Grilled Peach, Romaine and Blueberry Salad + Ice Cream

Grilled Peach, Romaine and Blueberry Salad Plus Ice Cream

15 mins
30 mins

Peaches, blueberries, grilled romaine, ICE CREAM. This special Planted recipe from @EatWithChrissy that produces a light, fruity, flavor-packed salad and dessert combo that’s only possible off the grill.


For the Blueberry Vinaigrette

  • 1 cup blueberries
  • 1/4 cup olive oil
  • 1/2 teaspoon salt + black pepper to taste
  • 1 lemon, squeezed
  • 1/4 cup agave
  • 2 tablespoons brown sugar

For the Peach and Romaine Marinade

  • 1/2 cup olive oil
  • 1/2 lemon, squeezed
  • 1 tablespoon red wine or sherry vinegar
  • 1 teaspoon salt
  • black pepper to taste
  • herb seasoning blend to taste

For the Salad

  • 4 peaches, halved with pits removed
  • 2 hearts romaine lettuce, leaves separated
  • 1/3 cup vegan feta
  • 1/4 cup slivered almonds, candied pecans or sunflower seeds
  • 1 1/2 cups blueberries

For the Grilled Peach Ice Cream

  • 2 1/2 tablespoons brown sugar
  • 1/4 cup granola
  • 1 pint vanilla ice cream
  • 2 peaches, halved
  • 1 tablespoon olive oil
  • 1/4 teaspoon cinnamon, nutmeg, caramel sauce or mint leaves for garnish


Step 1 Of 10
Combine all blueberry vinaigrette ingredients in a high speed blender and blend until smooth for about one minute. Set aside
In a small mixing bowl, whisk the peach and romaine marinade ingredients together and set aside.
Preheat the grill to 350°F.
Brush marinade on the pitted peach halves, and do the same for one side of the romaine leaves.
Place peaches and romaine face down on the grill to cook. The romaine will char and cook beautifully in 1 to 2 minutes. The peaches will cook and showcase beautiful grill marks in 4 to 5 minutes.
Flip your peaches and romaine, brushing the remaining marinade on the fruits and veggies before flipping, and cook an additional minute or two. Remove from heat.
Roughly chop your romaine and quarter your peaches. Add to a large mixing bowl in addition to vegan feta, your nut or seed of choice and blueberries. Drizzle with salad dressing and toss.
Place sugar and any spice additions in a small pinch bowl. The recommended spices add a really nice warmth to the dish and an additional pop of flavor.
Brush your peaches with olive oil. You can sprinkle a bit of sugar onto your peaches and then place on the grill. Cook for 4 minutes then flip and repeat.
Place peaches in a small bowl. Add two scoops of ice cream and top with sugar and granola. If using caramel, you can drizzle that on top.
Made This Recipe?
Click the stars to rate it.