Salad: United States – California – Grilled Peach, Arugula & Toasted Walnut Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

- 4 ripe peaches, halved and pitted
- 4 cups (120 g) baby arugula
- 3/4 cup (75 g) walnuts
- 1/4 cup (40 g) thinly sliced red onion
- 1/2 cup (75 g) cherry tomatoes, halved (optional)
- 1/4 cup (10 g) fresh basil leaves, torn
- 1 tbsp (15 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) extra-virgin olive oil for dressing
- 1 tbsp (15 ml) balsamic vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) maple syrup or agave nectar
- Kosher salt and freshly ground black pepper, to taste
- 2 oz (55 g) crumbled vegan feta or goat cheese (optional)

Instructions

1. Preheat a grill or grill pan over medium-high heat. Brush peach halves lightly with 1 tbsp (15 ml) extra-virgin olive oil and season cut sides with a pinch of salt.
2. Grill peaches cut-side down until char marks form and peaches begin to soften, about 3–4 minutes; flip and grill 1 minute more. Transfer to a plate and let cool slightly, then slice each half into 2–3 wedges.
3. While peaches grill, toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3–5 minutes. Remove from heat and roughly chop once cooled.
4. Whisk together 2 tbsp (30 ml) extra-virgin olive oil, balsamic vinegar, lemon juice, Dijon mustard, maple syrup, and a pinch of salt and pepper to make the vinaigrette. Adjust seasoning to taste.
5. In a large bowl, combine baby arugula, sliced red onion, cherry tomatoes (if using), and torn basil. Drizzle with the vinaigrette and toss lightly to coat.
6. Arrange dressed greens on a serving platter or divide among plates. Top with grilled peach wedges, toasted walnuts, and crumbled vegan feta or goat cheese if using.
7. Finish with an additional crack of black pepper and a light pinch of flaky salt if desired. Serve immediately.