Vegan Grilled Peach Salad Recipe

If there is a salad season, summer is definitely it. Summer is the time when all the nature’s gifts such as berries, fruits and vegetables come to life. Eating them alone is great, but put it in the salad and things can get very exciting.

This simple grilled peach salad is amazing! It is sweet and sour, the flavors work very well together, and it is light, but filling. So here is what you’ll need.

Raspberry Vinaigrette

  • Raspberry Jam
  • Apple Cider Vinegar
  • Olive Oil
  • Salt and Pepper

Salad

  • Spinach or mixed leaf salad
  • Peaches
  • Blueberries
  • Red onion (pickled or fresh)
  • Walnuts (regular or caramelized)
  • Pea shoots.
  • Parmesan or aged goat cheese (optional) 

            To make raspberry vinaigrette add 1 part of apple cider vinegar to 3 parts of olive oil. Add the same amount of raspberry jam as apple cider vinegar, a pinch of salt and pepper. Mix everything with a whisk. Raspberry jam with help to combine the vinaigrette and keep it together from splitting. Add more jam if wanted. This can be done at least a week in advance. Keep it covered in the fridge. 

Grill peaches on the grill pan, actual grill or if you don’t have any of these, then sear it on a high heat in a regular skillet with a little bit of oil. Once seared, take it out and let it cool.

To caramelize walnuts, add a couple spoons of sugar with a dash of water into a sauce pan and drop the walnuts. Cook on the medium heat. Once the mixture starts to caramelize (starts to turn brown) keep a close eye on it. When it reaches the beautiful golden color, take it off the heat and scoop the walnuts out on the parchment paper. Let it cool. 

Be careful! Caramel is insanely hot and might burn your skin badly if touched. 

To pickle onions, take 2 parts of vinegar to 1 part of water, add some sugar, salt and spices (black peppercorns, coriander seeds, fennel seeds, cloves) bring the mixture to the boil and pour it over the sliced onions. Let it cool in the room temperature. This can be done at least a week in advance. Keep it covered in your fridge. 

            If you choose to use fresh onion, slice it thinly and put it in the cold water. Water will drag out that smell and spiciness of the onion leaving mostly the flavor behind. (Just so you can still go on a date after eating this salad).

Assemble. Put the spinach or mixed leaves on the place, drizzle it with raspberry vinaigrette, put the onion, blueberries and peaches, add crushed caramelized or regular walnuts and put some pea shoots on the top.

If you are vegetarian, you can add some cheese such as parmesan or aged goat cheese.

So here you have it, beautiful grilled peach salad which screams SUMMER! 

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