Grilled Peach Salad with Crunchy Spiced Pecans
Prep time
Cook time
Total time
This recipe makes a double serving of pecans, so you can enjoy half later as a snack!.
Recipe type: Salad
Cuisine: American
Serves: 4 servings
Spiced Pecans
  • 1 egg white or 2 tablespoons aquafaba (for vegan)
  • 3 tablespoons dark brown sugar or coconut sugar (for paleo)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon kosher salt
  • 2 cups pecan halves
Grilled Peach Salad
  • ¼ cup + 2 teaspoons extra-virgin olive oil or pecan oil, divided
  • ¼ cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon kosher salt
  • 2 large peaches, halved and pitted
  • 6 cups mixed baby greens
  • 4 ounces dairy-free "goat cheese", dairy-free feta, or other soft or crumbly dairy-free cheese alternative
Spiced Pecans
  1. Preheat your oven to 275°F and line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, whisk together the egg white or aquafaba, brown sugar, cinnamon, cayenne, and salt until well combined. Fold in the pecans until evenly coated.
  3. Spread the pecans in a single layer on your prepared baking sheet.
  4. Bake for 45 to 50 minutes, stirring occasionally, until the pecans are fragrant and golden brown. Let cool completely.
Grilled Peach Salad
  1. In a small bowl, whisk together the ¼ cup oil, vinegar, mustard, garlic powder, cayenne, and salt.
  2. Brush the cut sides of each peach half with the remaining 2 teaspoons oil. Grill the peaches over medium heat, cut sides down, until the peaches become tender, about 3 to 5 minutes. Let the peaches cool and then slice.
  3. Divide the greens between 4 plates. Top each salad with ½ grilled peach, 1 ounce dairy-free cheese, and ¼ cup spiced pecans. Drizzle each salad with the vinaigrette.
Recipe by Go Dairy Free at