This vibrant salad combines warm, caramelised peaches with cool, crisp greens. When grilled, peaches soften and their natural sugars deepen in flavour, adding a smoky sweetness to the dish. Paired with peppery arugula, tart blueberries, toasted sunflower seeds, and creamy goat cheese, every bite brings contrast and balance.
The salad is fresh, light, and perfect for summer. It works well as a lunch or a colourful starter for dinner. A quick lemon and honey vinaigrette ties it all together without overpowering the fruit. It looks elegant but takes less than fifteen minutes to prepare.
Each ingredient brings something unique. Peaches provide vitamin C and beta-carotene, which support skin health and immunity. Blueberries are rich in antioxidants that reduce inflammation and protect cells. Arugula is a source of folate, calcium, and vitamin K. Sunflower seeds add crunch along with vitamin E and healthy fats. Goat cheese offers protein, calcium, and a creamy texture that is gentler on digestion than cow’s milk cheese.
This salad also hits the mark nutritionally. One serving gives you around 8 to 10 grams of protein and 6 to 8 grams of fiber. It contains a steady mix of complex carbs, healthy fats, and antioxidants. That makes it a smart, satisfying option that supports energy, digestion, and hormone health.
It is a simple way to use seasonal fruit and leafy greens in a dish that feels both light and indulgent. The flavours are clean, the prep is minimal, and the result is a salad you will want to make again and again.
Grilled Peach & Blueberry Salad
Email Share on FacebookIngredients
- 1 firm ripe peach halved
- 1 cup baby arugula
- 2 tbsp fresh blueberries
- 1 tbsp toasted sunflower seeds
- 1 tbsp crumbled goat cheese
- 1 tbsp extra-virgin olive oil
- 2 tsp fresh lemon juice
- ½ tsp honey
- Salt and pepper to taste
Instructions
Step 1
- Preheat a grill or grill pan to high heat (230°C to 280°C).
Step 2
- Whisk together olive oil, lemon juice, honey, salt and pepper in a small bowl.
Step 3
- Brush cut sides of the peach with a bit of the vinaigrette.
Step 4
- Place peach cut-side down on the grill or grill pan. Grill for 3–4 minutes until lightly charred and softened, flipping once.
Step 5
- Slice grilled peach into quarters or bite-sized pieces.
Step 6
- In a bowl, toss arugula, blueberries and sunflower seeds with the remaining vinaigrette.
Step 7
- Top with grilled peach slices and goat cheese. Serve immediately.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
This vibrant salad combines warm, caramelised peaches with cool, crisp greens. When grilled, peaches soften and their natural sugars deepen in flavour, adding a smoky sweetness to the dish. Paired with peppery arugula, tart blueberries, toasted sunflower seeds, and creamy goat cheese, every bite brings contrast and balance.
The salad is fresh, light, and perfect for summer. It works well as a lunch or a colourful starter for dinner. A quick lemon and honey vinaigrette ties it all together without overpowering the fruit. It looks elegant but takes less than fifteen minutes to prepare.
Each ingredient brings something unique. Peaches provide vitamin C and beta-carotene, which support skin health and immunity. Blueberries are rich in antioxidants that reduce inflammation and protect cells. Arugula is a source of folate, calcium, and vitamin K. Sunflower seeds add crunch along with vitamin E and healthy fats. Goat cheese offers protein, calcium, and a creamy texture that is gentler on digestion than cow’s milk cheese.
This salad also hits the mark nutritionally. One serving gives you around 8 to 10 grams of protein and 6 to 8 grams of fiber. It contains a steady mix of complex carbs, healthy fats, and antioxidants. That makes it a smart, satisfying option that supports energy, digestion, and hormone health.
It is a simple way to use seasonal fruit and leafy greens in a dish that feels both light and indulgent. The flavours are clean, the prep is minimal, and the result is a salad you will want to make again and again.
Grilled Peach & Blueberry Salad
Email Share on FacebookIngredients
- 1 firm ripe peach halved
- 1 cup baby arugula
- 2 tbsp fresh blueberries
- 1 tbsp toasted sunflower seeds
- 1 tbsp crumbled goat cheese
- 1 tbsp extra-virgin olive oil
- 2 tsp fresh lemon juice
- ½ tsp honey
- Salt and pepper to taste
Instructions
Step 1
- Preheat a grill or grill pan to high heat (230°C to 280°C).
Step 2
- Whisk together olive oil, lemon juice, honey, salt and pepper in a small bowl.
Step 3
- Brush cut sides of the peach with a bit of the vinaigrette.
Step 4
- Place peach cut-side down on the grill or grill pan. Grill for 3–4 minutes until lightly charred and softened, flipping once.
Step 5
- Slice grilled peach into quarters or bite-sized pieces.
Step 6
- In a bowl, toss arugula, blueberries and sunflower seeds with the remaining vinaigrette.
Step 7
- Top with grilled peach slices and goat cheese. Serve immediately.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
