Grilled Peach Salad

This grilled peach salad with honey mustard lemon dressing is a vibrant summer salad packed with sweet peaches, creamy avocado, arugula, blueberries, crunchy pistachios, toasted pine nuts, and tangy feta. Perfect for weeknight dinners, BBQ sides, or entertaining guests.

Course Salad

Cuisine American

Keyword grilled peach salad

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 366kcal

Author Julia

Ingredients

Salad:

3 medium ripe yellow peaches (450 grams), sliced
1 large avocado (200 grams), sliced
5 oz arugula (150 grams)
½ small red onion (50 grams) very thinly sliced
½ cup crumbled feta goat cheese, or gorgonzola (75 grams)
⅓ cup toasted pine nuts (40 grams)
¼ cup shelled pistachios (25 grams), chopped
⅓ cup fresh blueberries (50 grams)
fresh basil leaves (10 grams)

Honey Mustard Lemon Dressing:

2 tablespoons fresh lemon juice (30 milliliters)
1 tablespoon Dijon mustard (15 grams)
1 tablespoon honey (15 milliliters)
½ teaspoon lemon zest
½ teaspoon dried Italian seasoning
¼ cup extra virgin olive oil (60 milliliters)
Salt and freshly ground black pepper to taste

US Customary - Metric

Instructions

Preheat a grill pan or outdoor grill over medium heat. Lightly oil the grates and grill peach slices for 1–2 minutes per side until grill marks form. Let cool slightly. If using fresh, just slice and set aside.
In a dry skillet over medium heat, toast pine nuts and chopped pistachios for 3–5 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
In a small bowl or jar, whisk together lemon juice, Dijon mustard, honey, Italian seasoning, and lemon zest. Slowly stream in the olive oil while whisking until emulsified. Season with salt and black pepper to taste.
On a large serving platter or in a salad bowl, arrange the arugula as a base. Top with peach slices, avocado, red onion, blueberries, basil, and crumbled cheese. Sprinkle with toasted pine nuts and pistachios.
Drizzle the honey mustard lemon dressing over the salad right before serving.

Notes

Peaches: Overripe peaches fall apart on the grill—I go for slightly firm ones for the best results. If you don’t want to fire up the grill, sear peach slices in a cast iron skillet for the same caramelized effect. you can also skip the grilling and just use fresh peaches.
Nuts: You literally can use any nuts you like. Try using smoked almonds or candied pecans - so good!! Or, for nut-free version, use pumpkin seeds or sunflower seeds.
To prevent the avocado from browning, drizzle the avocado slices with lemon juice before adding them to the salad. It slows oxidation and also ties in nicely with the dressing.
Adjust the dressing: Taste and adjust lemon juice vs. honey depending on your peaches’ sweetness.
Storage Tips: Store undressed salad in an airtight container in the fridge for up to 2 days. Keep dressing separate.
Make-Ahead: Grill peaches and toast nuts up to 1 day ahead. Assemble salad just before serving and drizzle dressing last minute.

Nutrition