Grilled Peach Spinach Salad

Bring on the taste of summer with fresh juicy peaches and ripe blueberries bursting with flavor!

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We love it when we can combine the freshest ingredients of the season with a few go-to pantry staples to make a complete meal in a bowl. And this salad is definitely one of those recipes you’ll want to keep in your meal planning rotation this summer.

Start with a bed of fresh greens (we used spinach, but feel free to swap in baby romaine or any other mild greens that you love) and layer in the flavor + nutrition. Here’s what’s included:

  1. Whole Grains: we used quinoa (“keen-wah”), which is technically a seed, but cooked like a grain. It’s loaded with vitamins, minerals, antioxidants and fiber and is considered a complete protein because it contains all 9 essential amino acids (which our bodies can’t make on their own). 1 cup of cooked quinoa has about 8 grams of protein and 5 grams of fiber. You can cook it similarly to rice (just follow the instructions on the packaging).

  2. Fresh Seasonal Fruit: Fresh peaches provide vitamin C, vitamin A and potassium in addition to their natural phytochemicals and antioxidants that may help prevent certain diseases. For extra sweetness, cut peaches in half, remove pit, lightly brush cut sides with oil and place cut side downon the grill (or grill pan) for a minute or two. Adding in blueberries (known for their strong antioxidants) gives an extra boost of fiber, vitamin C, vitamin K and manganese, which are all important nutrients for disease prevention.

  3. Healthy Fats: Avocado, nuts and extra virgin olive oil (in the dressing) are great sources of unsaturated fats that can help lower cholesterol and inflammation as well as adding other important nutrients to this salad. We like using avocados and raw/unsalted nuts for their extra fiber and antioxidants.

  4. Extra Flavor: we added in a little feta cheese and a quick homemade balsamic dressing to balance out the sweetness of the peaches and blueberries. Keep in mind that cheeses (like feta) contain saturated fat (the ‘bad’ fat) so we only used a little bit for flavor. Red onions also give a nice bite (and extra antioxidants), but feel free to leave them out if you’re not a fan of raw onions.

This salad is great on its own - but you can easily add extra protein from white beans, roasted chicken or grilled shrimp!

Grilled Peach Spinach Salad

Sweet and juicy grilled peaches are paired with ripe blueberries and a quick homemade balsamic vinaigrette in this easy loaded healthy salad!

Makes: 4 Servings

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Ready in:

  • 2 fresh peaches, cut into thick slices
  • Canola oil to brush on peaches
  • 7-9 oz bag fresh spinach
  • 1.5 cups cooked quinoa (½ cup dry)
  • 1 avocado, diced
  • 1 container (6 oz.) fresh blueberries
  • ¼ each red onion, thinly sliced
  • ¼ cup crumbled feta cheese
  • Optional: ½ cup chopped pecans
  • Optional: white beans, grilled chicken, grilled shrimp

Quick Balsamic Vinaigrette:
  • ¼ cup extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • ¼ tsp sea salt
  • Dash of black pepper

Combine all vinaigrette ingredients in a small glass bowl and whisk until combined.

  1. Heat a grill pan or grill over high heat.
  2. Brush peach slices with canola oil and place on grill, turning once, until grill marks form (~1-2 min per side).
  3. Remove peaches from heat and place on a separate plate until ready to use.
  4. In a large bowl, add spinach, cooked quinoa, avocado, blueberries and red onion. Toss with dressing.
  5. Top with feta and grilled peach slices.


410 calories, 27 g total fat, 4.5 g sat fat, 0 g trans fat, 10 mg cholesterol, 290 mg sodium, 37 g carbohydrates, 9 g fiber, 13 g sugar, 8 g protein