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- Ripe peaches - Arugula or mixed greens - Goat cheese - Pecans - Balsamic glaze - Olive oil - Salt and pepper - Fresh basil leaves (optional) When making this grilled peach salad with goat cheese, the right ingredients make all the difference. Start with ripe peaches. Look for peaches that are soft and fragrant. They should yield slightly when you press them. This means they will be juicy and sweet. Next, choose your greens. Arugula offers a peppery bite, while mixed greens provide a mild taste. Both work well in this salad. Goat cheese adds a creamy texture and tangy flavor. Crumble it over the salad just before serving for a delightful touch. Pecans bring a nice crunch. Toast them lightly to enhance their flavor. Balsamic glaze is a sweet and tangy finish. It ties all the flavors together. Use high-quality olive oil for drizzling. It adds richness and depth. Don’t forget salt and pepper to taste. They enhance all the flavors in the dish. Lastly, fresh basil leaves add a pop of color and aroma. They are optional, but I highly recommend them. - Calories per serving: Approximately 250 - Macronutrients: - Fats: 18g - Carbohydrates: 18g - Proteins: 6g - Dietary considerations: This salad is gluten-free and vegetarian. This grilled peach salad with goat cheese is not just tasty but also healthy. It's a great choice for a light meal or side dish. You can find the full recipe in the article. - Preheating the grill: Start by preheating your grill to medium-high heat. This is key for perfect grill marks. A hot grill helps the peaches caramelize well. - Preparing the peaches: Halve and pit four ripe peaches. Brush each half with olive oil. Sprinkle a pinch of salt and pepper on them. This enhances their natural sweetness. - Grilling time and technique: Place the peach halves cut-side down on the grill. Grill them for about 3-4 minutes. Look for nice grill marks and slight softening. - How to check for doneness: Gently press the peaches with tongs. If they feel soft but not mushy, they are ready. Remove them from the grill and let them cool slightly. - Layering ingredients for best presentation: In a large bowl, toss your arugula with olive oil, salt, and pepper. On a serving platter, layer the dressed arugula first. Place your grilled peach halves on top. - Tips for drizzling balsamic glaze: Before serving, drizzle the balsamic glaze over the salad. This adds a sweet and tangy finish. You can use a spoon for more control. A little goes a long way! For the full details on this delicious recipe, check out the Full Recipe. To get soft and juicy peaches, choose ripe ones. A ripe peach will give slightly when you press it. Brush your peaches with olive oil. This keeps them moist and helps them grill better. Place them cut-side down on the grill. Grill for 3 to 4 minutes. Keep an eye on them to avoid overcooking. You want those lovely grill marks and a bit of softness. If you don't have goat cheese, feta is a great swap. It offers a similar tangy taste. For greens, arugula shines, but you can use mixed greens too. Spinach or kale also work well and add a different flavor. This makes your salad fun and unique. You can make a simple vinaigrette with olive oil and vinegar. Mix three parts oil with one part vinegar for balance. Add salt and pepper for extra taste. If you love balsamic glaze, drizzle it over your salad. Its sweet flavor pairs perfectly with grilled peaches and goat cheese. This combination truly elevates the dish. For the full recipe, check out the Grilled Peach Salad with Goat Cheese. {{image_2}} You can make this salad even more exciting by adding proteins. Grilled chicken or shrimp works well. Simply cook them on the grill alongside the peaches. Their savory flavor pairs perfectly with the sweet peaches and creamy goat cheese. You can also use seasonal fruits. Try strawberries in spring or figs in fall. Each fruit adds a unique taste and texture. You can experiment with whatever is fresh and available. To make this salad vegan, swap the goat cheese for a plant-based cheese. You can also use a creamy avocado instead. This keeps the rich texture while making it dairy-free. If you're watching carbs, skip the pecans. You can also reduce the balsamic glaze. Adding more greens can keep the volume high without the extra carbs. For a Mediterranean twist, add olives and roasted red peppers. These ingredients bring in salty and sweet notes that complement the peaches. If you want an Asian flair, sprinkle sesame seeds and add soy sauce to the dressing. This will give the salad a whole new taste. Each twist adds fun and flavor, making it your own. For the complete recipe, check out the Full Recipe section. To store your grilled peach salad, place it in an airtight container. If you plan to eat it later, keep the dressing separate. This keeps the greens fresh and crisp. When storing, try to avoid stacking the salad too high. This helps prevent bruising the peaches and crumbling the goat cheese. You can prep the components in advance. Grill the peaches and let them cool. Store them in the fridge for up to two days. You can wash and dry the arugula or greens ahead of time. To keep it fresh, wrap it in a damp paper towel and place it in a sealed bag. For assembly, just layer the arugula, grilled peaches, and toppings right before serving. The salad lasts about three days in the fridge. However, the greens may wilt sooner. Look for signs of spoilage, like brown edges on the arugula or a sour smell from the goat cheese. If you notice these signs, it’s best to toss the salad. Enjoy your meal while it’s fresh! For the full recipe, check out the earlier sections. Can I use canned peaches instead? Yes, you can use canned peaches. However, fresh peaches taste better. Canned peaches may be too soft. If you use them, drain and pat dry. You might skip grilling them. Is it possible to grill the salad? Grilling the salad itself is not common. You can grill the greens lightly, but it changes the texture. Stick to grilling the peaches for the best flavor. Best drinks to pair with the salad This salad pairs well with white wine. A crisp Sauvignon Blanc enhances the flavors. If you prefer non-alcoholic drinks, try sparkling water with lemon. Creating a full meal with this dish To make a full meal, add a protein. Grilled chicken or shrimp works great. You can also serve bread on the side for a complete feast. Scaling the recipe for larger gatherings To serve more people, just double the ingredients. Use eight peaches, eight cups of greens, and so on. This salad is easy to scale for any event. Individual servings or meal prep ideas For meal prep, divide the salad into jars. Layer the ingredients to keep them fresh. Add the balsamic glaze just before eating to avoid sogginess. For the full recipe, refer to the main article. This salad combines ripe peaches, greens, and goat cheese for a fresh taste. You learned how to grill peaches and assemble the salad for a perfect dish. Use the tips to customize it and enhance flavors. Whether vegan or with added proteins, this salad fits your needs. Store it properly and enjoy for days. Make it your own with different ingredients or dressings. Now, you have the tools to impress at any meal. Enjoy creating and sharing this delicious recipe!

Grilled Peach Salad with Goat Cheese

Elevate your summer dining with this delicious Grilled Peach Salad with Goat Cheese! This vibrant dish combines perfectly grilled peaches, fresh arugula, creamy goat cheese, and toasted pecans, all drizzled with balsamic glaze for a delightful burst of flavor. Perfect as a light main course or a side salad, it's easy to make in just 20 minutes. Click through to discover the full recipe and enjoy a taste of summer!
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Ingredients
  

4 ripe peaches, halved and pitted

4 cups arugula (or mixed greens)

1 cup goat cheese, crumbled

1/3 cup pecans, toasted

1/4 cup balsamic glaze

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the grill to medium-high heat.

    Brush the peach halves with olive oil, and season with a pinch of salt and pepper.

      Place the peaches cut-side down on the grill. Grill for about 3-4 minutes until grill marks appear and the peaches are slightly softened.

        While the peaches are grilling, in a large bowl, toss the arugula (or mixed greens) with a drizzle of olive oil and a pinch of salt and pepper.

          Once the peaches are done, remove them from the grill and let them cool slightly.

            On a serving platter, arrange the dressed arugula as a base, then place the grilled peaches on top.

              Sprinkle the crumbled goat cheese and toasted pecans over the salad.

                Drizzle the balsamic glaze over the entire salad just before serving.

                  Add fresh basil leaves for an aromatic garnish if desired.

                    Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4