Grilled Peach Salad with Savory Granola

Sweet, simple, savory and smoky. That’s how we would describe this delightful grilled peach salad with savory granola. The different elements come together quite wonderfully to provide a well-balanced dish. As with most stone fruit recipes, we highly recommend experimenting on the grill with whatever stone fruit you have handy! Want to turn it into a main dish? Add some grilled chicken or shrimp!

Grilled Peach Salad with Savory Granola Recipe

Makes: 6 servings

Total Time: 45 minutes

Ingredients:

savory granola-
• 1 cup old fashioned oats
• 1 cup unsweetened coconut flakes
• ½ cup raw shelled sunflower seeds
• ¼ cup olive oil
• 1 tablespoon honey
• 2 teaspoons soy sauce
• black pepper to taste

grilled peach salad-
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 3 peaches, pitted and cut into wedges
• 1 tablespoon extra-virgin olive oil
• Kosher salt and black pepper
• 10 cups greens
• 2 ounces thinly sliced prosciutto, sliced (optional)
• ½ cup thinly sliced red onion

Directions:

To make the granola- preheat the oven to 350°F and line a baking sheet with parchment paper.

In a bowl, combine the oats, coconut and sunflower seeds. In another small bowl, stir together
the olive oil, honey, soy sauce and pepper. Pour over the oat mixture and toss until everything
is well coated.

Spread into a single layer on the lined baking sheet. Bake for 10 minutes, stir, then bake for
another 10-15 minutes until everything is toasted. Remove from oven and let cool completely.

Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer
until vinegar is reduced to 2 tablespoons. Remove from heat and stir in honey. Cool to room
temperature.

Preheat grill to high heat. Place peach wedges on a grill rack coated with cooking spray. Grill for
about 30 seconds on each side until grill marks appear but peaches are still frim. Remove from
grill and set aside.

Combine oil, pepper and salt in a large bowl. Whisk until combined. Add greens to bowl and
toss gently to coat.

Arrange on a platter and top with peach wedges, prosciutto (optional), red onion and savory
granola. Drizzle with balsamic and enjoy.

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