Ingredients
- 4 ripe peaches, halved and pitted
- 1 tablespoon olive oil
- 6 cups mixed salad greens (such as arugula, spinach, and kale)
- 1/2 cup crumbled goat cheese
- 1/4 cup toasted pecans
- 1/4 cup sliced red onions
- 2 tablespoons balsamic glaze
- Salt and pepper to taste
If you don’t have goat cheese on hand, feta or blue cheese work as excellent substitutes. And for those who prefer a nut-free version, try adding sunflower seeds for a crunchy alternative.
Instructions
- Preheat your grill to medium heat. Brush the cut sides of the peaches with olive oil to prevent sticking.
- Place the peaches on the grill, cut side down. Grill for about 3-4 minutes or until grill marks appear, then flip and grill for another 3 minutes.
- In a large bowl, toss salad greens with a pinch of salt and pepper. This is something my mom always did to layer in flavors right from the start.
- Arrange the grilled peaches on top of the greens. I like to alternate the direction of the peaches for a visually appealing presentation.
- Sprinkle the crumbled goat cheese, toasted pecans, and red onion slices over the salad.
- Drizzle with balsamic glaze, adding more or less depending on your preference.
- Give the salad a gentle toss just before serving to ensure each bite is a perfect balance of flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International