This peach salad recipe has summer written all over it. What’s better than peaches, blueberries, cheese, and candied pecans atop a bed of fresh arugula?
Prep Time 30minutes
Cook Time 20minutes
Total Time 50minutes
Servings 4
Ingredients
The Honey Balsamic Dressing:
¼cupextra-virgin olive oil
2tablespoonsbalsamic vinegar
2tablespoonshoney
½teaspoonsalt
½teaspoonfreshly ground black pepper
The Curry Candied Pecans:
½cuppecans
2tablespoonshoney
1teaspooncurry powder
½teaspoonturmeric powder
½teaspoonsalt
2teaspoonsunsalted butter
The Salad:
5ouncesbaby arugula1 box
4ripe peachespeeled
½teaspoonolive oil
¾cupblueberries
¾cupgoat cheesecrumbled
Instructions
Make your Honey Balsamic Dressing:
Place all the dressing ingredients into a small bowl and whisk until smooth. Refrigerate until ready to use.
Make your Curry Candied Pecans:
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
Place the pecans, honey, curry powder, tumeric and sea salt in a small frying pan and bring them to a boil over medium-high heat. Boil until the pan is dry, about 2-3 minutes.
Remove the pan from the heat and stir in the butter to prevent the pecans from sticking together.
Transfer pecans onto a prepared sheet pan. Roast for 15 minutes, stirring every 5 minutes.
Allow to cool, before adding to salad or an airtight container for storage.
Prepare Peaches:
Cut the peaches in half and remove the pit. Then cut each peach half into three wedges. Place the peaches in a medium-sized bowl and toss with the oil.
Preheat your grill to high. Grill the peaches for 2-3 minutes per side.
Put It Together:
Arrange in a large bowl arugula, grilled peaches, blueberries and curried pecans. Mix together with your dressing.
Top with goat cheese and serve immediately. Bon Appetit!