Grilled pluot salad

A lot of plum, a little bit of apricot, and a bunch of fiber: The pluot has only been around since the late 1980s, but its sweetness and intense, delectable flavor mean this healthy stone fruit will be at farmers markets for ages to come. Look for firm, unblemished pluots with vibrant color. They continue to ripen and are ready to eat when they soften and have a strong, fragrant smell.

This recipe first appeared on the Kaiser Permanente Washington food and fitness blog — visit for more healthy and delicious recipes.

Servings: 4

Ingredients

  • 4 pluots, halved and pitted
  • 1 large sweet onion, cut in thick slices
  • 2 teaspoons olive oil
  • 1 pint cherry tomatoes, halved
  • 2 cups fresh spinach
  • 1/2 cup crumbled feta cheese
  • 2 to 3 tablespoons vinaigrette
  • Salt and pepper, to taste

Directions

  1. Coat pluots and onions with olive oil.
  2. Grill fruit and onions on each side.
  3. Remove from grill and cut onions into bite-sized pieces.
  4. In a bowl, gently toss pluots, onions, tomatoes, spinach, and cheese with vinaigrette.
  5. Add salt and pepper to taste.
  6. Serve immediately.

Nutrition Information (per serving)

  • Calories: 164
  • Total fat: 10 g
  • Saturated fat: 3 g
  • Cholesterol: 10 mg
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Sugar: 12 g
  • Protein: 5 g
  • Sodium: 222 mg

Contributor

Executive Chef

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