Grilled Stone Fruit Salad with Goat Cheese and Almonds
More From Oxmoor House
Total: 21 Minutes
- Calories: 286
- Calories from fat: 0.0%
- Fat: 21.3g
- Saturated fat: 4.9g
- Monounsaturated fat: 13.3g
- Polyunsaturated fat: 2.3g
- Protein: 7.1g
- Carbohydrate: 18.9g
- Fiber: 4.7g
- Cholesterol: 11mg
- Iron: 1.8mg
- Sodium: 319mg
- Calcium: 90mg
- 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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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