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grilled peach salad
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Grilled Peach Salad

Grilled peaches and a balsamic reduction make this salad tart and sweet, a perfect summer combination!
Course: Salad
Keyword: banana, grill, grilled, grilled peaches, johnson and wales, johnson and wales university, peach salad, peaches, salad, vegetarian
Servings: 6
Calories: 220kcal
Author: Alyssa Walters, Jessie Vandygriff, William Brasch, Chef Adam Sacks and Katherine Privitt, of Johnson & Wales University.


  • 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


  • Preheat oven to 350°; preheat grill to medium-high, and coat with olive oil.
  • 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.
  • Grill peach slices on grill, about 30 seconds each side, until grill marks appear but peach is still firm. Cool.
  • Arrange sunflower seeds on a half sheet pan, toast in oven 5–10 minutes.
  • In a large bowl, whisk oil, salt and pepper in large bowl. Add arugula, goat cheese and sunflower seeds, and toss gently.
  • Arrange salad mixture on serving tray or transfer to serving bowl. Arrange peach slices on top, and drizzle with balsamic reduction.


Live Naturally 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.


Calories: 220kcal | Carbohydrates: 21g | Protein: 8g | Fat: 12g | Sodium: 750mg | Fiber: 4g | Sugar: 16g