 peaches, cut into quarters
• Olive oil and kosher salt (for grilling)
• 4 oz mixed salad greens, about 5 cups
• 1 cup raspberries
• 1/4 cup thinly sliced red onion
• 3 oz crumbled goat cheese
• 1/2 cup maple glazed pecans

Consider using a different type of vinegar if unavailable.

Substitutions & Swaps

• Use balsamic vinegar instead of sherry vinegar.
• Substitute feta cheese for goat cheese.
• Swap salad greens for spinach or arugula.
• Pecans can be replaced with walnuts.

How to Make It

Start by preparing this vibrant salad in just a few easy steps.

1. Whisk the dressing

In a small bowl, combine the extra virgin olive oil, sherry vinegar, maple syrup, dijon mustard, kosher salt, and black pepper. Whisk the ingredients together until smooth and well combined.

2. Prepare the peaches

Brush the peach quarters with olive oil and sprinkle with kosher salt. Preheat your grill over medium heat. Place the peaches cut-side down and grill them for about 3-4 minutes, until they have lovely grill marks and are slightly softened.

3. Assemble the salad

In a large bowl, add the mixed salad greens, raspberries, and red onion. Toss gently to combine all the ingredients.

4. Add the grilled peaches

Once the peaches are done grilling, remove them from the heat and let them cool for a minute. Add the grilled peaches to the salad mixture, ensuring even distribution.

5. Top with cheese and pecans

Sprinkle crumbled goat cheese and maple glazed pecans over the salad. Drizzle the prepared vinaigrette on top right before serving.

How to Store It

Fridge: store in an airtight container for up to 2 days.
Freezer: no, the salad will not freeze well.
Reheat: not applicable; serve chilled.

Tips for Best Results

• Allow the grilled peaches to cool slightly so they don’t wilt the greens.
• Serve the vinaigrette on the side if making ahead to keep the salad fresh.
• Choose ripe peaches for the best flavor and texture.
• Adjust the sweetness of the vinaigrette to your taste preference.

Serving Suggestions

• Pair with grilled chicken for a complete meal.
• Serve alongside a light white wine for a refreshing summer dinner.
• Enjoy as a side dish at your next outdoor barbecue.