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My Grilled Peach Salad with Honey Poppy Seed Dressing is the perfect salad for summer. The sweet, juicy peaches are beautifully caramelized on the grill and pair nicely with the subtly sweet dressing. I pile the peaches over spicy arugula which cuts this salad’s sweetness with a peppery bite. I finish the salad with almonds for extra crunch and blueberries for bright summery flavor. Strawberries work great too! Serve as a side salad or add grilled chicken for an easy weeknight dinner.
Ingredients:
For the dressing:
1/3 cup of apple cider vinegar
1/4 cup of honey
1 tablespoon of dijon mustard
1 tablespoon of poppy seeds
salt and pepper, to taste
1/3 cup of vegetable or canola oil
For the salad:
2 – 3 peaches
2 tablespoons of vegetable or canola oil
3 – 4 cups of arugula
1/2 cup of blueberries
1/4 cup of slivered almonds
Directions:
Begin by making the dressing. Measure out all dressing ingredients.
In a medium bowl, whisk together the vinegar, honey, mustard, poppy seeds, salt and pepper. Slowly drizzle in the oil while whisking.
Whisk until all the oil is incorporated. Taste for seasoning and adjust if desired. Set the dressing aside.
Toss the peaches in a medium bowl with the two tablespoons of oil.
Grill the peaches until they have a nice char on both sides. Depending on your grill, this will take approximately 4 – 5 minutes per side.
To assemble, toss the arugula with the dressing and top with peaches, almonds and blueberries. Enjoy!
Notes: Dressing will stay fresh for a week in the fridge. Separation is natural, simply re-whisk or shake the dressing vigorously until it has reincorporated.
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Grilled Peach Salad with Honey Poppy Seed Dressing
- Prep Time: 25 Min
- Total Time: 25 Min
- Yield: 2-4 1x
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Pin RecipeDescription
Grilled Peach Salad with Honey Poppy Seed Dressing is the perfect salad for summer. The sweet, juicy peaches are beautifully caramelized on the grill and pair nicely with the subtly sweet dressing. Add almonds for extra crunch and blueberries for bright summery flavor. Strawberries work great too! Serve as a side salad or add grilled chicken for an easy weeknight dinner.
Ingredients
DRESSING
- 1/3 cup of apple cider vinegar
- 1/4 cup of honey
- 1 tablespoon of dijon mustard
- 1 tablespoon of poppy seeds
- salt and pepper, to taste
- 1/3 cup of vegetable or canola oil
SALAD
- 2 – 3 peaches
- 2 tablespoons of vegetable or canola oil
- 3 – 4 cups of arugula
- 1/2 cup of blueberries
- 1/4 cup of slivered almonds
Instructions
Begin by making the dressing. Measure out all dressing ingredients.
In a medium bowl, whisk together the vinegar, honey, mustard, poppy seeds, salt and pepper. Slowly drizzle in the oil while whisking.
Whisk until all the oil is incorporated. Taste for seasoning and adjust if desired. Set the dressing aside.
Toss the peaches in a medium bowl with the two tablespoons of oil.
Grill the peaches until they have a nice char on both sides. Depending on your grill, this will take approximately 4 – 5 minutes per side.
To assemble, toss the arugula with the dressing and top with peaches, almonds and blueberries. Enjoy!
Recipe Tip: Dressing will stay fresh for a week in the fridge. Separation is natural, simply re-whisk or shake the dressing vigorously until it has reincorporated.
