Grilled pluot salad recipe

A lot of plum, a little bit of apricot, and a bunch of fiber. The pluot has only been around since the late 1980s. But its sweetness and intense, delectable flavor means this healthy stone fruit will be at farmers’ markets for ages to come. Look for firm, unblemished pluots with vibrant color. They continue to ripen and are ready to eat when they soften and have a strong, fragrant smell.


  • 2 tsp. olive oil
  • 4 pluots, halved and pitted
  • 1 large sweet onion, cut in thick slices
  • 1 pint cherry tomatoes, halved
  • 2 cups fresh spinach
  • 1/2 cup feta cheese crumbles
  • 2–3 tbsp. vinaigrette
  • Salt and pepper


  1. Coat pluots and onions with olive oil.
  2. Grill fruit and onions on each side.
  3. Remove from grill and cut onions into bite-sized pieces.
  4. In a bowl, gently toss all ingredients with vinaigrette.
  5. Add salt and pepper to taste.
  6. Serve immediately.

Pluot recipe nutrition facts

Servings: 4

Per Serving

% of Daily Value*

Calories 164
Total Fat 9.6g 15%
Saturated Fat 2.9g  14%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 222mg 9%
Potassium 353mg 10%
Total Carb 17.8g 6%
Dietary Fiber 3.6g 14%
Sugars 12.2g
Protein 4.6g

Vitamin A 51% | Vitamin C 45% | Calcium 7% | Iron 5%
* Based on a 2,000 calorie diet
Grilled Pluots Salad