Grilled Peach Blueberry Salad

I remember the afternoon I first tried this — a sudden craving for something bright, slightly smoky, and quick to pull together. I had just tossed a simple bowl of mixed greens into a large plate and was thinking about how peaches, when warmed, become almost savory in the middle; I paired them with fresh blueberries and found the contrast irresistible. If I want a more substantial spread on the side, I’ll serve this with a hearty grain or a protein like the grilled chicken orzo salad with avocado I learned to make last summer.

The ingredients I keep on hand for this salad are intentionally minimal: two ripe peaches (halved and pitted), about a cup of blueberries, roughly four cups of mixed salad greens (I rotate arugula and baby spinach), a scant quarter cup of crumbled feta, a quarter cup of walnuts that I toast until fragrant, and a simple vinaigrette of olive oil and a splash of balsamic—seasoned with salt and pepper. I like to make the dressing right in the serving bowl so the vinaigrette warms slightly when tossed with the warm fruit.

Here’s how I build it: I preheat my grill or a cast-iron pan so the peaches get marked and caramelized quickly—three to four minutes per cut side is usually enough. While the fruit chars, I toast the walnuts in a dry skillet, give them five minutes max, and break them roughly with my hands. The greens go into the bowl, the berries scatter on top, and then I crumble the feta. Once the peaches are done, I nestle them in the salad, drizzle a blend of about two tablespoons of good olive oil and one tablespoon of balsamic vinegar, and season. I toss gently, just enough to coat but not bruise the berries.

If you want to dress up the salad for a weeknight dinner, add warm sliced chicken — I often borrow technique and seasoning ideas from this grilled chicken salad recipe when I need something quick and reliable. The warm chicken with the slightly charred peaches creates a wonderful temperature contrast.

Timing tips: get the peaches on last so they stay warm when serving. Toast the walnuts earlier and let them cool so they retain crunch. If berries are refrigerated, pull them out a little bit before assembly; cold blueberries against warm peaches surprises in a good way.

Variations I enjoy: swap the walnuts for sliced almonds for a milder crunch, or use goat cheese instead of feta for creaminess. Sometimes I give the dressing a touch of honey or a sprinkle of lemon zest for brightness. If you prefer a smoky note without a grill, a hot pan and a light brush of butter make an excellent substitute.

Storage note: once dressed, this salad is best eaten immediately. If you expect leftovers, keep components separate—greens in one container, dressed peaches and berries in another—so textures stay right when you reassemble.

For a different bowl-style meal, I’ll turn this salad into something heartier by following the bright, spice-forward approach I use in my citrus-chili bowls; the same ideas are in the lemon-chili grilled chicken bowls I make when I want bold flavors.

Conclusion

If you’d like to compare my take with another version that inspired parts of this, I sometimes cross-check the method in Grilled Peach and Blueberry Salad – Palatable Pastime. One limitation I discovered while preparing this is that very ripe peaches can become too soft when grilled, so I now aim for fruit that’s ripe but still firm.

Grilled Peach and Blueberry Salad

This vibrant salad features warm grilled peaches paired with fresh blueberries, mixed greens, and a simple vinaigrette, perfect for a quick and flavorful meal.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Salad Ingredients

• 2 pieces ripe peaches, halved and pitted Aim for ripe but still firm peaches
• 1 cup blueberries Best if brought to room temperature before assembly
• 4 cups mixed salad greens (arugula and baby spinach) You can use any combination of mixed greens
• 1/4 cup crumbled feta cheese Can substitute with goat cheese for creaminess
• 1/4 cup walnuts Toast until fragrant, can be substituted with sliced almonds

Vinaigrette

• 2 tablespoons olive oil Good quality olive oil is preferred
• 1 tablespoon balsamic vinegar Adjust to taste
• to taste salt and pepper Season according to preference

Method

 

Preparation

1. Preheat your grill or a cast-iron pan.
2. Toast the walnuts in a dry skillet for about 5 minutes until fragrant. Break them roughly.
3. Halve and pit the peaches.
4. Prepare the salad greens and place them in a bowl.

Cooking

1. Grill the peach halves on each cut side for 3 to 4 minutes until marked and caramelized.

Assembly

1. Scatter the blueberries over the greens.
2. Crumble the feta over the salad.
3. Once the peaches are done, nestle them in the salad.
4. Drizzle the olive oil and balsamic vinegar over the salad and season with salt and pepper.
5. Toss gently to coat without bruising the berries.

Notes

Best eaten immediately once dressed. To store, keep components separate: greens in one container and dressed peaches and berries in another. Consider variations like adding honey to the dressing or using a hot pan to grill the peaches if a grill is not available.