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Grilled Peach Salad with Honey-Jalapeno Dressing

This fresh Grilled Peach Salad with Honey-Jalapeno Dressing is an easy salad that is naturally sweet with a backend kick.

This has been the best year for peaches. They are so sweet and juicy, and plentiful! I just can’t get enough of them and I hope you’re like me and savoring them while you can. Enjoying them in this Grilled Peach Salad is one of my favorite ways!

A light blue plate holding a green lettuce salad tossed with grilled peaches. A carafe of Honey Jalapeno dressing, a grilled peach half,  and toasted walnuts sit next to the plate.

When I told you about the Strawberry Spinach salad a few weeks ago, I told you about being a strawberry snob. I guess I am just a big ole salad snob. I say that because one of my biggest pet peeves is when you go to a restaurant, and they serve you a salad where the greens are too big to eat or they’ve given you the big yellow chunk from the center of a head of lettuce. Really? Who wants that?

Tearing or cutting greens into bite-sized pieces look better and make it easier to eat. You can make this salad with the greens you prefer, but I choose greens with a bit of structure that can hold the weight of the peaches. A strong cheese balances out the sweetness of the peaches. I used a crumbled gorgonzola. A blue cheese would be delicious too. The Honey-Jalapeno dressing starts out sweet and ends with a hint of heat. I just love that. It’s that oooh moment that makes this Grilled Peach salad anything but ordinary.

John and I ate this salad with a couple slices of crusty bread that I’d brushed with olive oil and rubbed with a fresh garlic clove. I put the bread on the grill right before my peaches were finished.

Don’t have time to make it now? Pin it for later!

Salad with grilled peach half
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5 from 4 votes

Grilled Peach Salad with Honey-Jalapeno Dressing

This fresh Grilled Peach Salad with Honey-Jalapeno Dressing is an easy salad that is naturally sweet with a backend kick.
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Servings 6
Author Hostess At Heart

Ingredients

Salad Ingredients

  • 12 cups lettuce any variety
  • 2 white or yellow peaches cut in half.
  • 2 scallions sliced thinly
  • 1 cup candied walnuts
  • 1/2 cup crumbled soft cheese such as gorgonzola blue cheese or goat cheese

Dressing Ingredients

  • 1/4 cup honey
  • 4 tbsp fresh lemon juice 1 lemon
  • 1 garlic clove
  • 1 jalapenos seeded with ribs removed
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 cup extra virgin olive oil

Candied Walnut Ingredients

  • 3 tbsp honey
  • 6 tbsp white sugar divided
  • 4 tbsp butter
  • 2-1/2 cups walnut halves

Instructions

  • In a blender or food processor, combine all dressing ingredients except the olive oil. Blend until smooth. With blender running, drizzle in olive oil. Blend until smooth. Taste and add more jalapeno or salt if needed. Store covered in the refrigerator.
  • To candy the walnuts, Preheat oven to 350°F and line a rimmed baking sheet with foil. Spray with nonstick cooking spray or grease with butter.
  • In a large nonstick skillet, combine 4 tablespoons of butter with 3 tablespoons of honey and 3 tablespoons of white sugar and heat; stirring constantly, until the mixture begins to boil. Lower the heat and simmer the mixture, stirring occasionally, for about 2 to 3 minutes. Add the walnuts to the syrup and stir to coat. Spread the walnuts on the baking sheet.
  • Bake for approximately 12 minutes, turning the pan 1/2 way through. Remove from the oven and allow them to cool slightly. Sprinkle with 3 more tablespoons of sugar. Spread them out on wax paper and allow them to cool completely. Store in a resealable bag or bowl.
  • Top the lettuce greens of your choice with scallions, chopped candied nuts, and crumbled cheese.
  • Preheat the grill. When hot, turn heat down to medium-low. Brush cut side of peaches with olive oil and place peaches cut side down on the grill. Grill 7 to 10 minutes or until slightly soft. Remove from grill and cut into bite-sized pieces. Top salad with peaches and drizzle with dressing.

Notes

Candied walnuts provided with the permission of cookingwithauntjuju.com

Nutrition

Calories: 653kcal | Carbohydrates: 53g | Protein: 8g | Fat: 48g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 687mg | Potassium: 436mg | Fiber: 5g | Sugar: 45g | Vitamin A: 1260IU | Vitamin C: 15.1mg | Calcium: 114mg | Iron: 1.9mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

 If you’re looking for a couple more amazing salads, check these out!

Chipotle Grilled Chicken Salad

A salad topped with sliced chicken, avocados, diced red pepper, roasted corn, and tomatoes and garnished with cheese and tortilla straws.

Fresh Greek Salad with Lemon Vinaigrette

A white dish full of lettuce topped with red peppers, olives, banana peppers, tomatoes, cucumbers and garnished with cheese.

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Article updated 4/20/16

Recipe Rating




Deb Clark

Tuesday 18th of August 2020

Hands down delicious! This was a lovely meal, I topped it with grilled chicken. So yummy!!

Julie Menghini

Tuesday 18th of August 2020

Thanks, Deb! We loved this salad too.

Jennifer Stewart

Tuesday 18th of August 2020

I gobbled up my salad in nano seconds and started to eat off Brooks' plate but he almost stabbed me with his fork LOL. I am glad I made a double batch of the dressing because I am just drinking it from the bottle at this point.

Julie Menghini

Tuesday 18th of August 2020

Thank you, Jennifer! We love grilled peaches like this and that dressing is delicious.

Debi

Saturday 15th of August 2020

I love grilled peaches. It makes them sweeter and more flavorful. So when I saw this I had to try it. It's great! I'll make it again!

Julie Menghini

Monday 17th of August 2020

Thank you, Debi! We love them too.

Sally T

Saturday 30th of May 2020

I have some homemade croutons that would be a delicious addition!

Mixed Green Salad with Figs, Prosciutto, Walnuts and Parmesan | Hostess At Heart

Wednesday 18th of May 2016

[…] If you are still looking for a great salad, how about my Grilled Peach salad with Honey Jalapeno Dressing? […]