Print

Fresh Grilled Peach Arugula Salad Recipe with Easy Candied Walnuts

fresh grilled peach arugula salad - featured image
Print Recipe

A fresh and vibrant salad featuring smoky grilled peaches, peppery arugula, and crunchy candied walnuts, dressed with a tangy balsamic vinaigrette. Perfect for a light summer meal or side dish.

Ingredients

Scale
  • 2–3 medium fresh peaches, ripe but firm
  • 5 cups fresh arugula
  • 1 cup candied walnuts (homemade)
  • 1 small red onion, thinly sliced
  • ½ cup crumbled feta cheese (optional)
  • 1 cup walnuts (halves or pieces) for candied walnuts
  • ¼ cup granulated sugar
  • 1 tablespoon unsalted butter
  • Pinch of salt
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • ½ teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the Candied Walnuts: In a medium skillet over medium heat, melt the butter. Stir in the sugar and a pinch of salt until it starts to bubble gently. Add the walnuts and toss to coat evenly. Keep stirring for about 5 minutes until the sugar caramelizes and the walnuts are glossy and slightly toasted. Transfer to parchment paper to cool and separate to avoid clumping.
  2. Prep the Peaches: Rinse the peaches and slice them into halves or thick wedges, removing the pits. Pieces should be thick enough to hold together on the grill but thin enough to get caramelized edges.
  3. Grill the Peaches: Preheat your grill or grill pan to medium-high heat. Lightly brush the peaches with olive oil to prevent sticking. Place them cut-side down on the grill and cook for 3-4 minutes until grill marks appear and peaches soften slightly. Flip and grill for another 2 minutes on the skin side. Remove and let cool slightly.
  4. Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified and smooth.
  5. Assemble the Salad: In a large bowl, combine arugula, sliced red onion, grilled peaches, and half of the candied walnuts. Drizzle the dressing over and toss gently to combine without bruising the greens. If using, sprinkle feta cheese on top and finish with remaining walnuts.
  6. Serve Immediately: Best enjoyed fresh while peaches are slightly warm and candied walnuts are crisp.

Notes

Choose peaches that are ripe but firm to avoid mushiness on the grill. Stir candied walnuts constantly to prevent burning. Whisk dressing well to emulsify. Toss salad gently and avoid overdressing to keep greens crisp. Candied walnuts can be made a day ahead and stored in an airtight container.

Nutrition

Keywords: grilled peach salad, arugula salad, candied walnuts, summer salad, fresh salad, easy salad recipe, healthy salad

Find it online: https://spoonmira.com/fresh-grilled-peach-arugula-salad-recipe-with-easy-candied-walnuts/