Grilled Peach & Blueberry Salad

5 from 1 vote

This Grilled Peach & Blueberry Salad is layered with spiced pecans and tossed with a delicious sweet and spicy homemade balsamic vinaigrette.

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: American

Diet: Vegetarian

Keyword: grilled peach salad, peach and blueberry salad, spinach and arugula salad

Servings: servings

Calories: 338kcal

Author: Nosheen Babar

Ingredients

Air Fryer Spiced Pecans

1 cup pecan halves
¼ cup extra virgin olive oil
¼ tsp salt
1 tbsp confectioners sugar
1 tsp paprika
½ cup dark brown sugar

Sweet & Spicy Honey Balsamic Vinaigrette

1 serrano chili pepper
1 lemon
½ tsp salt
½ tsp black pepper
1 tbsp mustard
¼ cup honey
2 tbsp extra virgin olive oil
2 tbsp meyer lemon infused olive oil SEE NOTES
2 tbsp pomegranate balsamic vinegar SEE NOTES
2 tbsp persian lime balsamic vinegar SEE NOTES

Grilled Peach & Blueberry Salad

4 cups baby spinach & arugula mix
1 cup blueberries
2 peaches
Nonstick Spray
½ cup microgreens OPTIONAL
2 edible flowers OPTIONAL
1 cup air fryer spiced pecans
½ cup sweet & spicy honey balsamic vinaigrette

Instructions

Air Fryer Spiced Pecans

Measure 1 cup Pecan halves into a mixing bowl
Add in the olive oil, salt, paprika, confectioners sugar and brown sugar and toss well
Line your air fryer basket with some foil and spread the mixture on it
Cook @ 300° for 5 minutes to roast the pecans and have the sugar melt (SEE NOTES FOR OVEN METHOD)
Take out of the air fryer and set aside to cool before using.

Sweet & Spicy Honey Balsamic Vinaigrette

Roughly chop the serrano chili and mash using a mortar and pestle or grind using a food processor
Squeeze the juice of the lemon and mix with the crushed chili
Add to a mixing bowl and mix in with all the other ingredients and whisk well
Use as much as desired and store any remaining dressing in the fridge for later use.

Grilled Peach & Blueberry Salad

Heat a grill pan and spray with the non stick spray
Slice the peaches and grill for 2-3 minutes on each side till you get the desired sear marks and then set them aside
Measure the greens into a bowl
Add the blueberries and toss with the dressing (SEE NOTES)
Sprinkle with the nuts and toss lightly to distribute.
Gently scatter the peaches and drizzle any juice on the salad to give it extra flavor.
Garnish with the microgreens and flower petals and enjoy!

Notes

Infused Oils and Vinegars - I source my infused oils and vinegars from a local store that sells them but they are available at Williams Sonoma, on Amazon and a few other online retailers. However, if you can't access any, just substitute as follows:

2 Tbsps olive oil mixed with 1 tsp lemon juice
1 Tbsp dark balsamic vinegar mixed with 1 tsp pomegranate juice
1 Tbsp white balsamic vinegar mixed with 1 tsp lime juice

Microgreens - These are not essential but do add a lot of nutritional value to the salad.

Edible Flowers - These add a beautiful pop of color as well as nutritional value if you can access them but are not essential.

Dressing - The recipe above makes about ¾ cup of dressing. You may not need all of it for the salad but any leftover dressing can be stored in the fridge to be used later. If you're wary of spices, you can deseed the serrano, or to cut back a notch use half a jalapeno instead (seeded or deseeded).

Oven Roasted Spiced Nuts - Follow all of the steps above and bake the nuts in a preheated oven at 350 degrees for 10 minutes.

Nutrition