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Grilled Peach & Arugula Salad

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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4 People



  • 3 ripe peaches cut in quarters pits removed
  • 4 cups baby arugula
  • 4 cups baby spinach & butter lettuce mixture
  • 1/2 cup fresh blueberries
  • 1/4 cup macadamia nuts
  • 4 oz fresh crumbled goat cheese

Grilled Peach Vinaigrette

  • 2 ripe peaches cut in quarters pits removed
  • 1/2 cup extra virgin olive oil
  • 1/2 cup apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon agave simple syrup
  • 1 sea salt


  • Grill Peaches on medium-low on your Bull Grill. Because of the sugar in the peaches they will caramelize quickly and become sticky. Remove them from heat as soon as they get grill marks. Cool peaches completely in the refrigerator before making vinaigrette.
  • For the vinaigrette add peaches, vinegar, mustard, agave syrup, and salt to the blender and blend until it is fully blended.
  • Turn the blender on and slowly add the olive oil to the blender a few drops at a time to emulsify your vinaigrette. Once you have all the oil in the blender chill the vinaigrette.
  • Add all the remaining salad ingredients to a large bowl and add vinaigrette to the bowl (Add a little bit at time and to your preference)