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Grilled Corn and Peach Salad with Candied Pecans
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5 from 2 votes

Grilled Corn and Peach Salad with Candied Pecans

In season peaches and corn are grilled to perfection, then tossed with mixed greens and an orange poppy seed dressing. A sprinkling of candied pecans makes this summer salad extra special.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 863kcal
Author: Danelle

Ingredients

For the dressing

  • 1/2 cup olive oil
  • 1/4 cup orange juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar
  • 1 clove garlic minced
  • 1 teaspoon poppy seeds
  • Salt and pepper to taste

For the candied pecans

  • 1 egg white
  • 1 tablespoon water
  • 3 cups nuts pecans, almonds, etc.
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 teaspoons cinnamon
  • 1 teaspoon salt less if you’re using salted nuts

For the salad

  • 4 ears fresh corn shucked
  • 3 large peaches
  • Olive oil for brushing
  • 6-8 cups mixed greens
  • 1/2 red onion thinly sliced

Instructions

  • In a small bowl, whisk together ingredients for dressing; set aside.
  • To make the candied pecans: Preheat oven to 300 degrees. Line a baking sheet with parchment paper. In a large bowl whisk the egg white and water vigorously by hand until very foamy, about 2 minutes. Add the nuts and stir to coat well. Stir in the sugars, cinnamon, and salt. Mix until nuts are evenly coated. Turn nuts out onto to prepared baking sheet, spreading them in an even flat layer. Bake for 25 to 30 minutes, watching carefully so nuts don’t burn. Allow nuts to cool on baking tray for at least 30 minutes.
  • Preheat grill for medium-high heat. Brush corn with olive oil. Season with salt and pepper. Cut peaches into 4 wedges; remove pits. Brush peaches with olive oil. Grill corn and peaches, turning occasionally, until they develop char marks on all sides (6-8 minutes for peaches, 10-12 minutes for corn).
  • Cool peaches and corn to room temperature. Cut corn from cobs. Cut peaches into chunks or slices. Add mixed greens, red onions, corn and peaches to a large bowl. Add desired amount of dressing and toss to coat.
  • Coarsely chop about 1/3 cup candied pecans. Sprinkle over salad before serving.

Nutrition

Serving: 1g | Calories: 863kcal | Carbohydrates: 76g | Protein: 23g | Fat: 59g | Saturated Fat: 9g | Polyunsaturated Fat: 47g | Sodium: 783mg | Fiber: 13g | Sugar: 42g