Grilled Apricot Summer Salad
This vibrant summer salad combines the smoky sweetness of grilled apricots with juicy berries, toasted walnuts, and fresh greens, all tied together with a light homemade balsamic vinaigrette. Perfect as a refreshing lunch or elegant side dish.
Ingredients
For the salad:
4 ripe apricots, halved and pitted
6 cups mixed greens (arugula, baby spinach, or spring mix work well)
½ cup fresh blackberries
½ cup fresh blueberries
⅓ cup toasted walnuts (or candied walnuts, if you want a sweet crunch)
Olive oil (for grilling)
Pinch of sea salt
For the dressing:
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (or white balsamic for a lighter flavour)
1 tsp honey or maple syrup
1 tsp Dijon mustard
Salt & pepper to taste
Directions
Lightly brush the apricot halves with olive oil and sprinkle with a pinch of sea salt. Grill cut-side down on medium-high heat for about 2–3 minutes, or until grill marks form and they begin to soften. Set aside to cool slightly, then slice or leave in halves.
In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper.
In a large bowl or platter, layer mixed greens, blackberries, blueberries, and walnuts. Top with grilled apricots.
Drizzle with dressing just before serving and toss gently if desired.