Description
A vibrant and refreshing grilled peach salad featuring sweet and tangy blackberries, creamy avocado, and crunchy maple-glazed pecans, all tossed with fresh greens, pickled red onions, and a zesty herb-infused dressing. Perfect for a light, nutritious meal or elegant side dish.
Ingredients
Quick Pickled Onions
- 1 medium red onion (thinly sliced)
- 3/4 cup vinegar
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
Maple Glazed Pecans
- 1 1/2 cups pecan halves
- 1/4 cup maple syrup
- pinch flaky sea salt
- sprinkle ground cinnamon
Salad Components
- 2 medium peaches (sliced)
- 4 cups baby spinach
- 2 cups arugula
- 1 small English cucumber (sliced)
- 1 avocado (ripe, sliced)
- 1 cup blackberries
- 3/4 cup blueberries
- 3/4 cup crumbled Gorgonzola cheese
- fresh basil leaves (for garnish)
- fresh mint leaves (for garnish)
Dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped fresh basil
- 1 teaspoon finely chopped fresh mint
- 1/4 teaspoon salt
- Freshly cracked black pepper (to taste)
Instructions
- Make the Quick Pickled Onions: Combine the vinegar, granulated sugar, and kosher salt in a jar, bowl, or heatproof container and stir until fully dissolved.
- Prepare the Onions: Place the thinly sliced red onions in a colander over the sink and carefully pour boiling water over them, allowing the water to completely drain off.
- Pickle the Onions: Transfer the blanched onions into the vinegar mixture, stirring gently to coat evenly. Set aside to lightly pickle and develop flavor while preparing the rest of the salad.
- Cook Maple Glazed Pecans: In a large skillet over medium-low heat, add pecan halves and maple syrup. Stir frequently until the syrup thickens and coats the pecans evenly.
- Season Pecans: Remove the skillet from heat and sprinkle pecans with flaky sea salt and a pinch of ground cinnamon.
- Cool the Pecans: Spread the glazed pecans on a plate or parchment-lined surface to cool, allowing the maple coating to caramelize and become glossy.
- Grill the Peaches: Heat a grill pan or skillet over medium-high heat. Cook peach slices briefly on each side until lightly caramelized with visible grill marks. Let them cool slightly before assembly.
- Prepare the Dressing: In a bowl, whisk together olive oil, fresh lemon juice, honey, Dijon mustard, chopped basil, chopped mint, salt, and freshly cracked black pepper until smooth and fully combined.
- Toss Greens: In a large serving bowl or individual bowls, combine baby spinach and arugula. Drizzle with a small amount of dressing and toss gently to lightly coat the leaves.
- Assemble Salad: Arrange sliced cucumber, pickled onions, avocado slices, grilled peaches, blackberries, and blueberries over the greens. Sprinkle with crumbled Gorgonzola cheese and maple-glazed pecans.
- Finish and Serve: Garnish with fresh basil and mint leaves. Drizzle with additional dressing just before serving for a fresh and flavorful finish.
Notes
- The quick pickled onions can be made ahead and stored in the refrigerator for up to 3 days to deepen flavor.
- If a grill pan is unavailable, a regular skillet can be used to caramelize peaches, or outdoor grilling is also an option.
- For a nut-free version, omit pecans or substitute with toasted seeds such as pumpkin or sunflower.
- Gorgonzola cheese can be swapped with feta or goat cheese for a milder flavor.
- Feel free to adjust the sweetness of the dressing by varying honey amount to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
