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Grilled Apricot and Blueberry Salad

Sweet, salty, and savory, this salad will be a summer favorite! I offer instructions for grilling outdoors or indoors on a grill pan.

Course Salad, Side Dish
Cuisine American
Keyword grilled apricots, summer salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings


Salad Dressing:

  • 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


Dressing Prep"

  1. Whisk together all ingredients, set aside

Salad Prep

  1. If using an outdoor grill: clean grill, spray, and preheat to 450 degrees

  2. Place greens, blueberries and mint on platter

  3. Use a fork to combine goat cheese, thyme, lemon zest, sea salt and freshly ground black pepper, place chunks of goat cheese throughout salad

  4. 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.

  5. Dress salad and toss reserving a little dressing. Add apricots to salad and drizzle a little dressing over each apricot. Serve.