Arugula grilled peach salad in a raspberry balsamic vinaigrette
Delight your palate with the exquisite flavors of peppery arugula, sweet grilled peach, and tangy raspberry balsamic vinaigrette in this vibrant salad.
Ingredients:
- 140g Fresh Raspberries
- 1 tablespoon Balsamic Vinegar
- 1 teaspoon Lemon Juice
- 1.5 cups Baby Arugula
- 2 Small Peaches, Sliced, Grilled
- 10 Sweet Cherries, Pits Removed, Chopped
- 1/2 Of One Blood Orange, Peeled, Chopped
- 30g Fresh Blueberries
- 30g Salted Pistachios, Shells Removed
- 30g Goat Cheese, Crumbled
Instructions:
- For making the Dressing
- Start by heating raspberries in a saucepan over medium to high heat. Stir occasionally for a few minutes to prevent burning, until they are warm enough to be mashed.
- Use a potato masher or fork to crush the raspberries until they are all broken down.
- Mix in balsamic vinegar and lemon juice. Stir until well combined.
- Take the saucepan off the heat and allow the mixture to cool down.
- For a smoother dressing, transfer the mixture to a blender and blend until the seeds are broken down.
- Preparing the Salad
- Cut the peaches in half, remove the pits, and grill them for a couple of minutes over medium to high heat to create grill marks and enhance their sweetness. The heat intensifies the fruit's flavor, making it more delicious.
- Dice, slice, and pit all fruits according to the recipe.
- Combine all the ingredients (arugula, fruits, pistachios, goat cheese) in a large bowl.
- Mix everything together thoroughly.
- Drizzle the salad with the cooled raspberry vinaigrette dressing.
Summary:
- Calories: 525 kcal
- Fat: 21 g
- Protein: 17 g
- Carbs: 78 g
- Potassium: 1387 mg
- Magnesium: 118 mg