Every summer, this is the salad that steals the show. I started making it after a farmer’s market haul when I had way too many peaches and no clue what to do with them all. I threw a few on the grill out of curiosity… and let’s just say, now I plan for extras.

Grilling peaches brings out their natural sweetness, and when you pair that with peppery arugula, creamy goat cheese, and crunchy pecans? Magic. It looks fancy, but it's simple enough to make on a busy weeknight and it always gets compliments.

Ingredients

For the Salad:

• 4 ripe peaches, halved and pitted

• 6 cups arugula (or mixed greens)

• 1/3 cup crumbled goat cheese or feta

• 1/4 cup toasted pecans or walnuts

• Olive oil (for brushing peaches)

For the Balsamic Dressing:

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tsp Dijon mustard

• 1 tsp honey

• Pinch of sea salt and black pepper

Instructions

1. Preheat your grill:
   Brush peach halves lightly with olive oil. Grill cut-side down over medium heat for 3–4 minutes, or until grill marks appear and peaches soften slightly.

2. Make the dressing:
   In a small jar or bowl, whisk together all dressing ingredients until smooth and well combined.

3. Assemble the salad:
   Arrange arugula on a large platter or bowl. Top with grilled peach slices, goat cheese, and toasted nuts.

4. Drizzle & serve:
   Spoon dressing over the salad just before serving. Serve warm or at room temperature.

Sarah’s Tips

• No grill? Use a grill pan or cast-iron skillet on the stovetop.

• Dairy-free? Skip the cheese and add avocado for creaminess.

• Make it a meal: Add grilled chicken or chickpeas for extra protein.

Nutrition (Per Serving)

• Calories: 230

• Carbs: 18g

• Sugars: 14g

• Fat: 15g

• Protein: 4g

• Fiber: 3g