While fall is my favorite season, it’s not officially the fall months yet. Take advantage of the fresh produce is still available and combine them for a delicious and nutritious fruit salad. Get creative with your salads – try different fruits, nuts, seeds, cheeses and dressings that you would not normally try. Here’s three combinations I enjoy.

 Grilled Peach Salad

Definitely a favorite, this salad combines balsamic vinegar and peaches for the perfect grilled taste. The combination was something I experimented with and ended up loving. (Williams-Sonoma later featured the picture!)  Finish off with a sweet vinaigrette for the ultimate peach salad.

Ingredients:

• 1 ripe peach
• 1/4 cup high-quality balsamic vinegar, plus 1 tbsp
• 1 tbsp brown sugar
• 1 cup arugula
• 1/4 cup goat cheese
• 2 tbsp crushed pecans
• 2 tbsp olive oil
• Salt and pepper to taste
• Basil garnish

Directions:

1. Cut peach into six slices and arrange in small dish. Drizzle1/4 cup balsamic vinegar over peaches. Sprinkle brown sugar over peaches.
2. Oil grill grate. Place on grill over medium heat. Cook 2-3 minutes, rotating throughout cooking time, until peaches are softened.
3. In medium bowl add arugula, goat cheese, pecans, peach slices.
4. Mix olive oil and 1 tbsp balsamic vinegar. Drizzle over salad. Season with salt and pepper if desired. Garnish with basil. Serve immediately.

Pomegranate Salad

Pomegranate is one of those foods that I am still discovering. I didn’t eat pomegranate growing up and while I love the taste and color, it’s not a fruit I often think about getting when I go to the store. However in a pursuit to switch up a usual dinner routine, I created a salad with pomegranate as the headliner. Rich in antioxidants, those sweet seeds are both tasty and nutritious. This salad pairs well with salmon on the side.

Mix together ingredients:

• Pomegranate, seeds separated
• 1/2 cup goat cheese crumbles
• 1/2 cup pecans or sugar coated pecans (recipe here)
• 12 oz arugula leaves
• Sweet vinaigrette (love this)

Watermelon Salad

Summer days aren’t complete without fresh watermelon. As a child I remember my mom would cut up a watermelon and between my two brothers and I the watermelon would vanish that same day. That hasn’t changed much as an adult.  It doesn’t matter how the watermelon is served – in a fruit salad or margarita or just by itself – it will easily get consumed at my house.

Watermelons pair nicely with fresh mint, creating a light and crisp flavor. I like to make extra dressing so I can throw it on a salad after a long day at work for an easy fresh meal.

Ingredients:

• 1 lb seedless watermelon, cut into 1 inch chunks
• 2 cups arugula
• 1/2 cup feta cheese
• 1/4 cup mint leaves, roughly chopped
• 3 tbsp olive oil
• Juice of 1 lime
• 1 tbsp apple cider vinegar
• 1/2 small onion, minced

Directions:

1. In medium bowl, add watermelon, arugula, feta cheese, mint.
2. In small bowl, mix together olive oil, lime juice, vinegar, onion.
3. Drizzle dressing over salad. Serve immediately.