It's a little late in the season for a summery grilled peach & walnut salad, but I'm throwing logic out the window and sharing this salad anyway. Why? Well, just look at it!
As a kid, I hated salads. I heartily ate veggies like carrots, peas, and green beans...but if it involved lettuce, count me out. See, salads were iceberg lettuce + dressing, and they were just too boring and tasteless without drowning any iota of nutrition in processed dressing.
Now that I'm older, I know that a good salad involves more than lettuce. Toppings and add-ins elevate salads from boring to spectacular. Taking the time to make it pretty? Bonus points.
In this case, I spruced up your standard greens with fresh basil, toasted walnuts, grilled peaches, prosciutto slices and my favorite honey mustard dressing. (In case you're wondering, this post isn't sponsored by Primal Kitchen in any way...I just love their products.)
The end result is a beautiful salad bursting with fresh summer flavor. It's pretty darn easy to eat a plethora of nourishing leafy greens with a salad like this!
Of course, it's fun to put a beautiful salad together but it's even better to eat it. If you don't have honey mustard vinaigrette on hand, you could easily get away with a healthy drizzle of olive oil as a dressing.
After all, a good salad shouldn't need to be drowned in a dressing to be delectable!
This showstopping grilled peach & walnut salad earned a spot among my favorite salad list.
Even though I bought only a handful of peaches this summer, I certainly put them to good use in this meal. Next summer, this salad will top my list of must-make peach recipes!
Print📖 Recipe
Grilled Peach & Walnut Salad with Honey Mustard Vinaigrette
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Entree
- Method: salad
Ingredients
- 1 large peach, quartered
- 2 tablespoons extra virgin olive oil
- ¼ cup chopped walnuts
- 2 cups spring greens mix or fresh spinach
- 12 fresh basil leaves
- 4 strips prosciutto, cut in half
- 3-4 tablespoons Primal Kitchen honey mustard vinaigrette
Instructions
- Light the grill and preheat it to medium high. Brush the flesh of the peach quarters with olive oil to prevent sticking on the grill grates. Grill the peaches for about 1 minute on each side of the flesh (no need to grill the skin side) or until deep grill marks form.
- If desired, toast the walnuts in a small skillet over medium heat for about 5 minutes or until fragrant and browned.
- To assemble the salad, toss the greens with the fresh basil leaves. Arrange the grilled peaches and prosciutto slices among the greens, then top with walnuts and a healthy drizzle of honey mustard vinaigrette.
Keywords: Grilled Peach & Walnut Salad with Honey Mustard Vinaigrette
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