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Grilled Peach and Pecan Salad

Grilled Peach and Pecan Salad

Nutrition Facts
  • cal. (kcal) 198
Grilled Peach and Pecan Salad
  • Makes: 4 servings
  • Carb Grams Per Serving: 21


  • 2 teaspoons sugar
  • 1/4 teaspoon ground cayenne pepper
  • 3/4 teaspoon kosher salt, divided
  • 1/4 cup pecans
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon champagne wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 4 cups arugula, trimmed
  • 1 tablespoon basil, julienned
  • 2 ounces soft goat cheese
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 shallot, minced
  • 1/2 red onion, thinly sliced
  • 4 peaches, halved and pitted


  1. Heat grill to medium-high. Heat oven to 350 degrees F.
  2. In a small bowl, combine sugar, cayenne pepper and 1/2 teaspoon salt.
  3. Coat pecans with cooking spray; add to sugar mixture and toss to cover. Toast in oven on a foil-lined baking sheet, shaking frequently.
  4. Meanwhile, in a small bowl, whisk together next five ingredients and remaining salt. Set aside.
  5. Coat peaches with cooking spray and grill 5 minutes, or until just softened. Let cool slightly.
  6. Meanwhile, in a large bowl, toss together arugula, basil, red onion and dressing; evenly divide among four plates.
  7. Top each salad with 2 peach halves and sprinkle with one-fourth of the goat cheese and pecans. Season with pepper.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 198 cal., 12 g total fat 21 g carb. (3 g fiber), 5 g pro.

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