Recipe for Freshness: Grilled Peach and Arugula Salad
We're lucky to have access to many types of fruits and vegetables year round at the supermarket, but there's nothing sweeter than biting into something fresh and in-season. It just tastes better. Here are some of the fruits and veggies that are in season right now (early fall) and recipes for enjoying each:
Arugula — try it in my arugula salad with simple dressing.
Brussels sprouts — try these in my Brussels Sprouts with turkey bacon side dish.
Leeks — these are delicious in my cauliflower-leek soup!
Peaches and Cantaloupe — try the season's fruit in your Skinnygirl cocktails!
Pumpkin — substitute fresh, pureed pumpkin instead of the canned version in my pumpkin spice muffins.
And now for a delicious seasonal recipe:
Grilled Peach and Arugula Salad
Makes 6 servings
3 peaches, pitted and each cut into 6 wedges
1 tablespoon olive oil
1 red onion chopped into bite sized chunks
1/8 teaspoon black pepper
Pinch of salt
10 cups arugula
1/2 cup walnut pieces
1. Prepare grill to high heat
2. Coat onions with olive oil and grill until they soften and grill marks appear (approx. 5 minutes). Season with salt and pepper to taste
3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm.
4. Assemble arugula on plate and top with peaches and onion, drizzle balsamic vinegar and sprinkle with Parmesan and walnuts.