Vegan Grilled Stone Fruit Salad

A good salad is refreshing, decently filling but also complex in its textures and flavors. Sure, you can get your veggies in by loading a bagged mix of leaves in a bowl with a big dollop of dressing, but if you have access to fresh fruits and vegetables, there’s no better meal during a sweltering summer day than a bountiful, crisp salad.

Grilling slices of stonefruit not only add to the beauty of this dish: The apricot lends a smooth buttery flavor, the peaches impart a tangy sweetness and the plums bring it together with a satisfyingly juicy bite. When grilled, too, you sear the sugars of these fruits which balances things out with a lingering, smoky aftertaste.

Pair this salad with a super simple one-bowl vinaigrette dressing — you want the stonefruit to be the star of this dish — and you’ll have something that has a bit of everything for everyone.


  1. Cook quinoa according to instructions.
  2. Preheat grill on medium heat.
  3. Once grill is hot enough, oil liberally with coconut oil or olive oil and work in batches grilling the slices of fruit.
  4. Flip as soon as grill marks are on the fruit — if they char too much, they will be very bitter.
  5. Once finished, set aside on a plate.
  6. Distribute half salad greens package into two large bowls. Add half quinoa into each bowl and mix.
  7. Whisk all ingredients for dressing together in a medium-sized bowl and set aside.
  8. Top salad greens and quinoa mixture with grilled fruit and walnuts. Drizzle vinaigrette over gently (the fruit will pack lots of flavor in every bite, so you don’t need a ton of dressing).
  9. Serve immediately.

Recipe Credit

Ella’s Harvest is a project simply to live simply and to cause no unnecessary harm. We strive to make delicious plant-based recipes accessible while growing our own food and help fellow vegans and those transitioning to the lifestyle. Follow us on Instagram @ellas_harvest or visit us on the site