Grilled Peach and Arugula Salad

This is a perfect summery cottage salad. The sweetness from the grilled peaches marries beautifully with the spicy arugula. Hints of mint will make your tastebuds dance. The maple vinaigrette dressing is very versatile, make a big batch on a Sunday and it’s perfect salads, all week long. 


Grilled Peach and Arugula Salad with Maple Vinaigrette
Serves 2
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  1. Maple Vinaigrette Dressing
  2. 1/4 cup olive oil
  3. 1 tbsp dijon mustard
  4. 1/8 cup balsamic vinegar
  5. 1/2 tbsp maple syrup
  6. 1/2 tsp sea salt and pinch of pepper
  7. Yields 1/2 cup of dressing
  8. Salad
  9. 2 peaches, cut into wedges
  10. 4 cups baby arugula
  11. 2 tbsp toasted pistachos
  12. 1/2 avocado, sliced
  13. 4-6 thinly sliced rings of red onion, soaked in filtered water for 1-2 hours
  14. 2 tbsp mint, chopped finely
  1. Pre-heat barbecue to medium-high heat.
  2. For dressing, add all ingredients in a Mason jar, close lid and shake until combined.
  3. Grill peaches about 3-5 minutes on each side, until softened and have nice char marks.
  4. Toss arugula in 2 tbsp of maple vinaigrette, add more as need
  5. Split arugula between 2 or 4 bowls as required.
  6. Add 4 pieces of peach, avocado slices, red onion, pistachios and mint over arugula.
  1. This recipe yields, two dinner sized salads or 4 appetizer sized salads.