Grilled peaches are one of my favorite things about summer. I don’t have a grill in my apartment, unless you count my grill pan, which is impossible to clean, so I made this salad by roasting the fruits and sausage, but the whole time I was thinking about turning this recipe into a grilled salad at my parents’ house this summer!
A few very flavorful components are mixed together to create this light yet filling summer salad: browning the fruit makes it extra sweet, a great contrast to the spicy sausage, tangy lime and peppery arugula.
Feel free to substitute the sausage with salmon (which I almost did) or tuna, or even leave out the protein all together. In which case, it would transform from a main-dish salad into a side salad. I thought about adding a jalapeño pepper into the mix, but since I used spicy sausages, I decided against it. If I left out the sausage, I’d probably combine the chopped jalapeno with the shallots to mellow them out together.
Summer Salad with Peaches, Apricots and Spicy Sausage
- 4 cups baby arugula
- 2 peaches, cut into 8 each wedges
- 4 apricots, cut into 4 wedges each
- 4 spicy sausages (I used Jack’s Gourmet Hot Italian)
- 1/2 shallot
- juice of 2 limes, divided
- 1/4 cup olive oil
- 1/4 teaspoon cumin
- salt and pepper
- Thinly slice the shallot into half moons and place in a bowl with the juice of half a lime to marinate. Set aside.
- Whisk the rest of the lime juice with the olive oil and cumin. Add salt and pepper to taste. Set aside.
- Grill the fruit or roast in a 450 degree oven for 10 minutes.
- Grill the sausages, or brown on the stove according to the package directions. Remove from heat, let cool slightly and slice.
- Assemble the salad: Toss the arugula in a bowl with the lime vinaigrette. Top with the grilled fruit and sausages, then sprinkle the shallots on top. Serve immediately.