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Grilled Apricot Summer Salad with a Balsamic Vinaigrette

Happy Monday everyone!!!  As the end of summer quickly approaches and in an attempt to savor these final days of summer, I present today’s meatless Monday dish, a grilled apricot summer salad with a balsamic vinaigrette.  

The apricots are tender and the grilling helps to really bring out their sweetness.  I don’t often indulge in dairy but there is just something about goat cheese, apricots and walnuts in a salad.  Yum.  

Walnuts are delicious and so good for you.  They not only add an amazing crunch to your salads but they also contain heart healthy monounsaturated fats.  They are also a healthy source of omega-3 fatty acids and are equally high in copper and manganese.

These awesome heart healthy walnuts also offer various antioxidant and anti-inflammatory benefits so why not give them a try on your next salad.

This beautiful summer salad combines a blend of mesclun and green leaf lettuces as the base.  The radishes and cucumbers adds that crisp refreshing bite, while the grilled apricots and cranberries add just a hint of sweetness to the salad.  

The grilled poblano peppers gives just a hint of heat but not much; while the walnuts and the delicate flavor of the goat cheese truly tops off this dish.

The simple balsamic vinaigrette pulls the flavors of this salad together for a cohesive combination of taste and texture.  I hope you give it try.

Please feel free to share your thoughts in the comments below.

Grilled Apricot Summer Salad with a Balsamic Vinaigrette
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 4 servings
  • 6 apricots - seed removed and grilled
  • 1 poblano pepper - grilled with oil, salt and pepper
  • ½ head green leaf lettuce
  • ½ head mesclun lettuce
  • 6 small radishes - sliced and halved
  • 1 medium cucumber - cubed
  • ½ cup walnuts
  • ¼ cup dried cranberries
  • 2 tbsp goat cheese ( if desired)
For the vinaigrette:
  • 4 tbsp Dijon mustard
  • ½ cup balsamic vinegar
  • 2 tbsp avocado oil or olive oil
  • 2 tbsp orange juice
  • Freshly ground black pepper
  1. Wash and dry vegetables and fruits and set aside
  2. Grill seeded apricots and poblano pepper and set aside
  3. Cut lettuce into bite sized pieces
  4. Slice radishes and cut in half ( if desired)
  5. Cut cucumbers into cubes
  6. In a large bowl add the chopped vegetables
  7. Cut the grilled apricots and poblano pepper in bite sized pieces and add to salad
  8. Top the salad with goat cheese and walnuts if desired
Balsamic vinaigrette:
  1. Add the ingredients for the vinaigrette in a salad dressing shaker or in a medium-sized bowl
  2. Vigorously shake or whisk together briskly to blend the ingredients together
  3. Pour over salad or leave separate for individual servings
If serving to a large group you can leave off the walnuts and cheese and serve separately - so that family members or guests can choose it for their toppings if desired.
Extra toppings may include but certainly not limited to beans, quinoa, dried fruit and nuts.
Preparation time includes grilling with a preheated grill.


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