Grilled Plum Salad

This grilled plum salad with feta, walnuts, pomegranate and orange vinaigrette is sweet, savory, colorful and ready in 15 minutes.

Recipe Source Link:https://www.mygingergarlickitchen.com/grilled-plum-salad/

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RECIPE INGREDIENTS

» For Grilled Plum Salad

• 6 plums, halved and pitted
• 1 head iceberg lettuce
• 75-100 g feta cheese, cut or broken into large chunks
• ¼ cup toasted walnuts, roughly chopped
• 3 tablespoons dried apricots, roughly chopped (optional)
• ½ red onion, thinly sliced
• 2 teaspoons olive oil, for grilling the plums
• 3 tablespoons pomegranate arils
• Salt, to taste
• Freshly ground black pepper, to taste

» For the Orange Vinaigrette

• 3 tablespoons fresh orange juice
• 1 teaspoon orange zest
• 1½ tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice or white wine vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey or maple syrup, depending on the sweetness of the plums
• Salt, to taste
• ½ teaspoon freshly ground black pepper

RECIPE INSTRUCTIONS

» Prepare the Ingredients

1. Halve the plums and remove the pits. Then cut each plum into quarters and set aside.
2. Roughly chop the iceberg lettuce and set aside. Thinly slice the red onion. If the onion tastes too strong, place it in cold water for 5-10 minutes. Drain well and set aside.

» Make the Orange Vinaigrette

1. Zest the orange and set the zest aside. Cut the orange in half and juice it using a citrus juicer.
2. Add the extra-virgin olive oil, fresh orange juice, lemon juice or white wine vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper to a small bowl or jar.
3. Whisk or shake until well combined. Add the orange zest and whisk or shake again. Taste and adjust the sweetness, acidity, or seasoning as needed.

» Grill the Plums

1. Heat a grill pan or skillet over medium-high to high heat. Place the plums cut-side down on the hot grill pan. Drizzle with olive oil and season with salt and pepper.
2. Cook for 2-3 minutes without moving them, until caramelized and grill-marked. Flip and cook for another 30-60 seconds. The plums should be warm and caramelized but still hold their shape. Remove from the pan and let them cool slightly. If desired, cut each grilled plum half into quarters.

» Assemble the Grilled Plum Salad

1. Arrange the chopped iceberg lettuce on a serving platter. Top with the warm grilled plums. Scatter the thinly sliced red onion, dried apricots, and pomegranate arils over the top.
2. Add the toasted walnuts and drizzle with half of the dressing. Sprinkle with the feta, then drizzle with the remaining dressing. Serve immediately.

RECIPE NOTES

1. Choose ripe but firm plums so they caramelize nicely on the grill without falling apart.
2. The sweetness of plums can vary, so taste the vinaigrette and adjust the honey or maple syrup accordingly.
3. For the best texture, dress the salad just before serving.
4. Large chunks of feta work particularly well here, providing creamy, salty bites against the sweet grilled plums.

NUTRITION (Per Serving)

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Nutritional information is meant to serve as a helpful guide and is approximate. Actual values may vary depending on ingredients and preparation.