Grilled Peach, Blueberry, and Goat Cheese Arugula Salad

Why This Grilled Peach Salad Stands Out

The combination of smoky grilled peaches, tangy goat cheese, and peppery arugula makes this grilled peach blueberry goat cheese arugula salad a standout summer dish. I first made it for a backyard cookout, and my husband, who usually avoids salads, asked for seconds. The honey dressing ties everything together without overpowering the fresh fruit.

Reasons to Make This Summer Salad

• The grill marks add a smoky depth to the sweet peaches, creating a flavor you can’t get from raw fruit.
• Creamy goat cheese and crunchy Marcona almonds give every bite a satisfying texture contrast.
• It’s an easy summer salad that comes together in under 20 minutes, perfect for busy weeknights or last-minute gatherings.

Key Ingredients for This Goat Cheese Salad

• Peaches: Freestone varieties like Red Haven are easiest to slice. If fresh peaches aren’t available, nectarines make a good substitute.
• Goat cheese: A fresh, soft goat cheese log crumbles easily and melts slightly when tossed with warm peaches. For a stronger flavor, try aged chèvre.
• Marcona almonds: These Spanish almonds are rounder and more buttery than regular almonds. You can find them in the snack aisle or substitute with roasted salted almonds.

Kitchen Tools for Grilled Peach Salad

• Outdoor grill or a cast-iron grill pan for indoor cooking
• Small bowl or jar with a tight lid for mixing the dressing
• Pastry brush to lightly coat the peach halves with dressing before grilling
• Large salad bowl for tossing everything together
• Tongs for flipping the peaches on the grill

Tips for Making the Best Grilled Peach Salad

When grilling peaches, make sure the grill is hot before placing them cut side down. Don’t move them for the first few minutes so they develop clean grill marks. Check for doneness by gently pressing the flesh, it should feel soft but not mushy. For the dressing, shake everything in a jar for a quick emulsion. Toss the salad gently to avoid breaking the peach slices.

Expert Advice for Grilled Peaches and Goat Cheese Salad

Choose peaches that are ripe but still firm so they hold their shape on the grill. If your peaches are very ripe, reduce grilling time to 3-4 minutes to prevent them from falling apart. Marcona almonds are worth seeking out for their buttery, slightly salty flavor, but regular almonds work fine. For a more intense goat cheese flavor, use an aged chèvre instead of fresh.

How to Choose Peaches for Grilling

Not all peaches are created equal when it comes to grilling. You want peaches that are ripe enough to be sweet but firm enough to hold their shape over high heat. Gently squeeze the peach, if it gives slightly without feeling mushy, it’s ready. Avoid peaches with green patches, as they won’t soften properly. Freestone varieties, like Red Haven or Elberta, are easier to slice because the pit comes away cleanly.

Variations on the Grilled Peach and Goat Cheese Salad

Swap the goat cheese for crumbled feta or blue cheese for a different tang. Nectarines or plums work just as well as peaches. To make it a heartier meal, add grilled chicken or shrimp. For a vegan version, omit the cheese and use maple syrup instead of honey in the dressing. Sliced red onion adds a nice bite if you want extra crunch.

What to Serve with This Arugula Salad

This salad works beautifully as a side for grilled chicken, fish, or steak. For a vegetarian main, add grilled halloumi or chickpeas. A crisp Sauvignon Blanc or a light rosé complements the sweet and tangy flavors. You can also serve it alongside crusty bread to soak up any leftover dressing.

How to Store Leftover Grilled Peach Salad

This salad is best enjoyed right after assembling. If you have leftovers, store the dressing separately and keep the salad in an airtight container in the fridge for up to one day. The arugula will wilt and the peaches may soften, so it won’t be as crisp. I recommend only making as much as you’ll eat in one sitting.

Grilled Peach Blueberry Goat Cheese Arugula Salad FAQs

Equipment

• grill
• small bowl
• whisk
• brush
• knife
• cutting board
• large salad bowl

Recipe

Grilled Peach, Blueberry, and Goat Cheese Arugula Salad

Print recipe Pin recipe

Prep

15 min

Cook

5 min

Total

20 min

Servings

4 servings

Course

Lunch

Ingredients

• 4 tbsp olive oil
• 2 tbsp white or golden balsamic vinegar
• 1 tsp honey
• to taste sea salt and crushed black pepper
• 3 ripe peaches (cut in half, pits removed)
• 8-10 cup fresh arugula
• 1 cup fresh blueberries
• 0.333 cup Marcona almonds or regular almonds
• 2 oz fresh goat cheese

Instructions

1. First, make the dressing. In a small bowl or jar, whisk together olive oil, vinegar, honey, salt, and pepper.
2. Lightly brush the peach halves with the dressing. Preheat the grill to high heat. Place peaches, cut side down, on the hot grill. Grill for about five minutes, or until the peaches are soft and have grill marks. Remove peaches from the grill, cool to room temperature, and slice.
3. Place arugula, sliced grilled peaches, blueberries, almonds, and fresh goat cheese in a large salad bowl. Drizzle with salad dressing. Gently toss and serve immediately.

Nutrition (per serving, estimated)

Calories

325 kcal16% DV

Protein

9 g18% DV

Fat

24 g31% DV

Carbs

22 g8% DV

Fiber

5 g18% DV

Sodium

180 mg8% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

LunchStrawberry Spinach Salad with Avocado, Goat Cheese, and Candied Pistachios