If you are craving a salad that bursts with vibrant flavors and textures, the Grilled Peach Salad with Candied Curry Pecans and Blueberries Recipe is exactly what you need. This salad brilliantly balances the smoky sweetness of grilled peaches, the spicy crunch of candied curry pecans, and the juicy tartness of fresh blueberries, all drizzled with a luscious honey vinaigrette. It’s a stunning dish that feels both fresh and indulgent, perfect for impressing guests or elevating a simple dinner with a touch of gourmet charm.
Ingredients You’ll Need
Every ingredient in this salad plays a vital role in creating layers of flavor, from the creamy tang of yogurt to the punchy sweetness of honey and the aromatic kick of curry powder. These simple yet thoughtful elements work together beautifully, making this dish as colorful in taste as it is in appearance.
- Honey: Adds natural sweetness that enhances both the vinaigrette and candied pecans.
- Plain Greek yogurt: Brings creaminess to the dressing with a subtle tang; swap with mayonnaise for dairy-free options.
- Extra virgin olive oil: Provides fruitiness and richness in the vinaigrette.
- Apple cider vinegar: Lends a bright, slightly sharp acidity to balance the sweetness.
- Balsamic vinegar: Contributes depth and a touch of mellow sweetness.
- Sea salt: Enhances all the flavors and lifts the overall taste.
- Pecans: Offer a buttery, crunchy base for the candied curry coating.
- Curry powder: Introduces a warm, aromatic spice that elevates the pecans uniquely.
- Butter: Adds richness and helps prevent pecans from sticking together.
- Ripe but firm peaches: The star ingredient—will soften beautifully on the grill without losing shape.
- Avocado oil: A neutral oil perfect for coating peaches before grilling to prevent sticking.
- Baby arugula: Peppery greens that provide a fresh, slightly bitter contrast.
- Blueberries: Juicy bursts of color and natural tartness.
- Crumbled goat cheese: Adds creamy tang; swap for diced avocado to keep it dairy-free.
How to Make Grilled Peach Salad with Candied Curry Pecans and Blueberries Recipe
Step 1: Prepare the Honey Vinaigrette
Begin by combining honey, Greek yogurt, extra virgin olive oil, apple cider vinegar, balsamic vinegar, and a pinch of sea salt in a mason jar. Seal the jar and shake it vigorously until the dressing emulsifies into a smooth, flavorful vinaigrette that will beautifully tie together the salad’s components.
Step 2: Make the Candied Curry Pecans
Place pecans, honey, curry powder, and sea salt in a frying pan over medium-high heat. Stir as the mixture boils and thickens, allowing the pecans to get coated in a sticky, spicy glaze. Once the pan looks dry, remove it from the heat and stir in butter to keep the pecans luscious and separated. Let them cool while you move on to the next step.
Step 3: Grill the Peaches
Preheat the grill on high. Slice the peaches into wedges after removing the pits and toss them with avocado oil for an even coating. Grill for 2 to 3 minutes per side until you see those beautiful grill marks and the flesh softens but holds shape. This step intensifies the peach’s sweetness and adds a smoky nuance that’s irresistible.
Step 4: Assemble the Salad
In a large bowl, bring together the baby arugula, warm grilled peaches, fresh blueberries, crumbled goat cheese, and cooled candied curry pecans. Drizzle the honey vinaigrette over everything and toss gently, making sure every bite has a balance of creamy, sweet, spicy, and tangy elements.
Step 5: Serve
Serve the salad immediately for the best experience. Feel free to add extra goat cheese or diced avocado on top if you want a bit more creaminess. This salad dazzles on its own but shines brightest when served fresh and colorful.
How to Serve Grilled Peach Salad with Candied Curry Pecans and Blueberries Recipe
Garnishes
A sprinkle of microgreens or delicate fresh herbs like mint or basil works beautifully to add a fresh aroma and pop of green to your salad plate. A light drizzle of extra honey or a flick of olive oil can also enhance the presentation and taste.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a light but satisfying meal. Alternatively, serving it alongside crusty artisan bread or a chilled white wine like Sauvignon Blanc makes for a perfect summer lunch or dinner.
Creative Ways to Present
For a stunning appetizer, plate the salad in individual glass bowls or on rustic wooden boards. Layer the ingredients with care to showcase the colorful peaches, vibrant blueberries, and crunchy pecans. You can also turn this salad into a party platter by serving components separately and letting guests build their own.
Make Ahead and Storage
Storing Leftovers
Store leftover salad components separately if possible. Keep the candied pecans in an airtight container and the grilled peaches wrapped in plastic wrap or a sealed container in the fridge. The arugula and fresh blueberries are best added fresh to maintain their texture and flavor.
Freezing
This salad does not freeze well due to the fresh fruits and delicate greens. For best quality, prepare only the amounts you plan to eat or store components individually, like pecans, which freeze fine.
Reheating
Reheat leftover grilled peaches gently in a warm skillet or microwave for a few seconds to bring back their softness and warmth. Avoid reheating the entire salad to preserve the freshness of the greens and the texture of the pecans.
FAQs
Can I make this salad vegan?
Absolutely! Swap the Greek yogurt with vegan mayo or a non-dairy yogurt and replace goat cheese with diced avocado. Make sure your honey is replaced with maple syrup or agave to make it fully vegan.
What if I don’t have a grill?
No grill? No problem! You can use a grill pan or even roast the peaches in the oven at high heat for about 5-7 minutes to get that nice caramelization.
How spicy are the candied curry pecans?
The curry powder adds a mild warmth and aromatic spice rather than heat, so it’s gentle enough to complement the sweetness without overpowering the salad.
Can I use other fruits instead of peaches?
Yes! Nectarines or plums can work beautifully as alternatives. Just be sure to use firm fruits that will hold up on the grill.
How long does the salad stay fresh?
When assembled, it’s best enjoyed immediately. If you need to store leftovers, keep components separated and combine shortly before serving for optimal freshness within 24 hours.
Final Thoughts
There’s something truly magical about this Grilled Peach Salad with Candied Curry Pecans and Blueberries Recipe that turns simple ingredients into an unforgettable experience. Its mix of sweet, spicy, creamy, and tangy notes is a delightful celebration of summer flavors you deserve. I can’t wait for you to try it and see how this vibrant salad becomes one of your seasonal favorites!
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Grilled Peach Salad with Candied Curry Pecans and Blueberries Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This Grilled Peach Salad is a delightful combination of sweet, tangy, and savory flavors. Juicy grilled peaches are paired with peppery arugula, fresh blueberries, creamy goat cheese, and crunchy candied curry pecans, all brought together with a luscious honey vinaigrette. Perfect for a refreshing and light meal or side dish.
Ingredients
Honey Vinaigrette
- 2 tablespoons honey
- 2 tablespoons plain Greek yogurt (or 1 tablespoon mayonnaise for dairy-free)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- A pinch of sea salt
Candied Curry Pecans
- ¼ cup pecans
- 1 tablespoon honey
- ½ teaspoon curry powder
- ¼ teaspoon sea salt
- 1 teaspoon butter
Grilled Peaches
- 4 ripe but firm peaches
- ½ teaspoon avocado oil (or another neutral-flavored oil)
Salad
- 5 ounces baby arugula
- ½ cup blueberries
- ¼ cup crumbled goat cheese (or diced avocado for dairy-free)
Instructions
- Prepare the Honey Vinaigrette: In a 1-cup mason jar, combine the honey, Greek yogurt, olive oil, apple cider vinegar, balsamic vinegar, and a pinch of sea salt. Close the jar and shake until the ingredients are well mixed. Set aside.
- Make the Candied Curry Pecans: Place the pecans, honey, curry powder, and sea salt in a small frying pan over medium-high heat. Bring the mixture to a boil and cook until the pan is dry, about 2 minutes. Remove the pan from the heat and stir in the butter to prevent the pecans from sticking together. Set aside to cool.
- Grill the Peaches: Preheat your grill to high heat. Cut the peaches in half and remove the pit, then cut each peach half into three wedges. Place the peaches in a medium-sized bowl and toss with avocado oil. Grill the peaches for 2-3 minutes on each side, or until grill marks appear and the peaches become soft and slightly caramelized. Use an offset spatula to carefully remove the peaches from the grill to avoid sticking.
- Assemble the Salad: In a large bowl, combine the arugula, grilled peaches, blueberries, crumbled goat cheese, and candied curry pecans. Drizzle with the honey vinaigrette and toss gently to combine.
- Serve: Serve immediately, garnishing with extra crumbled goat cheese or diced avocado if desired.
Notes
- For a dairy-free option, substitute Greek yogurt in the vinaigrette with mayonnaise and goat cheese with diced avocado.
- Ensure peaches are firm but ripe to hold their shape while grilling.
- The candied pecans can be prepared ahead and stored in an airtight container.
- Use neutral-flavored oil like avocado oil to prevent overpowering the peaches’ natural sweetness.
- This salad is best enjoyed fresh to retain the texture of the ingredients.
