Charred Summer Peach Salad with Toasted Pecans & Juicy Blackberries

A vibrant summer salad featuring sweet, caramelized peaches, crunchy toasted pecans, fresh blackberries, creamy cheese, and a light honey-balsamic dressing. Perfect as a light lunch or a side dish for grilled chicken, fish, or barbecue.

Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4

Ingredients

For the Salad

• 3 ripe but firm peaches, halved and pitted
• 5 cups mixed salad greens (arugula, baby spinach, spring mix, or butter lettuce)
• 1 cup fresh blackberries
• ½ cup toasted pecans, roughly chopped
• ⅓ cup crumbled goat cheese or feta
• ¼ small red onion, very thinly sliced
• 2 tablespoons fresh basil leaves, torn
• 1 tablespoon fresh mint leaves, chopped (optional)

For the Honey Balsamic Dressing

• 3 tablespoons extra-virgin olive oil
• 1½ tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ½ teaspoon lemon zest
• 1 teaspoon fresh lemon juice
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Toast the Pecans

1. Heat a dry skillet over medium heat.
2. Add the pecans and toast for 3–5 minutes, stirring frequently.
3. Remove from the pan once fragrant and lightly browned. Allow to cool.

2. Char the Peaches

1. Brush the cut sides of the peaches lightly with olive oil.
2. Heat a grill or grill pan over medium-high heat.
3. Grill the peaches cut-side down for 3–4 minutes until distinct grill marks appear.
4. Turn and cook another 1–2 minutes.
5. Let cool slightly, then slice into wedges.

3. Prepare the Dressing

In a small bowl or jar, whisk together:

• Olive oil
• Balsamic vinegar
• Honey
• Dijon mustard
• Lemon zest
• Lemon juice
• Salt
• Pepper

Whisk until smooth and emulsified.

4. Assemble the Salad

In a large serving bowl, combine:

• Mixed greens
• Red onion
• Blackberries
• Toasted pecans
• Basil
• Mint (if using)

Gently toss.

Arrange the grilled peach slices over the top and sprinkle with crumbled goat cheese.

5. Dress and Serve

Drizzle the dressing over the salad just before serving. Toss gently or leave layered for a more elegant presentation.

Serving Suggestions

This salad pairs wonderfully with:

• Grilled chicken breast
• Grilled salmon
• Shrimp skewers
• Roasted turkey
• Crusty artisan bread

Variations

• Add protein: Grilled chicken, shrimp, or chickpeas.
• Different nuts: Try walnuts, almonds, pistachios, or candied pecans.
• Different cheese: Blue cheese, burrata, fresh mozzarella, or shaved Parmesan.
• Extra fruit: Cherries, raspberries, strawberries, or sliced nectarines.
• Greens: Kale, romaine, baby spinach, or mixed field greens.

Storage

• Store the salad and dressing separately.
• Refrigerate for up to 2 days.
• Add the dressing just before serving to keep the greens crisp.
• Grilled peaches are best enjoyed fresh but can be refrigerated for up to 24 hours.

Approximate Nutrition (per serving)

• Calories: 290
• Protein: 6 g
• Carbohydrates: 24 g
• Fat: 20 g
• Fiber: 5 g
• Sugar: 16 g
• Sodium: 240 mg