Food & Drink
by Aspect County

Grilled Peach and Arugula Salad with Balsamic Vinaigrette

For the Salad

  • 4 ripe peaches, halved and pitted
  • 5 ounces (150g) baby arugula
  • 1/2 cup crumbled goat cheese or feta cheese
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup dried cranberries or cherries

For the Balsamic Vinaigrette

  1. 1/4 cup balsamic vinegar
  2. 1/3 cup extra-virgin olive oil
  3. 1 tablespoon Dijon mustard
  4. 1 garlic clove, minced
  5. 1 teaspoon honey (optional, for a touch of sweetness)
  6. Salt and pepper to taste

Adobe Stock 117575775


  • Preheat your grill or grill pan to medium-high heat.
  • In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, honey (if using), and season with salt and pepper. Set aside the vinaigrette.
  • Lightly brush the peach halves with olive oil to prevent sticking. Place the peaches on the preheated grill, cut-side down, and cook for about 2 – 3 minutes or until grill marks appear. Then, flip the peaches and grill for another 2 – 3 minutes until they are slightly softened. Remove from the grill and let them cool for a moment.
  • In a large salad bowl, add the baby arugula, crumbled goat cheese (or feta), chopped walnuts (or pecans), and dried cranberries (or cherries).
  • Once the grilled peaches have cooled slightly, slice them into wedges and add them to the salad bowl.
  • Drizzle the balsamic vinaigrette over the salad and toss everything together gently until all the ingredients are coated with the dressing.
  • Serve immediately and enjoy your Grilled Peach and Arugula Salad! You can also add grilled chicken or tofu to make it a more substantial meal.
  • This salad is bursting with flavours and textures, making it a delightful option for a light lunch or a side dish at dinner. Enjoy the summer goodness!