This Grilled Apricot Salad is packed with fresh leafy greens, walnuts, goat cheese and honey. Sweet seasonal grilled fruit tops it off!
When it’s warm outside, a simple lunch is on the menu.
As a powerhouse leafy vegetable, watercress ranks at the very top of the list for nutrient density (ratio of nutrients to calories). I had never used it before and I kept seeing it on restaurant menus, so I decided to give it a try. You can use whatever salad greens you’d like to in this recipe.
If you’ve never tried grilling apricots, peaches or plums – you definitely need too! They are so delicious – just like dessert. And you don’t need to put them on a big grill – just use a stovetop griddle.
- 2 cups cooked grains farro, wheatberries, freekah, brown rice, etc
- 4 fresh apricots and/or peaches cut in half and grilled
- 1 cup walnuts toasted and chopped
- 4 cups fresh leafy greens watercress, spinach, kale
- 4 oz goat cheese crumbled
- 2 tbsp honey more to taste
- 4 tbsp balsamic reduction more to taste
- salt and pepper to taste
Cook grains per package instructions.
Prepare balsamic reduction sauce if you don't already have on hand. (see notes)
While grains and/or balsamic reduction are cooking, wash/prep your greens and toast your walnuts (350 degrees in the oven for approx. 8 min or in a pan on the stovetop over medium heat).
About 10 minutes before you're ready to eat, cut apricots/peaches in half and put cut side down on stovetop grill. Grill on medium until juicy and grill marks appear on the cut side. Flip them over on the other side for just a minute or two to warm. This takes about 8 min.
Combine everything in a bowl: grains, greens, fruit, cheese and nuts.
Drizzle with balsamic reduction and honey to taste. Season with salt and pepper.
Balsamic reduction is very easy to make. Take 1 cup of inexpensive balsamic vinegar in a small saucepan. Bring to a boil over medium heat. At this point, turn down the heat so that boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half for a thin reduction or more if you'd like a syrupy consistency. Just don't turn up the heat. Keep it low for about 15-20 min - keeping in mind it will thicken more as it cools. Keep stored in the refrigerator until ready to use.