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Seriously, I can’t believe how fast this summer is going by for me. Does anyone else feel that their summer too is quickly passing? I had anticipated on posting lots of great tasting, low calorie recipes this summer, but have been so busy with work and my family. In fact, Fourth of July is already here this week and I didn’t get the chance to make the dessert, a gluten free almond cake topped with warm berries, that I had planned on posting. I will attempt to do so before summer is over.
I made this salad a few weeks ago, prior to our family trip to Hawaii, and the weekend in Catalina, as a side, and served with lamb chops [will post the recipe soon] and couscous. During all of my busyness, I misplaced the recipe I had written down while making this salad. Luckily, looking at these photos of the salad helped me to remember the ingredients, and keeping my fingers crossed, hopefully the correct measurements.
Peaches are my favorite fruit and one of the reasons that I love summer so much. You’re going to enjoy the flavors in this salad if you are a peach lover like me. Naturally sweet peaches, feta, and candied pecans come together to create an incredibly delicious salad. Homemade dressing adds another layering of flavor. The preparation steps are not difficult, and the result will be a beautiful plate of salad with the taste of summer. Hurry up and make this salad because summer will be gone before you know it.
Grilled Peach Salad, Candied Pecans + Balsamic Dressing
For the Balsamic Dressing
[Makes about 1 ¼ cups]
- ¾ cup olive oil
- ¾ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1-tablespoon honey
- ¼ teaspoon salt
Mix all ingredients in a jar with a tight fitting lid and shake until well blended. This dressing keeps for several days in the fridge.
For the Candied Pecans
- 2 cups pecan halves
- 1/3-cup maple syrup
- 1/8-teaspoon salt
Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.
For the Grilled Peaches
- 4 or 5 medium peaches, pitted and sliced
- Cooking spray
Heat a grill pan over medium heat. Coat pan with cooking spray. Arrange peaches on grill pan; grill 2 minutes on each side or until grill marks appear
For the Salad
- 8 cups (or 1 bag) spring mix
- 1 cup Reduced Fat Feta, crumbled
- Candied Pecans
- Balsamic Dressing
- Grilled Peaches
In a salad bowl, combine the spring mix, feta, and candied pecans, and toss well. Add several tablespoons of the balsamic vinaigrette and toss, adding more vinaigrette as necessary. Divide among salad plates and top with the grilled peaches.
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Hannah Flowers says
I made this tonight and it was sooo good! Thanks for the recipe, Dori. The peaches and balsamic dressing paired wonderfully.
Dori Grasska says
HI Hannah! I’m so glad you enjoyed the grilled peach salad. It’s one of my favorites.
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Peter fadrick says
That looks so cool and refreshing. When my garden starts up, I can finally make this.
cheese board & salad bowl