Grilled Peach Salad With Honey Vinaigrette

Grilled Peach Salad with Honey Vinaigrette! Savor the sweetness of caramelized grilled peaches, crispy greens, and tangy blue cheese. Try this refreshing summer salad recipe now and indulge!

Sweet summer flavors come together in this refreshing grilled peach salad, featuring caramelized peaches, tangy blue cheese, crunchy pecans, and a hint of fresh mint. The honey vinaigrette brings everything together in perfect harmony, making this salad a perfect celebration of the season’s best flavors.

Ready Time

25 mins


5 servings


  • 5 ripe peaches, sliced into wedges
  • 2 cups mixed greens
  • 1/2 cup crumbled blue cheese
  • 1/2 cup chopped pecans
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh mint leaves
  • 2 tbsp honey
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste
  • 2 tbsp olive oil


Preheat your grill to medium heat. Grill the peach slices for 2-3 minutes per side, or until they’re slightly caramelized and tender.

Set aside to cool.

In a large bowl, combine the mixed greens, blue cheese, pecans, red onion, and mint leaves. In a small bowl, whisk together the honey, apple cider vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.

Slowly pour in the olive oil, whisking continuously until the dressing is smooth and emulsified.

To assemble the salad, place a portion of the greens mixture onto each plate. Top with a few slices of the grilled peaches and drizzle with the honey vinaigrette.

Serve immediately and adjust the seasoning if needed.


Use ripe but firm peaches for best results, as they’ll hold their shape when grilled. If using a gas grill, you can get away with 2 minutes per side, but charcoal grills might take a minute longer.

For the mixed greens, feel free to customize with your favorite blend – arugula, spinach, and lettuce work beautifully together.

Don’t skip toasting the pecans in a 350°F oven for 5-7 minutes, or in a dry skillet over medium heat for 5 minutes, to bring out their flavor and crunch. Red onion can be a bit overpowering, so adjust the amount to your taste.

You can also use shallots or scallions as a substitute.

Fresh mint leaves make a huge difference in this recipe, so do try to find them or use dried mint as a last resort. Make the vinaigrette ahead of time, as it’ll thicken and emulsify even more in the fridge overnight.

This recipe is highly customizable, so don’t be afraid to swap blue cheese for goat cheese or feta, or add some grilled chicken for extra protein.

With 5 servings, this salad is perfect for a summer dinner party or a light lunch.

Nutrional Value

  • Calories: 340
  • Total Fat: 22g
  • Saturated Fat: 4.5g
  • Trans Fat: 0g
  • Cholesterol: 15mg
  • Sodium: 250mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 4g
  • Sugars: 24g
  • Protein: 6g
Grilled Peach Salad with Honey Vinaigrette
Grilled Peach Salad with Honey Vinaigrette

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