Blueberry and Grilled Peach Salad
For a filling, fresh, and protein-rich meal, you need to try this Blueberry and Grilled Peach Salad. Made with fresh blueberries and peaches, cucumber, goat cheese, quinoa, and a homemade blueberry vinaigrette.
Grilled peaches and blueberries are not just for dessert! They go perfectly with the goat cheese, quinoa, and mixed greens. This salad is super satisfying and perfect for a hot summer day.
What ingredients are used to make blueberry and grilled peach salad?
- Peaches
- Blueberries
- Goat cheese- Any goat cheese will work but I highly recommend Vermont Creamy Wild Blueberry, Lemon, & Thyme Goat Cheese. I got it at Giant but I have seen it at Safeway too!
- Cucumber
- Spring mix
- Quinoa- I used Trader Joe’s Organic Tricolor Quinoa
- Olive Oil
- Salt & Pepper
- Blueberry vinaigrette- Click to get the recipe. This dressing is super easy to make and goes great with this salad!
How do I make the blueberry and grilled peach salad?
Begin by cooking the quinoa according to the instructions on the bag or box. When eating the salad, you want the quinoa to be warm but not super hot.
Cut peaches in half to remove the pit, spray with olive oil, and sprinkle with salt and pepper. Add olive oil to the cooking surface and then grill over medium heat. Cook the peaches for 5 minutes. Flip and do the same thing on the other side. Remove from the heat once cooked and slice them.
After that, dice the cucumbers and slice the goat cheese. Next, add cooked quinoa, cucumbers, blueberries, and grilled peaches on top of the spring mix. Pour your desired amount of blueberry vinaigrette and toss. Top with sliced goat cheese and enjoy!
Healthy Salad Recipes
Caesar Salad with Homemade Croutons
Strawberry and Goat Cheese Salad
Italian Farro Salad with Italian Vinaigrette
Grilled Beets Kale Salad with Lemon Tahini Dressing
Blueberry and Grilled Peach Salad
Ingredients
- 1 cup blueberries
- 2 peaches
- 1 cucumber
- 2 cups cooked quinoa ~1 cup uncooked- double-check the packaging
- 1 bag spring mix 5 oz bag
- ½ cup blueberry vinaigrette
Instructions
- Begin by cooking the quinoa according to the instructions on the bag or box.
- Cut peaches in half to remove the pit, spray with olive oil, and sprinkle with salt and pepper.
- Add olive oil to the cooking surface and then grill over medium heat.
- Cook the peaches for 5 minutes. Flip and do the same thing on the other side.
- Remove from the heat once cooked and slice them.
- After that, dice the cucumbers and slice the goat cheese.
- Next, add cooked quinoa, cucumbers, blueberries, and grilled peaches on top of the spring mix.
- Pour your desired amount of blueberry vinaigrette and toss.
- Top with sliced goat cheese and enjoy!