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Grilled peaches on a bed of salad greens, blueberries, and walnuts.

Grilled Peach and Blueberry Salad

  • Author: Sarah Burns
  • Yield: 4-6 1x

Ingredients

Scale

Salad

  • 3 peaches, cut in  half
  • 1 bunch watercress, washed and chopped
  • 1 6 oz bag microgreens, washed*
  • 1 pint blueberries, washed
  • 6 oz feta cheese
  • 1/2 cup chopped walnuts (optional)
  • 23 tbsp olive oil for coating peaches

Lemon Chive Vinaigrette

  • 1/4 cup good quality olive oil
  • 1/4 cup lemon balsamic vinegar*
  • 2 tbsp chives, finely chopped

 

*I used sunflower sprouts – you can find these at  wholefoods and some supermarkets

*You can find this at specialty olive oil stores or order online. Here is my favorite.


Instructions

Vinaigrette

Wisk the olive oil lemon balsamic vinegar, and chives together until combined and thickened.

Salad

Grill the peaches over medium heat approximately 4-5 minutes each side. Let peaches cool and them cut them into bite size slices

Assemble the greens and all toppings in a large bowl.

Toss with vinaigrette and serve!