Spiced Pecan Grilled Peach Salad
One of the best things about eating in August is the abundance of fresh produce. In North Carolina that includes sweet, ripe peaches. This nutritious stone fruit has a cool, summery taste and takes a starring role in this recipe, as does heart-healthy pecans. You can find additional pecan recipes at ncpecans.org and americanpecan.com.
Ingredients
- 1 egg white
- 3 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- 2 cups pecan halves
- ¼ cup, plus 2 teaspoons, extra-virgin olive oil or pecan oil, divided
- ¼ cup white wine vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ⅛ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 2 large peaches, halved, pitted
- 6 cups mixed baby greens
- 4 ounces soft goat cheese
Directions
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For spiced pecans: Preheat oven to 275 degrees. Line rimmed baking sheet with parchment paper. In bowl, whisk egg white, brown sugar, cinnamon, cayenne pepper and salt until well combined. Fold in pecans and mix until evenly coated. Spread in single layer on baking sheet. Bake 45–50 minutes, stirring occasionally until pecans are fragrant and golden brown. Allow to cool completely.
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For vinaigrette: Preheat grill. In bowl, whisk ¼ cup olive oil, white wine vinegar, Dijon mustard, garlic powder, salt and pepper. Set aside.
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Brush cut sides of peach halves with remaining olive oil; grill until grill lines appear and peaches become tender, about 3–5 minutes. Remove peaches and slice.
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Divide greens among four plates. Top with grilled peach slices and goat cheese. Divide 1 cup spiced pecans evenly among salads and reserve remaining for snack. Top each salad with drizzle of vinaigrette.
Go nuts!
Looking for more recipes that employ pecans? Try our Asian Lettuce Wraps with Pecan-Crusted Turkey Meatballs!
