November 21st, 2024
Recipes
Grilled Peach and Goat Cheese Salad
Valentina P
- Difficulty
•
- Time 20"
The most refreshing summer salad packed with juicy peaches, greens, goat cheese, cranberries, and crunchy seeds. All drizzled with an easy citrusy vinaigrette.
How To MakeDiet Type: Classic
Shopping List
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For the Salad
- 5 ounces arugula or spring mix (about 3 handfuls)
- 2 ripe nectarines or peaches
- 3 ounces goat cheese (or non-dairy boursin cheese)
- 3 tablespoons EACH sunflower seeds, pumpkin seed, and dried cranberries For the Vinaigrette
- 1/4 cup olive oil
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
- 1 tablespoon champagne vinegar
- 1/2 teaspoon cane sugar or agave syrup
- 1/8 teaspoon salt and pepper
Instructions
- Step 1: Stir together all of the vinaigrette ingredients in a small bowl or jar. Set aside.
- Step 2: Slice each peach or nectarine in half and then slice each half into about 4 wedges. Brush the slices with some grapeseed or avocado oil and then place cut-side down on a medium-heat grill pan or grill (or plain skillet). Cook until gentle grill marks appear on the side. Flip and repeat on the other side. Carefully take the slices off the grill and set aside. Note: Grilling the peaches is optional, you could also skip this step if needed.
- Step 3: Place the greens in a mixing bowl with the goat cheese, sunflower seeds, pumpkin seeds, and dried cranberries. Toss with a splash of the vinaigrette and then top with the warm peach slices.
- Serve: Divide onto plates with extra vinaigrette served on the side.
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What you should eat next
Grilled Peach and Goat Cheese Salad
PT20M 5 ounces arugula or spring mix (about 3 handfuls) 2 ripe nectarines or peaches 3 ounces goat cheese (or non-dairy boursin cheese) 3 tablespoons EACH sunflower seeds, pumpkin seed, and dried cranberries 1/4 cup olive oil 1 tablespoon orange juice 1 tablespoon lemon juice 1 tablespoon champagne vinegar 1/2 teaspoon cane sugar or agave syrup 1/8 teaspoon salt and pepper Gluten Free Vegan 4 Servings
Ingredients:
