Ingredients

  • 2 large Stemilt peaches, halved and pitted
  • 6 cups mixed baby greens, loosely packed
  • 2 cups 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

This Grilled Peach & Mixed Baby Greens Salad with Balsamic Fig Vinaigrette is healthy, delicious, and comes together in just minutes.

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  • Yield
    4 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    American
  • In Category
    Main, Dinner

Instructions

  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 achieve 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.
  7. Divide greens among plates. Top with a peach halve and sprinkle with chopped almonds.
  8. Serve immediately.

Nutritional Information

Per Serving

  • Calories: 267
  • Fat Content: 18
  • Protein Content: 4.5
  • Carbohydrate Content: 26.9
  • Fiber Content: 5.4
  • Sugar Content: 20.6