Grilled Peach & Mixed Baby Greens Salad with Balsamic-Fig Vinaigrette



  • 2 large Artisan Organic yellow peaches, halved lengthwise and pitted
  • 6 cup mixed baby greens, loosely packed
  • 2 cup thinly sliced radicchio
  • 6 small fresh figs, stems removed, quartered
  • 1/4 cup roughly chopped roasted, unsalted almonds
  • 1 tsp fig jam/ spread
  • 1 tbsp balsamic vinegar
  • 1/4 cup extra-virgin olive oil, plus additional to brush peaches

Grilled peaches star in this summer salad recipe served with sweet balsamic and fig vinaigrette.

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  • Yield
    4 servings
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  1. Whisk fig jam and balsamic vinegar in a small bowl, to combine.
  2. Add olive oil and continue whisking until ingredients are fully incorporated. Set aside.
  3. Lightly brush peaches with olive oil and place on hot grill (at a slight angle to “squared center” of fruit, to achyieve grill marks at a diagonal); grill for approximately 2 to 4 minutes (depending on heat of grill), lifting just slightly to test doneness before removing.
  4. Using tongs, transfer peaches to a plate (grill marks up). Set aside. (Note: a stovetop grill also works great).
  5. Place mixed greens and radicchio in a large bowl, dress with 2 to 4 tablespoons of vinaigrette, to taste, tossing lightly to coat.
  6. Add figs and gently toss to incorporate figs. Divide greens among plates.
  7. Top with a peach halve and sprinkle with chopped almonds. Serve immediately.

Nutritional Information

Per Serving

  • Calories: 267.8g (60.49% from fat)
  • Fat Content: 18.0g (sat 2.3g, poly 2.1g, mono 10g)
  • Protein Content: 4.5g
  • Carbohydrate Content: 26.9g
  • Fiber Content: 5.4g
  • Sugar Content: 20.6g
  • Cholesterol Content: 0g
  • Sodium Content: 16.3mg