Grilled Peach Salad with Blackberries, Avocado and Maple Pecans (Summer Salad)

A colorful salad in a rustic wooden bowl, featuring blackberries, blueberries, grilled peach slices, pecans, red onion, fresh basil, mint leaves, and crumbled cheese.

Grilled Peach Salad with Blackberries, Avocado and Maple Pecans (Summer Salad)

This blackberry peach salad is loaded with grilled peaches, avocado, blackberries, blueberries, Gorgonzola, and maple-glazed pecans. Fresh, colorful, and ready in just 25 minutes. This grilled peach salad is perfect for summer dinners, BBQs, potlucks, or entertaining.

Course Salad

Cuisine Mediterranean

Keyword blackberry peach salad, summer peach salad

Prep Time 20

Cook Time 5

Total Time 25

Servings

Calories 704kcal

Author Julia

Ingredients

For the quick pickled onions

1 medium red onion thinly sliced
¾ cup vinegar
½ teaspoon granulated sugar
½ teaspoon kosher salt

For the maple glazed pecans

1 ½ cups pecan halves
¼ cup maple syrup
pinch flaky sea salt
sprinkle ground cinnamon

For the salad

2 medium peaches sliced
4 cups baby spinach
2 cups arugula
1 small English cucumber sliced
quick pickled onions (from above)
1 avocado ripe, sliced
1 cup blackberries
¾ cup blueberries
¾ cup crumbled Gorgonzola cheese
fresh basil leaves for garnish
fresh mint leaves for garnish

For the Lemon Basil Mint Dressing

¼ cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
1 tablespoon finely chopped fresh basil
1 teaspoon finely chopped fresh mint
¼ teaspoon salt
Freshly cracked black pepper to taste

US Customary - Metric

Instructions

Make the quick pickled onions: In a jar, bowl or heatproof container, combine the vinegar, sugar, and salt and stir until dissolved.
Place the sliced red onions in a colander set over the sink. Carefully pour boiling water over the onions, allowing the water to drain away completely.
Transfer the onions to the vinegar mixture and stir gently to coat. Set aside while you prepare the remaining ingredients. The onions will lightly pickle and their flavor continues to develop as they sit.
Make the maple glazed pecans: Add the pecans and maple syrup to a large skillet and place over medium-low heat. Cook, stirring frequently, until the maple syrup thickens and evenly coats the pecans.
Remove the skillet from the heat and sprinkle the pecans with flaky sea salt and a pinch of cinnamon.
Spread them onto a plate or parchment-lined surface to cool. As they cool, the maple coating will cling to the pecans and create a caramelized, glossy finish.
Grill the peaches: heat a grill pan or skillet over medium-high heat and cook the peach slices briefly on each side until lightly caramelized with visible grill marks. Allow them to cool slightly before assembling the salad.
Make the dressing: whisk together the olive oil, lemon juice, honey, Dijon mustard, basil, mint, salt, and pepper until smooth and fully combined.
Assemble the salad: place the spinach and arugula in a large serving bowl or in small individual bowls. Drizzle with a small amount of the dressing and toss gently until the leaves are lightly coated.
Arrange the cucumber, pickled onions, sliced avocado, peaches, blackberries, and blueberries over the top. Sprinkle with the Gorgonzola and maple-glazed pecans.
Finish with fresh basil and mint leaves and drizzle with additional dressing just before serving.

Notes

For the most attractive presentation, reserve a handful of pecans, berries, and cheese to scatter over the finished grilled peach salad just before serving.
Dress the greens lightly. It is easier to add more dressing later than to fix an overdressed salad.

Make-Ahead and Storage Tips

Maple-Glazed Pecans: Make up to 3 days ahead and store in a dry, airtight container.
Pickled onions: Make up to 3 days ahead — they only get better. Store refrigerated in their brine. The quick pickled onions can be refrigerated for up to 2 weeks.
Dressing: Whisk up to 2 days ahead and refrigerate in a sealed jar.
Refrigerator: If preparing ahead, store the dressing, glazed pecans, pickled onions, and salad components separately in airtight containers in the refrigerator. Assemble just before serving for the freshest texture and appearance.

Nutrition