Arugula Grilled Peach Salad In A Raspberry Balsamic Vinaigrette Recipe

Name: Arugula Grilled Peach Salad In A Raspberry Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Dressing; 5 ounces Fresh Raspberries; 1 tablespoon Balsamic Vinegar; 1 teaspoon Lemon Juice; For the Salad; 1.5 cups Baby Arugula; 2 Small Peaches, Sliced, Grilled; 10 Sweet Cherries, Pits Removed, Chopped; 1/2 Of One Blood Orange, Peeled, Chopped; 1 ounce Fresh Blueberries; 1 ounce Salted Pistachios, Shells Removed; 1 ounce Goat Cheese, Crumbled

Servings: persons

For the Dressing
5 ounces Fresh Raspberries
1 tablespoon Balsamic Vinegar
1 teaspoon Lemon Juice
For the Salad
1.5 cups Baby Arugula
2 Small Peaches, Sliced, Grilled
10 Sweet Cherries, Pits Removed, Chopped
1/2 Of One Blood Orange, Peeled, Chopped
1 ounce Fresh Blueberries
1 ounce Salted Pistachios, Shells Removed
1 ounce Goat Cheese, Crumbled

1
Place raspberries in a pot on medium to high heat. Stir as needed for just a couple minutes so that they don't burn, until they are hot enough to mash.
2
Mash with a potato masher or fork, until all raspberries are broken up.
3
Add balsamic and lemon juice. Mix well.
4
Remove from heat and let cool.
5
For a smooth vinaigrette, place in a blender to puree and break down seeds.
6
Slice peaches in half, remove pits, and grill for a few minutes on medium to high heat to get some grill marks, and heat up. The cooking process will bring out extra sweetness in the fruit, which makes it extra yummy.
7
Chop, slice, and de-pit all fruit as required in ingredient list.
8
Add all ingredients (arugula, fruit, pistachios, goat cheese) to a large bowl.
9
Toss to evenly combine ingredients.
10
Dress with cooled vinaigrette dressing.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the Dressing, 5 ounces Fresh Raspberries, 1 tablespoon Balsamic Vinegar, 1 teaspoon Lemon Juice, and more.

Yes, Arugula Grilled Peach Salad In A Raspberry Balsamic Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula Grilled Peach Salad In A Raspberry Balsamic Vinaigrette

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