Arugula Grilled Peach Salad In A Raspberry Balsamic

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.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Arugula Grilled Peach Salad In A Raspberry Balsamic Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions