Vegan Grilled Stonefruit Salad Recipe
A good salad is refreshing, decently filling but also complex in its textures and flavors. Sure, you can get your veggies in by loading a bagged mix of leaves in a bowl with a big dollop of dressing, but if you have access to fresh fruits and vegetables, there’s no better meal during a sweltering summer day than a bountiful, crisp salad.
Grilling slices of stonefruit not only add to the beauty of this dish: The apricot lends a smooth buttery flavor, the peaches impart a tangy sweetness and the plums bring it together with a satisfyingly juicy bite. When grilled, too, you sear the sugars of these fruits which balances things out with a lingering, smoky aftertaste.
Pair this salad with a super simple one-bowl vinaigrette dressing — you want the stonefruit to be the star of this dish — and you’ll have something that has a bit of everything for everyone.
Ingredients for the salad
1 4 oz. package salad greens
½ cup finely chopped walnuts
1 plum, stone removed and sliced
1 peach, stone removed and sliced
1 apricot, stone removed and sliced
½ cup quinoa, uncooked
Ingredients for the simple vinaigrette
3 tablespoons olive oil
1 tablespoon dijon mustard
1 teaspoon rice wine vinegar
Salt to taste
- Cook quinoa according to instructions.
- Preheat grill on medium heat.
- Once grill is hot enough, oil liberally with coconut oil or olive oil and work in batches grilling the slices of fruit.
- Flip as soon as grill marks are on the fruit — if they char too much, they will be very bitter.
- Once finished, set aside on a plate.
- Distribute half salad greens package into two large bowls. Add half quinoa into each bowl and mix.
- Whisk all ingredients for dressing together in a medium-sized bowl and set aside.
- Top salad greens and quinoa mixture with grilled fruit and walnuts. Drizzle vinaigrette over gently (the fruit will pack lots of flavor in every bite, so you don’t need a ton of dressing).
- Serve immediately.