Grilled Peach & Mixed Green Salad


Apart from the healthy nature of summer’s sweet, sun-ripened fruit, I love the fact that fresh fruit can pair up with just a few simple ingredients and result in a quick dessert, a salsa, or a salad… simply because the fruit speaks for itself. There’s little required to dress up its naturally delicious flavor.

This is especially true with Stemilt’s beautiful, organic peaches, a perfect fruit to spoon over oatmeal, yogurt, or ice cream. And, a great option for a unique twist on a summer salsa. These peaches are so yummy, they’d simply be great sliced and served in a beautiful little bowl all alone, for dessert.

However, since it’s grilling weather, popping a halved peach onto the grill for just a few minutes does wonders to enhance this fruit’s already sweet, juicy nature. It’s the perfect crowning note to a leafy green salad, like this one dotted with quartered fresh figs, chopped roasted almonds, and a drizzle of a sweet-savory balsamic-fig vinaigrette. It’s healthy, delicious, and comes together in just minutes!

Grilled Peach & Mixed Green Salad


  • 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
  • In Category
    Main, Dinner


  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