Grilled Pluot Salad
August 3, 2026
Charred grilled pluots over baby greens with toasted nuts and honey mustard dressing—a fast summer salad with optional feta or goat cheese.
This follows Shifra Klein’s Grilled Pluot Salad on Jamie Geller—pluots (plum–apricot hybrids) take well to a quick sear on the grill.
CSA tips: Firm-ripe fruit holds up best on the heat; very soft pluots can fall apart. No grill? Broil or sear cut side down in a hot skillet. Swap in plums or apricots if pluots aren’t in the box. Toast the nuts ahead so assembly is nearly instant.
Published originally in JOY of KOSHER with Jamie Geller Magazine (Summer 2013). For the source post, see the original recipe.
Grilled Pluot Salad
Halved pluots grilled until marked, then piled on dressed greens with toasted almonds or pine nuts. Adapted from Shifra Klein at Jamie Geller.
Ingredients
- 4 pluots, pitted and halved
- 4 cups baby arugula or spring mix
- 1 cup toasted almonds or pine nuts
- Honey mustard dressing (your favorite brand or homemade)
- Crumbled feta or goat cheese (optional)
- Cooking spray, for the grill
Method
- Heat the grill to medium. Lightly spray the cut sides of the pluots with cooking spray.
- Grill the pluots cut side down for about 2 minutes, until grill marks appear. Set aside.
- Toss the greens with honey mustard dressing. Top with the grilled pluots and toasted almonds (or pine nuts).
- Optional: finish with crumbled feta or goat cheese.
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