Description
A vibrant summer salad featuring charred peaches, creamy burrata, crunchy candied pecans, and a tangy blackberry balsamic reduction, finished with fresh basil.
Ingredients
Scale
- For the Candied Pecans:
- 1 cup pecans
- 2 tablespoons maple syrup
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- For the Blackberry Balsamic:
- 1 cup fresh blackberries
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon water
- For the Salad:
- 4 ripe peaches, halved and pitted
- 2 tablespoons olive oil
- 8 ounces burrata cheese
- 4 cups arugula or mixed greens
- 1/4 cup fresh basil leaves, torn
- Salt and pepper to taste
Instructions
- Make the candied pecans: Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Toss pecans with maple syrup, smoked paprika, and salt. Spread in a single layer and bake for 8-10 minutes until golden and fragrant. Let cool completely.
- Make the blackberry balsamic: In a small saucepan, combine blackberries, balsamic vinegar, honey, and water. Bring to a simmer over medium heat, crushing blackberries with a spoon. Cook for 5-7 minutes until thickened. Strain through a fine-mesh sieve, pressing on solids. Set aside to cool.
- Char the peaches: Heat a grill or grill pan over high heat. Brush peach halves with olive oil. Grill cut-side down for 3-4 minutes until char marks appear. Flip and grill 1-2 minutes more. Remove and let cool slightly.
- Assemble the salad: Arrange arugula on a serving platter. Tear burrata into pieces and scatter over greens. Arrange charred peach halves on top. Drizzle with blackberry balsamic reduction, sprinkle with candied pecans and torn basil. Season with salt and pepper to taste. Serve immediately.
Notes
For a dairy-free version, substitute burrata with a vegan cashew cheese. Candied pecans can be made up to a week in advance and stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Salad
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 15g
- Fat: 25g
- Carbohydrates: 20g
- Protein: 8g