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Grilled stone fruit like peaches and plums served over baby greens with walnuts and a sweet honey goat cheese dressing, this salad is light and delicious!
Grilled Stone Fruit Salad with Honey Goat Cheese Dressing
This summer salad uses some of my favorite fruits. A few of my other favorite easy summer fruit salads are Grilled Peach and Watermelon Burrata Salad, Berry Salad with Almond – Cranberry Crusted Goat Cheese, and Prosciutto Mozzarella and Fig Salad with Arugula.
While I hate to think of summer as having an expiration date, the fact
that it’s coming close to the end has me savoring every last moment. I’m a little excited about the change of seasons, but I always mourn the end of summer. So I’m trying to enjoy every last bit of summer’s bounty.
Grilled Stone Fruit Salad with Honey Goat Cheese Dressing
7
Cals:232
Protein:6
Carbs:16
Fat:17
Fiber:3
Grilled stone fruit like peaches and plums served over baby greens with walnuts and a sweet honey goat cheese dressing, this salad is light and delicious!
Course: Lunch, Salad
Cuisine: American
Prep: 10 minutes mins
Cook: 2 minutes mins
Total: 12 minutes mins
WW Points
Yield: 4 servings
Serving Size: 1 /4
Ingredients
For the Honey Goat Cheese Dressing:
- 2.5 oz fresh creamy goat cheese , room temperature
- 1 tbsp honey
- 1/2 tbsp extra-virgin olive oil
- 1 1/2 tsp apple cider vinegar
- 2 teaspoons fresh lemon juice
- 1 1/2 tbsp water
- kosher salt and freshly ground black pepper
For the salad:
- 6 cups mixed baby greens
- 2 ripe medium peaches , halved and sliced into wedges
- 2 medium ripe plums , halved and sliced into wedges
- 24 walnut or pecan halves
Instructions
-
In a small blender, combine goat cheese, honey, olive oil, vinegar, lemon juice, water and season with salt and freshly ground black pepper.
-
Mix until fully combined and creamy and refrigerate until ready to use. Makes about 1/2 cup.
-
Heat a grill pan over medium-high heat.
-
When hot spray lightly with oil and grill the fruit about 1 minute, or until char marks form on the flesh.
-
Divide the greens between 4 plates, top with fruit and nuts and drizzle 2 tablespoons of dressing over everything.
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Nutrition
Serving: 1 /4, Calories: 232 kcal, Carbohydrates: 16 g, Protein: 6 g, Fat: 17 g, Saturated Fat: 3.5 g, Cholesterol: 8 mg, Sodium: 86 mg, Fiber: 3 g, Sugar: 13 g