If you’re craving a salad that bursts with vibrant flavor and textures, you’re going to adore this Grilled Peach Salad with Gorgonzola and Walnuts Recipe. It’s a stunning medley of smoky-sweet grilled peaches, creamy tangy Gorgonzola, crunchy toasted walnuts, and peppery greens—all finished with a luscious balsamic glaze that ties every bite together in pure harmony. Whether you want a light lunch or a show-stopping side, this salad makes a fresh, unforgettable impression that’s perfect for warm days or whenever you want to bring a bit of sunshine to your table.
Ingredients You’ll Need
With just a handful of simple, fresh ingredients, this recipe lets each flavor shine brilliantly. Every component adds a unique texture or layer of taste—sweetness, creaminess, crunch, or a touch of acidity—that makes the Grilled Peach Salad with Gorgonzola and Walnuts Recipe an exciting and balanced dish.
- 4 ripe peaches, halved and pitted: Choose peaches that are perfectly juicy and fragrant for grilling to bring out their natural sweetness.
- 1 tablespoon olive oil: A light brush to prevent sticking and enhance caramelization on the grill.
- 6 cups mixed greens (arugula, spinach, baby kale): A peppery and fresh base that complements the richness of the toppings.
- 1/2 cup crumbled Gorgonzola cheese: Adds a creamy tang and elegant bite to the salad.
- 1/2 cup toasted walnuts: Toasting intensifies their nutty flavor and provides satisfying crunch.
- 1/4 small red onion, thinly sliced: Offers a sharp, crisp contrast to the sweeter elements.
- 2 tablespoons balsamic glaze: A rich, syrupy drizzle that ties all the flavors beautifully.
- Salt and freshly ground black pepper to taste: Essential seasoning to elevate every ingredient.
How to Make Grilled Peach Salad with Gorgonzola and Walnuts Recipe
Step 1: Prepare the Grill and Peaches
First things first, get your grill or grill pan nice and hot over medium-high heat. This heat level is just right for getting those gorgeous grill marks and softening the peaches without turning them mushy. Next, lightly brush each peach half with olive oil—this prevents sticking and helps the peaches caramelize beautifully as they cook.
Step 2: Grill the Peaches
Place the peaches on the grill cut-side down and let them sizzle away for about 3 to 4 minutes. You’ll know they’re ready when you see those alluring grill marks and the peaches start to soften just slightly. The grilling really enhances their natural sweetness so don’t rush this step. Once grilled, remove the peaches and allow them to cool just a bit before slicing each half into wedges—this keeps the salad tidy yet inviting.
Step 3: Assemble the Salad Base
In a large, roomy bowl, toss together your vibrant mixed greens, thinly sliced red onion, and those toasty walnuts. This trio creates a beautiful balance of fresh, spicy, and crunchy textures that serve as the perfect foundation for your grilled peaches and cheese.
Step 4: Add Peaches and Cheese
Carefully lay the grilled peach wedges on top of your greens and sprinkle with the crumbled Gorgonzola. The creamy, slightly pungent cheese complements the smoky fruit in a way that feels both indulgent and fresh—this is the magic moment where everything starts coming together.
Step 5: Dress the Salad
Finish with a generous drizzle of balsamic glaze for that luscious sweetness and tang, then season with salt and freshly cracked black pepper to taste. This final step brightens the flavors and ensures every bite is perfectly balanced. Serve immediately to enjoy the salad’s freshness at its peak.
How to Serve Grilled Peach Salad with Gorgonzola and Walnuts Recipe
Garnishes
For an extra touch, sprinkle some fresh herbs like chopped basil or mint over the top to add inviting pops of color and fresh aroma. A light sprinkle of lemon zest can also brighten the whole dish for a zesty twist that complements the balsamic glaze beautifully.
Side Dishes
This salad shines as a stand-alone light meal but pairs wonderfully with grilled chicken, crusty artisan bread, or even a delicate risotto for a more filling dinner spread. If you’re craving more richness, prosciutto draped over the salad adds a salty, savory note that’s simply irresistible.
Creative Ways to Present
Try stacking the salad layers in a glass bowl or individual mason jars to create an elegant, portable presentation. You can also serve the salad on a large platter, arranging peach slices in a circular pattern to showcase their grill marks, then sprinkle the cheese and walnuts artfully around for a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
Leftover salad is best kept without the dressing or balsamic glaze to prevent sogginess. Store grilled peaches and greens separately in airtight containers in the refrigerator and combine just before serving to keep flavors fresh and textures crisp.
Freezing
Because this salad features fresh greens and grilled fruit, freezing is not recommended as it will alter the texture and freshness once thawed. To enjoy this dish at its best, plan to eat it fresh within a day or two.
Reheating
If you want to warm the peaches slightly, gently reheat the grilled peach slices in a skillet over low heat for a minute or two before adding them back to your salad. However, keep the greens cool and fresh by serving them straight from the fridge.
FAQs
Can I use different types of cheese instead of Gorgonzola?
Absolutely! Blue cheese is a great alternative if you prefer a milder sharpness, or try goat cheese for a creamier texture and tang. Each brings a unique spin to the salad’s flavor profile.
What if I don’t have a grill or grill pan?
No worries at all! You can roast the peaches in the oven under the broiler for a few minutes or use a stovetop grill pan to achieve similar caramelization and smoky flavor.
Can I make this salad vegan?
Yes! Simply omit the Gorgonzola and replace it with a vegan cheese alternative or sprinkle with nutritional yeast for a cheesy flavor. Double up on the toasted walnuts for extra texture and protein.
How ripe should the peaches be?
Choose peaches that are soft but still firm enough to hold their shape on the grill. Overripe peaches might become too mushy, while underripe ones won’t develop that wonderful grilled sweetness.
Is this salad suitable for meal prep?
This salad is best enjoyed fresh, but you can prep the components ahead by grilling and slicing the peaches and toasting the walnuts. Store ingredients separately and toss just before serving for the best texture and taste.
Final Thoughts
If you’re looking for a recipe that’s as delicious as it is beautiful, this Grilled Peach Salad with Gorgonzola and Walnuts Recipe is sure to become a fast favorite. Its perfect harmony of smoky, sweet, creamy, and crunchy elements makes every bite a little celebration on your plate. I can’t wait for you to try it and share it with people you love—once you do, you’ll understand why this salad is simply irresistible.
Print
Grilled Peach Salad with Gorgonzola and Walnuts Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Grilled Peach Salad with Gorgonzola and Walnuts combines the smoky sweetness of grilled peaches with tangy cheese and crunchy nuts, tossed in mixed greens and finished with a balsamic glaze for a refreshing and elegant summer dish perfect for light lunches or dinner starters.
Ingredients
Salad Ingredients
- 4 ripe peaches, halved and pitted
- 6 cups mixed greens (such as arugula, spinach, and baby kale)
- 1/2 cup crumbled Gorgonzola cheese
- 1/2 cup toasted walnuts
- 1/4 small red onion, thinly sliced
Dressing & Seasoning
- 1 tablespoon olive oil
- 2 tablespoons balsamic glaze
- Salt and freshly ground black pepper to taste
Instructions
- Prep the Grill and Peaches: Preheat a grill or grill pan over medium-high heat. Brush the peach halves lightly with olive oil to prevent sticking and enhance grill marks.
- Grill the Peaches: Place the peaches cut-side down on the grill and cook for 3–4 minutes, until grill marks appear and the peaches soften slightly, developing a smoky aroma.
- Slice the Peaches: Remove the peaches from the grill and let them cool slightly. Then, slice each peach half into wedges for easy eating.
- Assemble the Salad Base: In a large bowl, combine the mixed greens, thinly sliced red onion, and toasted walnuts. Gently toss these ingredients together ensuring even distribution.
- Add the Peaches and Cheese: Arrange the grilled peach slices on top of the greens and sprinkle evenly with crumbled Gorgonzola cheese for a creamy contrast.
- Dress and Season: Drizzle the salad with balsamic glaze for a sweet tang. Season with salt and freshly ground black pepper according to taste.
- Serve: Serve the salad immediately to enjoy the vibrant flavors and textures at their best.
Notes
- You can substitute blue cheese for Gorgonzola if preferred for a milder flavor.
- For added protein, consider adding grilled chicken or prosciutto.
- Use honey balsamic dressing instead of glaze if you want a lighter sweetness and more dressing.
