Make Ahead

Arugula Grilled Peach Salad In a Raspberry BalsamicĀ Vinaigrette

May 30, 2019
Photo by Elizabeth
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

  • Prep time 20 minutes
  • Cook time 5 minutes
  • Serves 4
  • 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
In This Recipe
  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.

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