Paleo Grilled Peach and Arugula Salad Recipe

Paleo Grilled Peach and Arugula Salad is a stunning summer salad that proves paleo eating can be deeply luxurious. Caramelized grilled peach halves with crispy edges pair with peppery arugula, toasted pecans, fresh basil, and a light balsamic vinaigrette in a combination that is simultaneously sweet, savory, and refreshing. This vegan, paleo, and gluten-free salad has only 366 calories and showcases seasonal produce at its finest. Grilling peaches concentrates their sugars and adds a smoky complexity that transforms the fruit.

Ingredients

• 3 ripe but firm peaches, halved and pitted
• 120g baby arugula
• 1/2 cup toasted pecans, roughly chopped
• 1/4 red onion, very thinly sliced
• 1/2 cup fresh basil leaves
• 1 tbsp avocado oil (for grilling peaches)

Balsamic Vinaigrette

• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and black pepper to taste

Instructions

1. Preheat grill or grill pan to medium-high heat. Brush peach halves with avocado oil.
2. Place peaches cut-side down on the hot grill. Cook for 3-4 minutes without moving until char marks appear and peaches are slightly softened.
3. Flip and grill for 1 more minute. Remove and let cool for 5 minutes.
4. Make the vinaigrette: whisk olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified.
5. Slice grilled peach halves into wedges.
6. Arrange arugula on a large platter or in a wide bowl.
7. Scatter thinly sliced red onion over the arugula.
8. Drizzle about half the vinaigrette over the arugula. Toss lightly.
9. Arrange grilled peach wedges over the dressed arugula.
10. Scatter toasted pecans and fresh basil leaves over the top.
11. Drizzle remaining vinaigrette and serve immediately.

Tips & Variations

• Use peaches that are ripe but still firm. Very ripe peaches will fall apart on the grill. The skin should give slightly under pressure but the flesh should not feel mushy.
• No grill? Use a cast iron skillet over high heat with minimal oil. Press peaches down gently for good contact with the pan.
• Add 150g of sliced prosciutto draped over the salad for a non-vegan paleo version with extra protein.
• Nectarines, plums, mangoes, or watermelon also grill beautifully and can substitute for peaches.
• For extra depth, add a small handful of microgreens or edible flowers for a restaurant-quality presentation.

Nutrition Breakdown

Calories: 365 kcal

Protein: 4.4g

Fat: 30.8g

Carbs: 22.7g

Fiber: 5.1g

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