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
Scale
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.
