A vibrant summer salad featuring grilled peaches, fresh blueberries, crisp greens, and a honey-balsamic dressing.

Scale

For the Salad:

4 ripe peaches, halved and pitted

1 cup fresh blueberries

4 cups mixed greens (arugula, spinach, or spring mix)

¼ cup crumbled feta cheese (optional)

¼ cup toasted pecans or walnuts, roughly chopped

For the Dressing:

¼ cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

Salt and pepper to taste

1. Preheat grill to medium-high; lightly oil grates.

2. Brush peaches with olive oil and grill 3–4 minutes until caramelized.

3. Cool slightly, then slice into wedges.

4. Whisk olive oil, balsamic vinegar, honey, mustard, salt, and pepper.

5. Combine greens, grilled peaches, blueberries, feta, and nuts.

6. Drizzle dressing and toss gently. Serve immediately.

For vegan version, skip feta and use maple syrup.

Store leftover dressing in fridge for up to a week.

Best served fresh after assembly.

Keywords: grilled peach blueberry salad, fresh blueberries, summer fruit salad, bbq side dish, light appetizer, vegetarian