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Bowl of grilled peaches in a salad of avocado, feta, crispy kale and a blueberry vinaigrette.

Grilled Peach Salad with Blueberry Vinaigrette

  • Author: Emily Wilson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: American

Description

Grilled peaches are a summer favorite. Toss together with avocado, feta, crispy kale and blueberry vinaigrette to make them irresistible.


Scale

Ingredients

For the Salad:

  • 4 cups kale leaves, torn into 12” pieces
  • 5 peaches, sliced
  • 1+1+2 tablespoon extra virgin olive oil
  • 1 small shallot, peeled and sliced thin
  • 2 tablespoons red wine vinegar
  • 2 ripe avocados
  • 1/4 cup crumbled feta cheese, optional
  • Salt and pepper, to taste

For the Blueberry Vinaigrette:

  • 1/4 cup blueberry jam
  • 1/4 cup rice wine vinegar
  • 1/41/3 cup extra virgin olive oil
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 350 degrees. Tear kale leaves off of the stems into 1-2” pieces. Scatter on a sheet tray lined with parchment paper. Drizzle with 1 tablespoon of extra virgin olive oil and season with salt and pepper, then toss to coat evenly.
  2. Set kale in the oven and roast until leaves are dehydrated and crisp, about 10-15 minutes. Remove from oven and let cool.
  3. Slice peaches into quarters, cutting around the pit in the middle. Brush cut sides with olive oil and season with salt.
  4. Set a grill pan over medium-high heat. Once surface is hot, set the peaches on top, flesh side down. Sear until grill marks form, about 3 minutes. For crosshatch grill marks, rotate peaches 90 degrees and cook until the second set of grill marks form.
  5. If your peaches are very firm, you can flip the peaches and cook on the skin side for 2-3 minutes as well. However, if your peaches are already quite soft, skip cooking the skin side in order to keep a firm enough texture. Transfer cooked peaches to a plate and let cool.
  6. In a small bowl, combine the sliced shallots, red wine vinegar and 2 tablespoons of olive oil. Season with salt and pepper.
  7. To make the vinaigrette, combine the blueberry jam, rice wine vinegar and 1/4 cup of extra virgin olive oil in a jar or container with a tight fitting lid. Add a pinch of salt and pepper. Place the lid on tight, then shake vigorously to combine. Check taste. If vinaigrette is too tangy for your taste, add another 1-2 tablespoons of olive oil, then shake to combine again.
  8. To build the salad, drizzle some of the blueberry vinaigrette on the bottom of four bowls. Arrange 3 or 4 slices of peaches on top, then arrange pieces of avocado around the peaches. Drizzle the shallot-vinegar mixture over the top, then scatter some feta and crispy kale leaves to finish.