Charred Peach & Arugula Salad (Paleo, Fresh, Summer-Ready)

Don’t skip the char—grilling the peaches brings out their natural sugars and gives the salad a smoky-sweet depth that raw peaches can’t match.

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	For the salad:
	2 ripe peaches, halved and pitted
	4 cups arugula
	1/3 cup raw pecans
	1/4 red onion, thinly sliced
	Optional: 1/2 avocado, sliced
	Optional protein: grilled chicken breast or thinly sliced prosciutto (omit for Whole30 if cured with sugar)
	For the Balsamic Drizzle:
	2 tbsp balsamic vinegar
	1 tbsp olive oil
	1/2 tsp Dijon mustard (Whole30-compliant if needed)
	Pinch of sea salt

1.	Char the Peaches: Preheat a grill or grill pan over medium-high heat. Brush peach halves lightly with olive oil and place cut side down on grill. Grill 2–3 minutes until grill marks form. Remove and let cool slightly, then slice.
2.	Toast the Pecans: In a dry skillet over medium heat, toast pecans for 2–3 minutes until fragrant, stirring frequently. Remove from heat.
3.	Assemble the Salad: In a large bowl or on a serving platter, layer arugula, charred peach slices, red onion, avocado (if using), and toasted pecans.
4.	Add Protein (Optional): Top with grilled chicken or prosciutto if desired.
5.	Make the Dressing: Whisk together balsamic vinegar, olive oil, mustard, and sea salt until emulsified. Drizzle over salad just before serving.

🥗 Charred Peach + Arugula Salad (with Balsamic + Pecans)