When it comes to apricots, there’s good news and bad news. The good news is that they are delicious, have anti-inflammatory properties, and are a great source of many antioxidants, including beta carotene and vitamins A, C, and E. What’s more, they’re high in a group of polyphenol antioxidants called flavonoids, which have been shown to protect against illnesses, including diabetes and heart disease. Now for the bad news, apricots are only in season from early May until the end of July. In other words, make this gorgeous Grilled Apricot and Blueberry Salad STAT!
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What’s in The Grilled Apricot and Blueberry Salad?
Some really good stuff! Tender leafy greens, herbed goat cheese, grilled apricots, and fresh blueberries make one heck of a flavorful salad, but when it’s drizzled with a sweet honey vinaigrette…it’s just over the top! Now, if you happen to have other berries or nuts you want to throw in, I am never opposed to that.
The Honey Vinaigrette:
Honey vinaigrette is the perfect match for grilled apricots and herbed goat cheese, and it’s as easy as whisking together olive oil, a quality vinegar and honey. For this recipe I offer two options: a white balsamic (my first choice) or a Champagne Vinegar. Both are lovely and easy to find.
How to Grill Apricots:
Grilling apricots is really easy. Cut apricots in half and remove pits. Brush cut side with olive oil and sear for about 2 minutes until grill marks appear. You can grill indoors or out, for indoor grilling use a grill pan.
Love Summer Salads and Need More Recipes?
The Recipe: Grilled Apricot and Blueberry Salad
Tips and what you need: To “zest” citrus you will need a microplane. The key here is to scrape the skin of the lemon until the white is exposed and then move to a new area. The white part of the skin is bitter, so you don’t want to go too deep. And as always you will need a good knife. If you are grilling indoors you will need a good quality grill pan. For this recipe I offer two options: a white balsamic (my first choice) or a Champagne Vinegar .
Sweet, salty, and savory, this salad will be a summer favorite! I offer instructions for grilling outdoors or indoors on a grill pan.
- 1/3 cup good quality extra virgin olive oil
- 3 tablespoons white balsamic or champagne vinegar
- 2 tablespoons honey
- sea salt and pepper to taste
- 5 ounces mixed baby greens
- 1/2 cup blueberries
- 10 mint leaves, chopped
- 4 ounces soft goat cheese
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh thyme leaves, stripped from stems
- small pinch of sea salt and freshly ground black pepper
- 4 apricots, halved and grilled
- 2 teaspoons olive oil
Whisk together all ingredients, set aside
If using an outdoor grill: clean grill, spray, and preheat to 450 degrees
Place greens, blueberries and mint on platter
Use a fork to combine goat cheese, thyme, lemon zest, sea salt and freshly ground black pepper, place chunks of goat cheese throughout salad
Cut apricots in half, remove pit, brush cut side with olive oil and place on hot grill for about 2 minutes or just until grill marks form (don't leave them on too long or they will fall apart). If grilling indoors: place pan on high heat for two minutes. Brush cut side of apricots with olive oil. Add apricots to grill pan for 2 minutes or until grill marks form.
Dress salad and toss reserving a little dressing. Add apricots to salad and drizzle a little dressing over each apricot. Serve.
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