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Grilled Stone Fruit Salad

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  • Prep 30 min
  • Total 30 min
  • Servings 8
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It’s half fruit and cheese plate, half green salad – but this grilled beauty is all flavour! This stellar salad will steal the show at your next potluck barbecue or summer soirée.
Feb 22, 2018
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Ingredients

  • 2 firm ripe peaches, halved, pits removed
  • 2 firm ripe plums, halved, pits removed
  • 2 firm ripe apricots, halved, pits removed
  • 2 tablespoons butter, melted
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 container (5 oz/140 g) baby arugula
  • 4 oz (125 g) crumbled feta cheese
  • 1/4 cup chopped roasted, salted almonds

Steps

  • 1
    Heat gas or charcoal grill. Brush cut sides of peaches, plums and apricots with melted butter. Place fruit cut sides down on grill over medium heat. Cover grill; cook 2 to 3 minutes or until grill marks form; turn 90°F, and cook 2 to 3 minutes longer to make perpendicular grill marks.
  • 2
    Transfer fruit to cutting board; let cool 5 minutes or until cool enough to handle. Cut fruit into wedges.
  • 3
    Meanwhile, in large bowl, beat olive oil, honey, lemon juice, salt and pepper with whisk. Reserve 1/4 cup of vinaigrette in container; set aside. Add arugula to large bowl of remaining vinaigrette; toss to coat. Transfer to serving platter. Return reserved vinaigrette to large bowl; add grilled fruit, and toss to coat.
  • 4
    Top arugula mixture with grilled fruit, cheese and almonds.

Expert Tips

  • Tip 1
    Can’t find each of the fruits in a perfectly ripe state? Feel free to substitute more of any of the fruits for each other.
  • Tip 2
    Not a fan of feta? Goat cheese makes a great substitute.

Nutrition Information

200 Calories, 15g Total Fat, 4g Protein, 13g Total Carbs

Nutrition Facts

Serving Size: 8
Calories
200
Total Fat
15g
Saturated Fat
15g
Trans Fat
0g
Cholesterol
20mg
Sodium
250mg
Total Carbs
13g
Dietary Fiber
1g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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