United States Grilled Peach and Arugula Salad with Balsamic Glaze — AI-generated headline for RecipeFiler
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United States Grilled Peach and Arugula Salad with Balsamic Glaze

by RecipeFiler

Why some badges are missing
  • Not nut-free: pecan halves → try toasted sunflower seeds (or pumpkin seeds for crunch)
  • Not low-FODMAP: ripe peaches
  • Not low-histamine: balsamic vinegar
  • Not low-GI / diabetic-friendly: caster sugar → try granulated sweetener (such as erythritol)
  • Not kidney-friendly: salt → try salt-free herb seasoning (or lemon zest and black pepper)

Based on listed ingredients — always check labels for allergies.

About this recipe

Sweet, caramelised peaches meet peppery rocket and crunchy pecans in this elegant summer side. Drizzle with a tangy balsamic glaze and serve alongside grilled chicken or fish for a vibrant, dairy-free dish.

Prep

10m

Cook

15m

Serves

4

Rating

—

Total time · 25m

Ingredients

Kitchen Help

Shopping list

  • 4 piece ripe peaches — halved and stoned

  • 2 tbsp olive oil — divided

  • 100 ml balsamic vinegar

  • 100 g arugula — washed

  • 50 g pecan halves

  • 0.25 tsp salt

  • 0.25 tsp black pepper — freshly ground

Tools

  • · griddle pan or grill
  • · small saucepan
  • · frying pan
  • · pastry brush
  • · serving platter

Instructions

Step by step

  1. 1

    Preheat a griddle pan or grill to medium-high heat.

  2. 2

    Brush the cut sides of the peach halves with 1 tablespoon olive oil.

  3. 3

    Place the peaches cut-side down on the griddle and cook for 3– until charred grill marks appear and the fruit softens slightly. Set aside.

  4. 4

    Pour the balsamic vinegar and sugar into a small saucepan over medium heat. Simmer gently for 6–, stirring occasionally, until reduced by half and syrupy. Remove from the heat and leave to cool slightly.

  5. 5

    Toast the pecan halves in a dry frying pan over medium heat for 3–, shaking often, until fragrant. Chop roughly.

  6. 6

    Toss the arugula with the remaining 1 tablespoon olive oil, salt and black pepper. Arrange on a serving platter.

  7. 7

    Top the rocket with the grilled peach halves, scatter over the toasted pecans and drizzle with the balsamic glaze.

  8. 8

    Serve immediately as a side dish or light starter.

Per serving

serves 4
Calories
274kcal
Protein
3.7g
Carbs
23.4g
Fat
21.2g
Fibre
3.5g
Sugar
7.5g
Sodium
171mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

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A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.

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Edit on 2026-10-01

Edited 10/1/2026, 9:54:36 AM

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