Grilled Peach and Glazed Pecan Salad

Sweet, grilled peaches and tangy, glazed pecans add crunchy zest to salads.

The Salad

  • 4 ripe but firm peaches
  • ½ tsp neutral-flavored oil
  • 5 oz. baby arugula
  • ½ cup blueberries
  • ¼ cup crumbled goat cheese

Glazed Curry Pecans

  • ¼ cup pecans
  • 1 TB honey
  • ½ tsp curry powder
  • ¼ tsp salt
  • 1 tsp butter

Honey Vinaigrette

  • 2 TB honey
  • 2 TB plain Greek yogurt or for dairy-free use 1 TB mayo 
  • 1 TB extra-virgin olive oil
  • 1 TB balsamic vinegar
  • 1 TB apple cider vinegar
  •  Hint of salt


  1. Preheat your grill to high.
  2. Cut the peaches in half and twist them free from the pits. 
  3. Toss each peach half in a small amount of oil.
  4. Place the peaches on the grill for 2-3 minutes on each side. 
  5. Remove the peaches from grill, let them cool and slice each half into 3 pieces.
  6. Mix the pecans, honey, curry powder and salt in a small pan and bring to boil on stovetop over medium-high heat. 
  7. Carefully heat about 2 minutes until the honey-pecan mixture boils and the pan is dry.
  8. Remove the pan from the heat and stir in the butter so the pecans do not stick together. Let glazed pecans cool.
  9. Place the vinaigrette ingredients in a 1-cup mason jar or similar container. Tighten lid and shake until dressing is mixed. 
  10. Place the arugula in a large bowl with grilled peaches, glazed pecans, blueberries and goat cheese. Toss with the dressing and serve immediately. Enjoy! 

Nutrition Information: 1 serving = ¼ of the recipe
calories: 262 kcal, carbohydrates: 33g, protein: 6 g, fat: 13g, saturated fat: 4g, polyunsaturated fat: 2g, monounsaturated fat: 7g, trans fat: 1g, cholesterol:10g, sodium:231mg, sugar:29g, vitamin C:17mg, calcium:104mg, iron:2mg

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