janet @ the taste space

Grilled Peach Salad with Mizuna

In Salads on August 27, 2016 at 8:48 AM

Grilled Peach Salad with Mizuna

I was hoping to do a mid-season garden update but it took too long for me to share my July photos. I will try to photograph my current August jungle because it is quite impressive now that it is finally time for harvest.

Grilled Peach Salad with Mizuna

Last summer, weRob did a lot of grilling. One of our favourite discoveries were Magical Grilled Peaches. We have been eagerly waiting for local peaches to remake them. Once we snagged a few peaches that were not too ripe, Rob got to work. I figured he would use the same recipe with the sweet mesquite seasoning, but instead he went with a simple cinnamon, demerara brown sugar and coconut oil concoction. Nothing phases these peaches, and they were delicious.

I put together this lovely summer salad with local produce. Obviously I am not growing corn or peaches, but the tomatoes (black cherry tomatoes) and mizuna were from my garden. The salad dressing was a simple lemon-maple dressing that contrasted the slightly bitter mizuna fabulously. Enjoy!

What are you making with your local produce?

Grilled Peach Salad with Mizuna

PS. I am sharing this with Meat Free Mondays and Healthy Vegan Fridays.

Grilled Peach Salad with Mizuna

2-4 cinnamon grilled peaches (see below)
2 ears of grilled corn, kernels cut off (we didn’t use any seasoning)
3 cups chopped mizuna (could substitute with your favourite green – arugula would be most comparable)
1 cup cherry tomatoes, halved
1/4 cup toasted cashews

1/2 lemon, juiced
1 tbsp olive oil
1 tsp maple syrup
1/2 tsp mustard

1. Begin by making your grilled peaches and grilled corn (see below).

2. In a large bowl, combine the ingredients for the dressing (lemon juice, olive oil, maple syrup and mustard). Stir in the mizuna and tomatoes until evenly coated by the dressing.

3. Once ready, plate the mizuna salad. Top with the grilled peaches, grilled corn and cashews.

Serves 2.

Cinnamon Grilled Peaches

2-4 peaches, washed, halved and pitted (works best with almost ripe freestone peaches)
1 tbsp melted coconut oil
1 tsp ground cinnamon, or to taste
1/2 tsp demerara brown sugar

1. In a small dish, combine the melted coconut oil with the cinnamon. Use a brush to paint it on the cut-side of the peach. Sprinkle with brown sugar and press down if needed to get it to stick.

2. Heat your BBQ grill to medium-high. Place the peaches on the grill, cut-side down and grill for 2 minutes. Flip and continue to grill for 6-8 minutes, or until tender.

PS. The peaches would be fabulous with banana soft-serve ice cream.

Serves 2.


  1. Sounds really lovely – I can’t wait for some peaches to be in season here – today I stewed apples because it is the time in year here when it is a bit dire looking for nice fresh fruit

  2. This really makes me want access to a grill! This looks so good!!!! The tastes contrast so well together – the sweet and bitter. The dressing sounds especially good. Your black cherry tomatoes are so pretty too.
    I’m trying to find this on HVF, but I don’t see it. I would love for you to share it =D =D =D

  3. All that food looks wonderful! I’m pulling beets from my garden right now.

  4. I’ve never grilled peaches before! That’s a great idea! This salad looks delicious!

    Thanks so much for linking up with us for #HealthyVeganFridays! I’m Pinning and sharing!

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