Grilled Peach and Arugula Salad


  • 1 container of Superior Fresh baby arugula

  • 4 ripe peaches, pitted and sliced

  • 1 tsp. avocado oil (or olive oil)

  • 1 cup blueberries

  • 1/2 cup goat cheese

Honey Vinaigrette

  • 2 tbsp. honey

  • 2 tbsp. greek yogurt

  • 1 tbsp. olive oil

  • 1 tbsp. apple cider vinegar

  • 1 tbsp. balsamic vinegar

  • Pinch of sea salt

Candied Curry Pecans

  • 1/4 cup pecans

  • 1 tbsp. honey

  • 1/2 tsp. curry powder

  • 1/4 tsp. salt

  • 1 tsp. butter


  1. Place all vinaigrette ingredients into a small mason jar and shake well until combined. Set aside.

  2. In a pan over medium-high heat, place all curried pecan ingredients, except the butter. Bring to a boil for about 2 minutes, until the pan turns dry. Remove from heat and add butter.

  3. Preheat your grill too high. Place the peaches into a bowl and toss with the avocado oil.

  4. Grill the peaches for 2-3 minutes per side.

  5. Place the arugula, goat cheese, curry pecans, blueberries and grilled peaches into a medium-sized bowl. Toss with the honey vinaigrette and serve immediately.

SaladsKylie GappaComment