Grilled Stone Fruit Salad with Goat Cheese and Almonds

Grilled Stone Fruit Salad with Goat Cheese and AlmondsRecipe
Oxmoor House
Grilling caramelizes the sugars and brings out the amazing flavors of practically any fruit. So if your kids don't like salad, give this one a try.


Serves 4 (serving size: 1 salad)
Total time: 21 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 17 Minutes
Total: 21 Minutes

Nutritional Information

Calories 286
Caloriesfromfat 0.0 %
Fat 21.3 g
Satfat 4.9 g
Monofat 13.3 g
Polyfat 2.3 g
Protein 7.1 g
Carbohydrate 18.9 g
Fiber 4.7 g
Cholesterol 11 mg
Iron 1.8 mg
Sodium 319 mg
Calcium 90 mg


4 medium peaches, nectarines, or plums, halved and pitted
Cooking spray
3/8 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
1/4 cup balsamic or sherry vinegar
3 1/2 tablespoons extra-virgin olive oil
2 tablespoons minced shallots
6 cups arugula, baby spinach, or mixed greens
2 ounces crumbled goat cheese (about 1/2 cup)
1/4 cup whole blanched almonds, toasted


1. Preheat grill to medium-high heat.

2. Place fruit halves in a large bowl. Coat with cooking spray, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss gently to coat.

3. Place fruit halves, cut sides down, on grill rack coated with cooking spray. Grill 2 minutes; turn halves over, and grill 2 minutes or until fruit begins to soften and peel loosens. Transfer to a bowl, and cool slightly. Remove peel. Chop each half into wedges.

4. Combine vinegar, oil, shallots, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl, stirring with a whisk.

5. Place 1 1/2 cups greens on each of 4 plates. Drizzle each with 2 tablespoons dressing. Sprinkle each with 2 tablespoons cheese and about 1 tablespoon almonds. Top each salad with 8 fruit wedges.

Tip: If you grill in the fall, pears are a wonderful substitute for the stone fruit.


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