Grilled Peach Summer Salad with Maple Vinaigrette
This grilled peach summer salad combines sweet, smoky peaches with fresh arugula, crunchy pecans, creamy mozzarella, and a tangy maple vinaigrette. It’s a quick and wholesome dish that works beautifully as a light lunch, appetizer, or side for summer gatherings.
Ingredients
For the Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1½ tablespoons pure maple syrup
- ¼ teaspoon sea salt
- freshly cracked black pepper (to taste)
For the Salad
- 2 peaches (cut into 8 slices each, pits removed)
- 4 cups baby spinach
- 2 cups arugula
- 6 mint leaves, torn into small pieces
- ½ cup english cucumber, sliced and halved
- ½ cup fresh mozzarella, torn into pieces
- ½ cup pecans, toasted toasted
Instructions
- Mix together dressing ingredients in a small bowl or jar. Combine well.
- Preheat grill (BBQ) to medium. Lightly brush peach slices on both sides and place cut side down on hot grill for about 5 minutes per side. Peaches will be done when grill marks appear and peaches become slightly soft. Transfer to plate and cool.
- In a large serving bowl, layer spinach, arugula, mint, cucumber, fresh mozzarella and pecans. Top with grilled peaches.
- Drizzle salad evenly with dressing. Serve immediately.
Notes
- Cut the peach lengthwise all around, then gently twist the two halves apart to expose the pit.
- For added protein, this salad pairs well with grilled chicken, shrimp or salmon.
- Make it vegan by omitting mozzarella or swapping it out for plant-based cheese.
- Want to prep ahead? Layer ingredients in bowl, cover and store in refrigerator up to one day before. Toss pecans and dressing immediately before serving.