This grilled peach salad is packed with bright flavors. Toasted pine nuts add a nice crunch and buttery flavor., May 2022


Credit: Photography / Caitlin bensel, Food Styling / Emily Nabors Hall

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat a gas or charcoal grill to high (450-500°F). Lightly brush cut sides of peaches with 1/2 tablespoon oil; place on the preheated grill grates. Grill, turning once, until grill marks appear and the peaches are beginning to soften but still hold their shape, 4 to 5 minutes.

  • Whisk vinegar, honey, salt, pepper and the remaining 2 tablespoons oil in a small bowl.

  • Arrange romaine leaves on a large platter and top with the grilled peaches. Sprinkle with bell pepper, basil, pine nuts and goat cheese. Drizzle with the dressing.


To toast pine nuts, cook in a dry skillet over medium heat, shaking the pan occasionally, until golden brown and aromatic, 3 to 4 minutes.

Nutrition Facts

2 cups
245 calories; protein 6g; carbohydrates 14g; dietary fiber 2g; sugars 11g; added sugar 3g; fat 19g; saturated fat 5g; mono fat 9g; poly fat 4g; cholesterol 11mg; vitamin a iu 2344IU; vitamin b3 niacin 1mg; vitamin c 34mg; vitamin d iu 3IU; vitamin e iu 4IU; folate 14mg; vitamin k 23mg; sodium 353mg; calcium 80mg; iron 2mg; magnesium 36mg; phosphorus 123mg; potassium 258mg; zinc 1mg; omega 6 fatty acid 4g; niacin equivalents 2mg; selenium 1mcg.