Maple Grilled Peach and Spinach Salad

25 4 servings, 1/4 recipe each
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4 servings, 1/4 recipe each

A beautiful and delicious salad anytime, but especially scrumptious when prepared with locally grown fresh peaches.

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What You Need

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Make It

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  • Heat barbecue to medium-high heat.
  • Mix barbecue sauce and vinegar until blended. Mix half the barbecue sauce mixture with oil; reserve for later use. Toss peaches with remaining barbecue sauce mixture.
  • Grill peaches 3 to 4 min. on each side or just until grill-marked on both sides.
  • Cut peaches into wedges. Toss spinach, onions and tomatoes with reserved barbecue sauce mixture; top with peaches and cheese.


This flavourful salad can also be prepared with canned peach halves. Drain peaches, then pat dry with paper towel. Grill 2 min. on each side, then cut into wedges and use as directed.


Substitute baby arugula for the spinach and/or Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper for the goat cheese.


  • 4 servings, 1/4 recipe each

Nutritional Information

Serving Size 4 servings, 1/4 recipe each
Calories 160
% Daily Value
Total fat 9g
Saturated fat 2g
Cholesterol 5mg
Sodium 190mg
Carbohydrate 19g
Dietary fibre 3g
Sugars 13g
Protein 4g
Vitamin A 80 %DV
Vitamin C 40 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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