Make Ahead

Arugula Grilled Peach Salad In a Raspberry BalsamicĀ Vinaigrette

May 30, 2019
0 Ratings
Photo by Elizabeth
  • Prep time 20 minutes
  • Cook time 5 minutes
  • Serves 4
Author Notes

Take fruit salad to a new level with this arugula grilled peach salad with cherries, pistachios, blood orange, blueberries and goat cheese, all in a raspberry balsamic vinaigrette. —Elizabeth

What You'll Need
  • 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. For the Dressing
  2. 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.
  3. Mash with a potato masher or fork, until all raspberries are broken up.
  4. Add balsamic and lemon juice. Mix well.
  5. Remove from heat and let cool.
  6. For a smooth vinaigrette, place in a blender to puree and break down seeds.
  1. For the Salad
  2. 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.
  3. Chop, slice, and de-pit all fruit as required in ingredient list.
  4. Add all ingredients (arugula, fruit, pistachios, goat cheese) to a large bowl.
  5. Toss to evenly combine ingredients.
  6. Dress with cooled vinaigrette dressing.

See what other Food52ers are saying.

2 Reviews

Suzy Q. July 16, 2019
Hi Elizabeth, I just found you on Food 52 and I'm excited to try your arugula grilled peach salad with raspberry vinaigrette! It sounds fabulous. Thank you for sharing šŸ‘
Suzy Q. July 19, 2019
Just updating my original review...
This recipe turned out very well & was beautifully plated on a platter. I did not mix it up...looked to busy for my taste. I used a mix of field greens and added my cooled grilled peaches, red halved cherries, blueberries, and raspberries. I didn't have the orange slices but they weren't really missed.
Next time.. I did add plain whole yogurt to the raspberry sauce which made it a bit creamy and brought the salad together. I drizzled it over the salad just before serving. Very attractive and enjoyed by my foodie family! Thank you for sharing this recipe, Elizabeth!