Grilled Peach+Goat Cheese Salad w Candied Salmon and blueberry Vinaigrette

grilled peach

I love summer salads. Had to squeeze in one more beautiful, brightly coloured blend before summer comes to an end. These Ontario Peaches and Nova Scotia blueberries are so sweet and juicy this time of year, I just had to create a recipe with them.


  • Spinach
  • mixed greens
  • 1/2 red onion, sliced
  • 1/3 cup cherry tomatoes, whole
  • 1/3 cup fresh blueberries
  • 1/3 cup walnuts
  • goat cheese, broken up into big chunks
  • salt n pepper to taste
  • 8 oz salmon filet, sliced lengthwise into 2 4 oz pieces


  • 1 cup fresh blueberries
  • 1/3 cup balsamic vinegar
  • 1 lemon, juiced
  • 1 orange, sliced in half (juice from 1 half)
  • 1/2 cup olive oil
  • salt n pepper to taste


  1. On bake, Pre heat oven to 400 degrees. Meanwhile prep Salmon. Place Salmon in tin foil and season with salt and pepper and juice from 1/2 an orange. Wrap up salmon and bake for 12 mins.
  2. Next prepare dressing. Place all ingredients into a blender and blend until blueberries have broken down. Refrigerate while prepping salad.
  3. In a large bowl add spinach and mixed greens first, followed by red onion, tomatoes, walnuts, goat cheese and blueberries.
  4. heat and oil up indoor grill, place peach wedges on and press down gently to achieve quick grill marks. Grill for about a minute then remove and place in salad bowl. ( if using outdoor grill for peaches, use bigger slices and cut into smaller slices after)
  5. After salmon has baked for 12 minutes, open tin foil up and take juice from orange and squeeze over top once more before returning to oven on broil. Broil for 2 mins or until desired doneness is achieved.
  6. Add blueberry vinaigrette and enjoy!

** Dressing is good in fridge for up to 1 week, in an air tight container.