Grilled Peach Summer Salad

Dishplay_it with Myriam
by Dishplay_it with Myriam
4 servings
20 min

Summer fruits are so delicious this time of the year, from berries to nectaries and nothing better than peaches, they are sweet and so yummy. The right combination of ingredients for a blast of flavors. The nice peppery bite from the arugula with the grilled sweet peaches, the creamy tangy gorgonzola cheese add a punch, then the crunchy layer from the glazed nuts and so luscious with a velvety honey balsamic vinaigrette.

This summer salad recipe will be on repeat as long as I keep finding the yummy peaches.

Just 5 basic ingredients:

  • arugula
  • grilled peaches
  • gorgonzola
  • glazed nuts
  • honey balsamic vinaigrette.

Just 5 ingredients to a summer favorite salad.

For this recipe I recommend using medium ripe peaches and use a little oil to avoid them sticking tot he grill. My favorite choice will be using the spray avocado oil.

This easy recipe for glazed nuts is so simple and tasty. The right combination of sweetness from the maple syrup.

Love the combination of ingredients, a very refreshing salad.

I hope you try this summer salad and enjoy it with family and friends.

Let's cook together and elevate home cooked meals!

Enjoy it!



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Grilled Peach Summer Salad
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Glazed nut
  • 1 cup of mix raw slivered almonds and pumpkin seeds
  • 1/4 cup of coconut sugar
  • 1TBSP of butter
Honey Balsamin Vinaigrette
  • 1/4 cup of extra virgin olive oil
  • 2 Tbsp of balsamic vinegar
  • 1Tbsp of honey
  • 1 pinch of garlic powder
  • salt and pepper to taste
Grilled Peach Summer Salad
  • 1/2 bag of organic baby arugula
  • 2 peaches
  • 1/4 cup of shaved gorgonzola
  • 1/4 cup of glazed mixed nuts (see recipe below)
Grilled Peach Summer Salad
For the salad, first start making the glazed nuts.
In a non stick pan, add the coconut sugar, butter and nuts, stir for 5 minutes and then remove from the heat, then on a baking sheet lined with parchment paper spread out nuts in a thin layer and let them cool.
Get the peaches and cut them into wedges and spray them with avocado oil to avoid them sticking to the grill. Now heat up the grill and cook the peach slices about 4-5 minutes each side to get grilled marks.
Now mix all the ingredients for the honey balsamic vinaigrette into a mason jar. Shake until is well mixed.
Let's plate it! On a large plater, add a layer of the arugula, then the grilled peaches wedges, then add the shaved gorgonzola ( you may also use crumble gorgonzola), then a layer of the glazed nuts and the final touch is the velvety honey balsamic vinaigrette.