Grilled Peach and Arugula Salad with Maple Lemon Vinaigrette

Salad doesn’t need to be boring, it can be bright, colorful, creative and decadent. This grilled peach and arugula salad is dressed with candied walnuts, bedazzled with pomegranates, ensconsed with cashew ricotta and then drizzled with a maple lemon vinaigrette.

Since we got our new grill, I’ve been on a bit of a grilling frenzy. I thought a grilled peach salad would be a nice summertime dish, you could serve this with a meal or on its’ own. The peaches are the star of this dish and grilling them really takes it to another level.

Grilled Peach and Arugula Salad with Maple Lemon Vinaigrette

Prep Time: 15 mins | Cook and Assembly: 30 mins

This salad is bursting with flavor and color and will set your tastebuds tingling with anticipation for the next bite.

Number of servings: 4


4 peaches, pitted and cut in half

1 12 oz bag of arugula

1/4 cup pomegranate seeds

2 tbsp coconut sugar

1 tbsp olive oil

1 tsp smoked paprika

Candied Walnuts:

1 cup of walnut halves

2 tbsp maple syrup

2 tbsp coconut sugar

1 tbsp coconut oil, melted

1/2 tsp sea salt

1/8 tsp smoked paprika

Cashew Ricotta:

1 cup of cashews (soaked overnight or at least 4 hours)

1/2 cup water

1 tbsp apple cider vinegar

1 tsp coconut sugar

1/2 tsp sea salt

1/4 tsp pepper

Maple Lemon Vinaigrette

3 lemons juiced

1/2 cup olive oil

3 tbsp maple syrup

1 tbsp brown mustard

sea salt and pepper to taste

To begin, start by preheating the oven to 350 degrees for the candied walnuts. While the oven is preheating line a baking sheet with parchment paper. Take your walnut halves and toss them in a bowl with maple syrup, coconut sugar, melted coconut oil, sea salt, and smoked paprika. Stir or toss with your hands making sure the nuts are evenly coated. Next place the walnuts on the baking sheet lined with parchment paper and cook for 10 minutes. Take them out of the oven and set them aside to cool. If once they cool you don’t think they are sweet enough you can toss them with some more coconut sugar and maple syrup. Once this is done give the walnuts a rough chop.

Next up prepare the cashew ricotta; add cashews, water, apple cider vinegar, coconut sugar, sea salt and pepper to a food processor and blend until smooth. Put the ricotta in the fridge to chill for about 30 minutes. This helps to set the ricotta.

To make the dressing, grab a small bowl and add the lemon juice, maple syrup, brown mustard, sea salt and pepper and stir to combine. Next slowly add the olive oil whisking to create an emulsion and combine the dressing.

For the star of the dish; the peaches, you’ll want to fire up the grill. Brush your peaches on both sides with olive oil and then sprinkle the insides of the peaches with coconut sugar and smoked paprika. Grill for about 10 minutes, turning often. You should see nice carmelization and grill marks when they are done. Once they are cooled a bit cut the peaches into slices.

Alright you’ve made it this far so let’s assemble this beast. Grab a plate and put a nice amount of arugula on it, then sprinkle on your candied walnuts and pomegranate seeds, place 3-4 small dollops of the cashew ricotta on the salad, add your sliced peaches and then drizzle with the maple lemon vinaigrette. It’s now time to eat this work of art.

plated with dressing



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