Golden Hour Grilled Peach & Sweet Potato Summer Salad

Last July my friend brought over a bag of peaches from her backyard tree — way too many to eat fresh before they turned. So I threw a few on the grill on a whim, tossed them with whatever I had in the fridge, and accidentally created the salad I now make every single week from June through September. There’s something magical about warm, caramelized fruit meeting cool, peppery greens. It tastes like a summer evening feels.

Ingredients

Salad

• 1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
• 2 ripe but firm peaches, halved and pitted
• 1 cup cherry tomatoes, halved
• 4 cups fresh arugula, loosely packed
• 2 Tbsp pumpkin seeds (pepitas)
• Fresh basil leaves, torn (about 8–10 leaves)
• 1 Tbsp avocado oil (for roasting)
• Sea salt and black pepper to taste

Lemon-Tahini Drizzle

• 2 Tbsp tahini
• Juice of 1 lemon (about 2 Tbsp)
• 1 Tbsp water (more to thin if needed)
• 1 tsp pure maple syrup
• 1 small clove garlic, finely grated
• Pinch of sea salt

Instructions

1. Roast the sweet potato: Preheat your oven to 425°F (220°C). Toss the sweet potato cubes with the avocado oil, a pinch of salt, and pepper on a parchment-lined baking sheet. Spread in a single layer and roast for 15 minutes, flipping halfway, until golden and fork-tender.
2. Grill the peaches: While the sweet potato roasts, heat a grill pan or skillet over medium-high heat. Place the peach halves cut-side down and grill for 3–4 minutes until you see defined char marks and the fruit has softened slightly. Don’t move them — let the heat do its work. Slice each half into 3–4 wedges.
3. Toast the pumpkin seeds: In a small dry skillet over medium heat, toast the pumpkin seeds for 2–3 minutes, shaking the pan occasionally, until they start to pop and turn golden. Remove immediately so they don’t burn.
4. Make the drizzle: Whisk together the tahini, lemon juice, water, maple syrup, grated garlic, and salt in a small bowl. It should be pourable — add another teaspoon of water if it’s too thick. It will thicken as it sits, so make it slightly thinner than you think you need.
5. Assemble: Spread the arugula across two plates. Arrange the warm roasted sweet potato, grilled peach wedges, and halved cherry tomatoes over the greens. The warmth from the potato and peaches will just barely wilt the arugula — that’s exactly what you want.
6. Finish: Drizzle the lemon-tahini sauce generously over everything. Scatter the toasted pumpkin seeds and torn basil on top. Serve immediately while everything is still warm.

Tips

• Pick the right peaches: You want ripe but still firm — if they’re too soft they’ll fall apart on the grill. A slight give when pressed is perfect.
• No grill pan? A regular cast iron skillet works just as well. You’ll still get caramelization, just not the grill lines.
• Out of season? Swap peaches for pears in fall, or use nectarines as a 1:1 substitute in summer.
• Make it heartier: Add a scoop of cooked quinoa or some white beans for extra protein and staying power.
• The drizzle is everything. Double it if you like saucy salads — it also works as a dip for raw veggies or a topping for grain bowls.
• Lemon, not vinegar: The lemon juice in the tahini drizzle gives you all the acidity you need without any vinegar.

🍽️ Want more like this? Our Mango Summer Salad is great if you love these flavors, and the Creamy Cashew Drizzle is perfect for another crowd-pleaser.