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Grilled peaches salad with arugula, goat cheese, walnuts, and balsamic glaze served outdoors in a summer setting.

Grilled Peaches Salad with Arugula, Goat Cheese, and Walnuts Recipe

Grilled Peaches Salad with Arugula, Goat Cheese, and Walnuts is a fresh summer dish that blends sweet, smoky peaches with creamy cheese, crunchy nuts, and tangy balsamic glaze. Quick to prepare and full of flavor, it’s perfect for BBQs, picnics, or light dinners.
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Prep Time 5 minutes
Cook Time 7 minutes
Assembly Time 3 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer, Breakfast, Dessert, treat
Cuisine: Mediterranean-Inspired, Modern American
Calories: 250
Ingredients Method

Ingredients
  

  • 4 ripe but firm peaches halved and pitted
  • 6 cups fresh arugula washed and dried
  • ½ cup crumbled goat cheese
  • ½ cup walnuts toasted
  • 2 tbsp olive oil for brushing peaches + dressing
  • 2 tbsp balsamic glaze or balsamic vinegar reduced
  • 1 tbsp honey optional, for extra sweetness
  • Pinch of salt and black pepper

Method
 

  1. Prep peaches – Cut peaches in half and remove pits. Brush lightly with olive oil.
  2. Grill peaches – Place cut-side down on a hot grill or grill pan. Cook 2–3 minutes until caramelized and grill marks appear.
  3. Toast walnuts – In a dry pan, toast walnuts for 2–3 minutes until fragrant.
  4. Assemble salad – Place arugula on a large platter or divide onto plates. Top with grilled peaches, crumbled goat cheese, and walnuts.
  5. Dress it – Drizzle with balsamic glaze, a touch of olive oil, and honey if using. Season with salt and pepper.
  6. Serve immediately – Best enjoyed while peaches are warm.