I've recently developed a passion for adding fruit to salads. Not the typical fruit salad, but rather a savory mix of crisp veggies, seasonal fruit sweetness (think berries, stone fruits, or watermelon), paired with crunchy nuts or toasted bread, and something creamy like avocado or cheese. It's a fantastic combination, and I'm really enjoying it this summer. When I discovered Love is Served, a fresh cookbook from a beloved vegan restaurant, I knew I had to try the Grilled Peach and Asparagus Salad with Spicy Pepitas, Cashew Mozzarella, and Goji Chipotle Dressing.

This salad shines at summer's peak, making an excellent lunch or dinner starter. Perfectly ripe peaches are the star, while grilling enhances even slightly unripe ones, transforming them into sweet, smoky bites.

It's quickly become a go-to summer dish at home, and it's packed with vibrant, healthy, plant-based ingredients, which is a nice plus.

This salad has several components, so you can prepare them all or simplify based on your preferences and time constraints. I recommend making a double batch of the goji chipotle dressing to keep in the fridge throughout the week. The spicy pepitas are easy to store in the freezer, or you can simply use a handful of toasted pumpkin seeds. I enjoy adding real mozzarella and a bit of crumbled bacon, but if you prefer a plant-based option, coconut bacon is delicious. There are countless ways to customize this salad to fit your tastes.

grilled peach and asparagus salad with spicy pepitas and cashew mozzarella

I hope you give this vibrant grilled peach and asparagus salad a shot! Let us know your thoughts, and check out Love is Served for even more beautiful vegan recipes. I've loved recreating my favorite dishes from the restaurant at home – I'm particularly excited about making the SF Mission Burrito, Chocolate Chip Walnut Cookies, and a raw Key Lime Pie using avocado in the filling for my family this week. Now, let's get to the recipe!

Prep Time

30 minutes

Cooking Time

5 minutes

Recipe Categories

Ingredients

  • Himalayan sea salt, to taste
  • 16 medium asparagus spears
  • 4 large peaches
  • Extra-virgin olive oil, for grilling
  • 1 bunch Italian parsley
  • 2-inch piece of lemon peel
  • 1 garlic clove
  • 1/8 teaspoon sea salt
  • 6 cups arugula
  • 6 cups baby spinach
  • 1 cup shaved or thinly sliced fennel
  • 1/4 cup cashew mozzarella
  • 1 recipe Goji Chipotle Dressing (see below)
  • Spicy Pepitas (see below)
  • Coconut bacon, optional

Instructions

  1. In a medium pot, bring 6 cups of lightly salted water to a boil over medium-high heat. Prepare a large bowl of ice water. Once boiling, blanch the asparagus for 3 minutes until bright green and tender but still crisp. Transfer the asparagus immediately to the ice water. Allow it to cool for 1 minute before placing it on a plate. Pat dry with a paper towel and set aside.
  2. Preheat a grill or grill pan to medium-high heat. Slice the peaches into 1/2-inch thick pieces. Brush the peaches and asparagus with olive oil and arrange them on the grill. Cook until the peaches soften slightly and have nice grill marks, about 2 minutes per side. Remove from the grill.
  3. Prepare the gremolata: Combine parsley, lemon peel, garlic, and 1/8 teaspoon salt on a cutting board. Chop until finely mixed and sprinkleable. (This mixture can be refrigerated for up to 2 days.)
  4. In a large mixing bowl, toss arugula, spinach, and shaved fennel. Arrange the greens on a large serving platter and top with grilled peaches and asparagus. Add crumbled cashew mozzarella, drizzle with goji chipotle dressing, and sprinkle with spicy pepitas and gremolata. Finish with coconut bacon, if desired.

Goji Chipotle Dressing

Ingredients

  • 2 tablespoons pumpkin seeds, soaked for 4 hours or overnight
  • 1 tablespoon dried goji berries, soaked for 4 hours or overnight
  • 1/3 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 medjool date, pitted
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon chipotle powder
  • 1/4 cup extra-virgin olive oil

Instructions

  1. Drain and rinse the soaked pumpkin seeds and goji berries.
  2. In a blender, mix the soaked seeds and berries with orange juice, lime juice, date, salt, and chipotle powder until smooth. With the blender running on medium speed, slowly add olive oil and blend until emulsified. Store in the refrigerator for up to a week.

Spicy Pepitas

Ingredients

  • 2 cups pumpkin seeds
  • 1/4 cup fresh lime juice
  • 1 teaspoon chipotle powder
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon smoked salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne

Instructions

  1. Preheat the oven to 200 degrees. In a medium bowl, combine seeds, lime juice, chipotle powder, salts, chili powder, and cayenne. Mix until seeds are evenly coated, then transfer to a baking sheet.
  2. Bake for 30 to 40 minutes until the seeds are dry, stirring frequently to prevent burning. Let cool and store in an airtight container (or freeze for up to 2 months).