Summer Grilled Stone Fruit Salad with Honey Goat Cheese Dressing

Grilled stone fruit—like peaches and plums—served on a bed of mixed baby greens with toasted walnuts and a creamy honey goat cheese dressing makes for a bright, balanced summer salad. This easy recipe highlights seasonal fruit, offers a pleasing contrast of sweet, smoky, and tangy flavors, and comes together quickly for a light lunch or a colorful side dish.

Grilled Stone Fruit Salad with Honey Goat Cheese Dressing

This salad celebrates ripe summer fruit and simple ingredients. Char-grilling the peaches and plums concentrates their sweetness and adds a subtle smokiness that pairs beautifully with tangy goat cheese, a drizzle of honey, and crunchy walnuts. It’s an ideal recipe for late summer when stone fruits are at their peak and you want something fresh but satisfying.

Below is a clean, easy-to-follow version of the recipe with practical tips, variations, and storage notes to help you make the most of seasonal fruit.

Recipe at a glance

Yield: 4 servings | Prep: 10 mins | Cook: 2 mins | Total: 12 mins

Calories: 232 kcal per serving • Protein: 6 g • Carbs: 16 g • Fat: 17 g • Fiber: 3 g • Sugar: 13 g

Grilled stone fruit like peaches and plums served over baby greens with walnuts and a sweet honey goat cheese dressing, this salad is light and delicious!

Ingredients

For the Honey Goat Cheese Dressing

2.5 oz fresh creamy goat cheese, room temperature
1 tbsp honey
1/2 tbsp extra-virgin olive oil
1 1/2 tsp apple cider vinegar
2 tsp fresh lemon juice
1 1/2 tbsp water (to thin, if needed)
Kosher salt and freshly ground black pepper, to taste

For the Salad

6 cups mixed baby greens
2 ripe medium peaches, halved and sliced into wedges
2 medium ripe plums, halved and sliced into wedges
24 walnut or pecan halves, toasted

Instructions

Make the dressing: In a small blender or with an immersion blender, combine the goat cheese, honey, olive oil, apple cider vinegar, lemon juice and water. Blend until smooth and creamy. Season to taste with salt and freshly ground black pepper. Transfer to the refrigerator while you prepare the salad. The recipe yields about 1/2 cup of dressing.
Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the grates or pan to prevent sticking.
Grill the fruit: Place the peach and plum wedges flesh-side down on the hot grill. Cook about 1 minute or until clear grill marks appear and the fruit begins to soften. Remove from heat and let cool briefly.
Assemble the salad: Divide mixed baby greens among four plates. Arrange grilled fruit and toasted nuts over the greens. Drizzle about 2 tablespoons of the dressing over each salad, or serve extra dressing on the side.
Serve immediately while the fruit is still slightly warm. Enjoy as a light main course or as an elegant side for grilled proteins.

Tips and Variations

Choose ripe but firm fruit so the wedges hold together on the grill. Nectarines, apricots, or figs can be used in place of peaches or plums.
To toast nuts, place them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned. Watch carefully to avoid burning.
For a dairy-free or vegan option, substitute a plant-based soft cheese or blended silken tofu mixed with a little maple syrup for the honey.
Add fresh herbs like basil or mint for a bright herbal note. Crumbled feta or shaved Parmigiano-Reggiano also pair well if you prefer a saltier cheese.
If you prefer less sweetness, reduce the honey in the dressing by half and increase the lemon juice by a teaspoon.

Storage and Make-Ahead

You can prepare the dressing up to 3 days in advance and store it in an airtight container in the refrigerator. Grill the fruit just before serving for best texture; grilled fruit can be stored sealed in the fridge for up to 24 hours and gently reheated or served chilled. Keep the greens separate until ready to serve to avoid wilting.

Serving Suggestions

This salad works well as a light lunch, a starter, or a colorful side next to grilled chicken, fish, or pork. Pair with a crisp white wine or a sparkling water with citrus for a refreshing combination.

Nutrition (per serving)

Final Note

This Grilled Stone Fruit Salad with Honey Goat Cheese Dressing is an easy, elegant way to enjoy summer produce. Its combination of textures and flavors makes it a crowd-pleaser, and it’s simple to adapt to what you have on hand.