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Grilled Peach and Pecan Salad

Makes: 4  servings


  • 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, 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.

From FitnessMagazine.com