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Grilled Peach and Arugula Salad

Grilled Peach and Arugula Salad with caramelized peaches, peppery arugula, goat cheese, toasted pecans, and a honey balsamic drizzle. Grilling the cut-side down develops smoky grill marks while the peaches soften, then the salad is assembled and served immediately for peak contrast.
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Prep Time 15 minutes
Cook Time 4 minutes
cooling 2 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Peaches and salad
  • 3 peaches ripe, halved and pitted
  • 1 tbsp olive oil for brushing peaches
  • 5 oz fresh arugula
  • 3 oz goat cheese crumbled
  • 0.33 cup pecan halves toasted
  • 0.25 red onion thinly sliced
  • 2 tbsp fresh basil leaves torn
Honey balsamic dressing
  • 3 tbsp olive oil
  • 1.5 tbsp balsamic vinegar
  • 1 tsp honey
  • 0.5 tsp Dijon mustard
  • 0.25 tsp salt
  • 0.12 tsp black pepper

Equipment

  • 1 cast iron skillet

Method
 

Grill the peaches
  1. Preheat grill or grill pan to medium-high heat (about 400°F). Look for steady heat before starting so grill marks form quickly.
  2. Brush peach halves with 1 tbsp olive oil on the cut side. Keep the cut surfaces lightly coated for better caramelization.
  3. Place peaches cut-side down on the grill and grill for 3–4 minutes until caramelized grill marks appear and peaches soften slightly. Watch for browning at the cut edge.
  4. Remove peaches and let cool for 2 minutes, then slice into wedges. Use the cooling time so they slice cleanly without tearing.
Make the dressing
  1. Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until fully emulsified. The mixture should look glossy and uniform.
Assemble and serve
  1. Spread arugula on a large serving platter or bowl. Create an even layer so every bite gets peppery greens.
  2. Top with grilled peach wedges, crumbled goat cheese, toasted pecan halves, and thinly sliced red onion. Distribute ingredients across the surface for balanced flavor.
  3. Drizzle the honey balsamic dressing evenly over the salad. Aim for a light coat rather than one heavy spot.
  4. Scatter torn basil leaves on top and serve immediately. Finish with fresh herb aroma right before eating.

Notes

Pro tip: Keep the grill cut-side down and resist moving the peaches until you see distinct browning—this is what gives the smoky-sweet flavor. Store assembled salad in the fridge up to 1 day, but dress right before serving for best texture. This salad freezes no. For a dietary swap, use feta or shaved Parmesan instead of goat cheese to change the tang while keeping it dairy-based.