Grilled Plumcot Salad with Toasted Walnut Vinaigrette




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Fresh and healthy Grilled Stone Fruit and Kale Salad

Grilled Plumcot Salad with Toasted Walnut Vinaigrette ~ make room on the grill for juicy stone fruit, it turns a plain kale salad into a summer showpiece.


Grilled plumcot and kale salad with toasted walnut vinaigrette

My Grilled Plumcot Salad can only happen in mid summer, since stone fruits are one of the few holdouts that aren’t imported from some other hemisphere in the middle of January — you’ve got to love them while they’re here, and dream about them the rest of the time.  That makes them special, and it means that when they’re available, we eat a lot of them, and often!  Plumcots are a cross between an apricot and a plum, and they’ve been around for over a hundred years.  Luther Burbank himself bred them.  Pluots, on the other hand, are a more recent invention, and they’re the result of a plumcot being bred with another plum.  Got it?  Pluots are technically a little more ‘plummy’ than plumcots.

Plumcots and Kale

There’s been an explosion of delicious variations developed recently and I’m a big fan of all of them.  They have fantastic flavor and the colors are incredible.  Your grocery store probably gets the names screwed up, like with yams and sweet potatoes, but trust me, whatever you pick up, as long as it’s got apricot and/or plum in its heritage, it will be great.

grilled plumcots

Grilling fruit is sexy right now, but don’t be fooled, it’s not just a fad.  A quick 2 minutes in a hot grill pan turns even a slightly under ripe plumcot into a sweet, juicy treat.  From there you have lots of choices — you could top it with creme fraiche or put it over ice cream, you could eat it with yogurt and granola, or you can make a salad out of it, like I did.  I recommend grilling the fruit at the last minute and then serving it warm over the greens.  I’ve included a few hints for grilling fruit at the end of the post.  It’s not an exact science, it depends on the fruit, so don’t going into it determined to get perfect grill marks.  You might, and then again you might not.  But what you will get is incredible flavor.

Toasted Walnut Vinaigrette

I chose shredded kale, walnuts and goat cheese for my salad…and they strike up a lively conversation with each other.  The toasted walnut vinaigrette is perfection.  I cracked whole walnuts for this because they really are that much fresher and it really does make a difference.  Then I toasted them.  That makes a HUGE difference.  Toasting nuts takes only 10 minutes in a 350F oven and they double their flavor and crunch.  You’ll have a tough time saving enough nuts for the recipe because you’ll want to pop little palmfuls into your mouth until there’s none left.  But don’t.

grilled plumcots with kale

tips for grilling stone fruit:

  • Choose slightly firm fruit, rather than fully ripe, which can be a little too juicy to grill well.
  • If the pit does not come loose on its own, take a small sharp knife and run it around the pit and wiggle it out gently.
  • For this a stove top grill pan actually works better than your backyard grill.
  • Brush the cut side of the fruit lightly with vegetable oil before grilling.
  • Make sure your grill is VERY hot before you set the fruit down, and don’t move the fruit once you place it.  I will sometimes press down on the fruit lightly with my spatula to insure good contact with the hot grill.  It will only take a minute or two, the longer you leave it, the softer the fruit will be.
  • Remove the fruit from the grill with a thin metal spatula in one smooth move so you don’t disturb the grill marks.
  • You can slice the halves into slices and then grill them, if you like.
  • Some fruit takes grill marks better than others, so don’t worry if you don’t get strong marks, the flavor will still be there!

Shredded kale and grilled plumcot salad

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Grilled Plumcot Salad with Toasted Walnut Vinaigrette
Rate this recipe

Prep Time: 15 minutes

Category: salad

Cuisine: American

Yield: serves 4

Grilled plumcot and kale salad with toasted walnut vinaigrette

Grilled Plumcot Salad with Toasted Walnut Vinaigrette ~ make room on the grill for juicy stone fruit, it turns a plain kale salad into a summer showpiece.

Ingredients

  • four handfuls of finely shredded kale
  • 2 plumcots,
  • 1/3 cup toasted walnuts (plus a palmful for the dressing)
  • approximately 1/3 cup goat cheese, crumbled
  • vegetable oil for brushing onto the fruit
    toasted walnut vinaigrette
  • 5 Tbsp good olive oil (Extra Virgin)
  • 2 Tbsp champagne vinegar (or other mild white vinegar)
  • 1 tsp grainy Dijon mustard
  • 2 Tbsp toasted walnuts
  • pinch of salt

Instructions

  1. Set oven to 350F
  2. First toast the walnuts. Spread them out on a baking sheet and bake for about 10 minutes until fragrant. Let them cool.
  3. Slice the plumcots in half with a sharp knife and remove the pit. Heat a grill pan on medium high heat until quite hot. Brush each half of the fruit lightly with oil and place face down on the grill. Don't move for about 2 minutes. You can press down slightly with a spatula if you like, to insure good contact with the grill. Remove the fruit to a plate.
  4. Put the kale at the bottom of a salad bowl Toss the kale with a little bit of the dressing, making sure all the surfaces get coated.
  5. Sprinkle the kale with about 1/3 cup of the toasted walnuts, and the goat cheese.
  6. Arrange the stone fruit on the salad and drizzle liberally with the dressing. Serve immediately.
  7. To make the dressing, put all the ingredients in a small food processor and process until blended and creamy. Taste to adjust any of the ingredients to your liking.

 

 

don’t forget to pin this grilled plumcot salad!

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16 Comments

    Leave a Reply

  • Reply
    Gerlinde
    July 14, 2015 at 4:54 pm

    I have never grilled plumcots before . Your salad looks delicious . I will pin it and make it soon. Thank you!

    • Reply
      Sue
      July 14, 2015 at 5:28 pm

      It’s super easy to do, Gerlinde!

  • Reply
    Diane {Created by Diane}
    July 14, 2015 at 12:59 pm

    I’m leaving right now and hoping you have some left when I get there :) I wish!!! I NEED to make this!

  • Reply
    cheri
    July 14, 2015 at 12:08 pm

    Hi Sue, your grill marks are perfect, and I love your walnut vinaigrette sounds like the perfect match. We have grilled peaches before and they were kind of mushy….but I see in your tips about choosing a more firmer one for the grill. Will try that next time……

  • Reply
    Susan
    July 14, 2015 at 7:07 am

    Would you believe we actually had grilled peaches, plums and apricots with dinner last night…and kale? Not all mixed together nor in salad form, however, of which yours in in great form! I would love this salad and it is a must try while stone fruit is in season.

  • Reply
    Kennedy Cole@ KCole's Creative Corner
    July 13, 2015 at 6:24 pm

    I am loving all of those different flavors! Salads are definitely one of my favorite foods, and this looks like a great recipe to put on my “Recipes To Make” list ;) Thanks for this great share! :D

  • Reply
    Laura (Tutti Dolci)
    July 13, 2015 at 4:38 pm

    What a gorgeous salad, those plumcots are just stunning!

  • Reply
    Sippitysup
    July 13, 2015 at 3:26 pm

    Another good way to deal with a stubborn pit is to cut on either side of it. I call these the cheeks. I always cut cheeks when using stone fruit in pies, but I also find that the flat surface gets more fruit on the grilling surface and creates a more uniform finished texture. Gorgeous salad. Just the sort of lazy lunch I enjoy this time of year. GREG

  • Reply
    Tricia @ Saving room for dessert
    July 13, 2015 at 3:06 pm

    Sue you really outdid yourself on this one! The fruit is gorgeous, the salad looks amazing and your writing is phenomenial! Oh did I mention that I’m drooling over your photos!!!!? Wonderful post – pinning and sharing :)

  • Reply
    Toni | BoulderLocavore
    July 13, 2015 at 2:14 pm

    This salad is gorgeous Sue! I appreciate the genetics lesson with these hybrid fruits as well, it’s hard to keep up. One can guess from the name what they are but you can’t ever be sure. Totally agree on your comment with grilling fruit. It brings a completely different flavor to the table.

    • Reply
      Sue
      July 13, 2015 at 2:44 pm

      Thanks Toni – you’re the grilling expert these days! I do love the flavor that grilling gives this fruit, it makes them taste like dessert!

  • Reply
    Eileen
    July 13, 2015 at 1:27 pm

    Ooh, yes please! I love the idea of pairing hearty, serious greens with plenty of sweet and juicy stone fruit. The nuts and cheese sound like excellent points of contrast too. In conclusion, yes to salad!

  • Reply
    Jennifer @ Seasons and Suppers
    July 13, 2015 at 12:40 pm

    Beautiful salad! I love plumcots and grilling them is such a wonderful idea :) Pinned!

  • Reply
    Barbara
    July 13, 2015 at 11:09 am

    I do love stone fruits….but never have had a plumcot. Will look at my favorite produce market when I go in for my weekly grapefruit shopping in the next couple days. They only got one batch of apricots in, which weren’t very good, but may have gotten more in since. Short season. Must be the same for plumcots, if they even got any in. Love peaches on the grill, imagine apricots et al would be just as delish.
    Pretty salad, Sue!

    • Reply
      Sue
      July 13, 2015 at 2:46 pm

      Thanks Barbara – and remember, grilling ‘improves’ less than ripe fruit, so try it out with some of the less than perfect specimens next time!