Ok, this Grilled Peach Salad might be my favorite salad of all times.
If you know me, you know that it’s a ballsy statement as my love affair with big tasty salads goes back to when I first learned how to chew.
If your initial thought of a salad is those plain ones with maybe a few leaves and a tomato or two. Salads with either no flavor or drowned in some heavy dressing from a bottle.
Girl, I’m telling you, you have to rethink that.
Growing up my mother used to make big salads packed with so many goodies. My cousin and I used to take several servings and then fight about who got the last part in the bowl or the leftovers.
Here’s the beauty with salads- they are SO customizable. Don’t like an ingredient, take it out, replace it with something else. DO WHATEVER YOU WANT.
With salad recipes, think of it more as a general guideline.
Like you want the main players, like the dressing and the peaches in this case, but all the other players you can switch around.
For example, the first time I did this Grilled Peach Salad recipe, I had kale and arugula overflowing in my garden, so I did a combination of both as the base. The time I took this picture, I had more of kale so I ended up just doing kale.
I also love using cucumber in my salads but none of the ones in the garden were ripe. I did, however, have cherry tomatoes ready to be picked, so I tossed them in there instead.
See how easy it is to just work with what you got?! Just pick your favorite ingredients and what you need for the dressing and make it your own.
And I’ve been obsessing lately about BeyondMeat’s vegan sausages so I’ve used them as my protein source. Not sponsored they are just so delicious. Especially for someone like me who used to be a major meat-eater and loves the taste but gets sad thinking about the dead animals so she avoids it as much as she can. I’m telling you, these sausages taste like the real deal!
Now last thing, I cook the peaches on this cast iron grill pan.
If I could only chose one pan to live with for the rest of my life. It would be a cast iron pan. I mean they are so affordable, they will last you forever if you take care of it and they make everything taste so good. And I never have to worry about weird chemicals being released into my food like before when I used those “non-stick” pans.
I use the grill cast iron pan for my bbq then I have a regular one for the stove.
Ok, wow talk about getting sidetracked, people!
Enough chatting, here’s the Grilled Peach Salad recipe!
Oh and if you make it, will you let me know by tagging me on Instagram or comment here below? LOVE seeing your versions and to hear what you think! 🙂
For the dressing:
Start by making the quinoa so that it has time to cool off. I sometimes make it the day before to save me some time.
Heat up the grill on high, then once the grill is heated, turn it down low. Lightly toss the peaches and corn in some olive oil and then place them on the bbq. Turn the peaches once you see them softening, about 3 minutes on each side. If you use the grill pan like I do then look at the grill marks being nice and defined.
If you’re bbq’ing your protein, put that on the grill as well.
Now mix all the ingredients for the dressing. I put it all in a little glass jar and give it a good shake until it’s all blended. It saves the amount of dishes and if you’re like me and don’t want to use all of the dressing, it makes it easy to just store the leftovers. I also keep the jar on the table in case someone wants to add more to theirs.
Put all the ingredients you are using for the salad in a big bowl, including the quinoa and the dressing. Once the corn, your protein and the peaches are done, toss them in as well and you’re done!
Hope you love it as much as I do!