Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Grilled Peach and Blueberry Salad with Feta and Pomegranate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 10 reviews

A fresh and vibrant summer salad featuring mixed greens, juicy grilled peaches, sweet blueberries, tangy feta, and crunchy toasted pine nuts, all dressed with a zesty honey-lemon Dijon dressing. This light and flavorful recipe is perfect for a quick, healthy lunch or side dish.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

For the Dressing

  • 2 Tablespoons Extra Virgin Olive Oil
  • 3 Tablespoons Lemon Juice
  • 1 teaspoon Dijon Mustard
  • ¼ cup Honey
  • ¼ teaspoon Salt (or to taste)
  • ¼ teaspoon Black Pepper

For the Salad

  • 7 cups Mixed Salad Greens
  • ½ cup Blueberries
  • ¼ cup Pomegranate Arils (fresh or frozen)
  • ¼ cup Pine Nuts (or Walnuts, toasted for best flavor)
  • ½ cup Feta Cheese Crumbles
  • 2 Peaches (peeled, pitted, and sliced)

Instructions

  1. Prepare the dressing: Add the extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to a dish and whisk thoroughly until well combined and smooth. Set aside.
  2. Assemble the salad base: Place the mixed salad greens into a large serving dish, then evenly sprinkle the blueberries, pomegranate arils, feta cheese crumbles, and toasted pine nuts on top. Set this aside while preparing the peaches.
  3. Peel the peaches: Blanch the peaches by placing them briefly in boiling water, then transfer immediately to a bowl of ice water to loosen the skins, making peeling easier. If blanching isn’t possible, carefully peel with a small paring knife. After peeling, slice peaches in half and remove the pits.
  4. Grill the peaches: Preheat your grill or a frying pan to medium-high heat. Lightly brush the cut sides of the peach halves with some of the prepared dressing. Place them cut side down onto the grill or pan and cook until they develop a nice char and marks, usually about 2-3 minutes. Remove from the heat and transfer to a cutting board.
  5. Slice and arrange peaches: Once the grilled peaches have cooled enough to handle, slice them further if desired, then arrange the slices over the salad.
  6. Dress and serve: Pour the remaining dressing evenly over the entire salad. Serve immediately to enjoy the fresh flavors and textures.

Notes

  • To enhance the flavor, toast the pine nuts or walnuts before adding them to the salad.
  • Fresh pomegranate arils can be substituted with frozen if fresh are not available.
  • Blanching peaches is optional but recommended for easier peeling.
  • Grilling peaches adds a delicious smoky sweetness and caramelization to the salad.
  • This salad is best served immediately after dressing to keep greens crisp.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/grilled-peach-and-blueberry-salad-with-feta-and-pomegranate-recipe/