Grilled Peach Arugula Salad with Raspberry Balsamic Vinaigrette
This pretty arugula summer salad is loaded to the max with sweet grilled peach wedges, juicy cherries and the most amazing raspberry balsamic dressing ever!
Servings 4 servings
- 2 ripe but slightly firm peaches, halved and pitted
- 1 tablespoon butter softened
- 1 cup fresh cherries halved and pitted
- 5 cups fresh arugula
- RASPBERRY BALSAMIC VINAIGRETTE:
- 1/3 cup fresh raspberries
- 1 teaspoon coconut sugar or brown sugar
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 2-3 tablespoons agave syrup or honey
- 1/4 teaspoon salt
Brush peach halves with softened butter. Grill over medium-high heat 5-8 minutes, turning once until nicely charred on the outside. Transfer peaches to a cutting board and let cool slightly. Once cooled, slice into wedges. Set aside.
In a large serving bowl, combine cherries and arugula. Arrange grilled peach wedges over top and set aside.
Make the vinaigrette. Place raspberries in a small bowl and sprinkle with sugar. Let stand 5 minutes then mash thoroughly until smooth. Transfer mashed raspberry to a jar with a tight-fitting lid. Add vinegar, oil, agave, and salt to jar and screw on lid. Shake thoroughly until smooth. Add a little more agave if the dressing is too tart.
Drizzle dressing over salad and toss to combine. Serve salad immediately.