How to Make Grilled Peach Salad with Spinach and Raspberries - A Step-by-Step Guide

Grilled Peach Salad with Spinach and Raspberries is a delightful and refreshing dish that captures the essence of summer. It’s the perfect way to take advantage of the season’s bounty of fresh fruits and vegetables, and it’s so easy to make. This colorful and healthy salad is bursting with flavor and makes for a wonderful addition to any meal.

The star of the show in this recipe is the grilled peaches. Grilling the peaches brings out their natural sweetness and adds a caramelized flav...

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Ingredients

  • ¼ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • ½ clove garlic, minced
  • ½ teaspoon Dijon mustard
  • 1 pinch salt and freshly ground black pepper
  • 2 fresh peach, sliced into 8 pieces
  • 1 tablespoon avocado oil
  • 8 ounces fresh spinach
  • 6 ounces fresh raspberries
  • ¼ cup sliced blanched almonds

Information

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine olive oil, balsamic vinegar, garlic, mustard, salt, and pepper in a small container with a lid. Cover and shake vigorously to combine dressing ingredients. Set aside.
  • Brush peach slices lightly with avocado oil. Place peaches, cut-side down, onto the grill; cook until grill marks form, 1 to 2 minutes. Turn each slice and cook until grill marks form, 1 to 2 minutes more. Remove from grill
  • Divide spinach between 4 salad plates. Top each salad with 4 grilled peach slices. Evenly distribute raspberries and top with some almonds. Drizzle each salad evenly with dressing.
  • Nutrition

    249 cal.

    • Total Fat: 21g
    • Saturated Fat: 3g
    • Sodium: 105mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 5g
    • Total Sugars: 8g
    • Protein: 3g
    • Vitamin C: 47mg
    • Calcium: 92mg
    • Iron: 2mg
    • Potassium: 442mg