Photo Credit: Aaron Colussi

Grilled Peach Salad

$1.00

Grilled peaches and a balsamic reduction make this salad tart and sweet, a perfect summer combination!

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Description

Recipe Type: Salad
Serves: 6
Author: Alyssa Walters, Jessie Vandygriff, William Brasch, Chef Adam Sacks and Katherine Privitt, of Johnson & Wales University.

Ingredients

  • 3 large bananas, peeled and sliced
  • 4 tablespoons balsamic reduction*
  • 3 peaches, pitted and sliced
  • ¼ cup sunflower seeds
  • 1 tablespoon olive oil, plus extra to oil grill
  • Pinch of kosher salt
  • 1/8 teaspoon ground black pepper
  • 10 cups arugula
  • ½ cup goat cheese

*For balsamic reduction:

  • ¼ cup balsamic vinegar
  • 2 tablespoons honey

Instructions

  1. Preheat oven to 350°; preheat grill to medium-high, and coat with olive oil.
  2. To make balsamic reduction: In a small saucepan, bring vinegar to a boil; reduce heat and simmer until reduced to 2 tablespoons. Remove from heat, stir in honey. Cool to room temperature.
  3. Grill peach slices on grill, about 30 seconds each side, until grill marks appear but peach is still firm. Cool.
  4. Arrange sunflower seeds on a half sheet pan, toast in oven 5–10 minutes.
  5. In a large bowl, whisk oil, salt and pepper in large bowl. Add arugula, goat cheese and sunflower seeds, and toss gently.
  6. Arrange salad mixture on serving tray or transfer to serving bowl. Arrange peach slices on top, and drizzle with balsamic reduction.

PER SERVING: 220 CAL; 8G PROTEIN; 12G FAT; 21G CARB (16G SUGARS); 750MG SODIUM; 4G FIBER

Optimum Wellness is excited to partner with Johnson & Wales University. Alyssa Walters, Jessie Vandygriff, William Brasch, Chef Adam Sacks and Katherine Privitt (left to right) developed this recipe. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.

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