There’s nothing like grilling in warm weather. Rather than grilling vegetables, though, you will grill peaches for this salad. The grilled peaches offer a charred sweetness and the honey vinaigrette balances the tart orange and bitter kale and spinach. It’s truly a tasty salad.
- Prep Time:15m
- Cook Time:10m
- Total Time:20m
- Serves: 4 servings
- Category: Salads & Dressings, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Grilled Peaches
- 2 peaches, pitted and sliced into wedges
- 1 tbsp. olive oil
- 1 tbsp. raw organic honey
For the Dressing
- 1/4 c olive oil
- 3 tbsp. raw organic honey
- 2 tbsp. freshly squeezed orange juice
- 1 tsp. freshly squeezed lemon juice
- 2 tbsp. honey mustard
- 1 tsp. orange zest
- 1/8 tsp. sea salt
- 2 cloves garlic, minced
- 1 tbsp. apple cider vinegar
- 1/2 tsp. onion powder
For the Salad
- 2 c spinach, chopped
- 2 c kale, finely chopped
- 1 orange, cut into wedges
- 1/2 c red onion, thinly sliced
- 1/2 c pecans, chopped
Instructions
For the Grilled Peaches
- Heat your grill or grill pan to medium heat.
- Whisk the olive oil and honey in a medium-sized bowl and add the peach wedges to the bowl. Toss to coat all the wedges.
- Grill the peaches for about 2-3 minutes per side, which is long enough to achieve char marks. Remove and set aside while you prepare the dressing and salad.
For the Dressing
- Add all of the ingredients to small bowl and whisk to combine.
- Taste and adjust seasonings as needed. Set aside.
For the Salad
- Add all of the ingredients to a large bowl and toss to combine.
- Throw the peaches into the salad bowl and then slowly drizzle your desired amount of dressing over the salad. Toss to ensure all the ingredients are dressed. Plate and enjoy.
