Sweet and savory combine beautifully in this Plumcot Salad. It’s a plate full of vibrant color and juicy, summertime flavors! Enjoy fresh plumcots, microgreens, red onion, chives, vegan feta, and toasted pine nuts all together in the most delectable dish you’ll make this summer.
As soon as this Plumcot Salad was plated I became obsessed. It’s so beautiful and I cannot get over how all of the colors come together and look on a plate! Taking these pictures was so much fun. This vibrant salad would be a beautiful addition to any summertime entertaining you do! It’s also easy enough to make that it could be a simple lunchtime option just for you.
My favorite grocery store to find fresh ingredients is Sprouts. Their produce section is packed with in-season fruits and veggies in so many different varieties! I’m talking juicy, sweet peaches, vibrant black plums, and even unique produce like plumsicles and pluots. Yum! I also rely on their bulk bins for stocking my pantry and their massive variety of vegan- and allergen-friendly groceries. It’s basically my happy place!
What is a Plumcot?
For this Plumcot Salad I grabbed Dapple Plumcots, a variety of stone fruit with a pink-red flesh and spotted skin. It looks so beautiful sliced in this salad! It has a juicy, flavorful bite that tastes like the perfect cross between plums and fresh apricots. I love how they taste on their own or in this salad!
Homemade Plumcot Salad Dressing
You can use a premade, store-bought dressing for this salad, but I always think a homemade one tastes better! Once you start making dressings at home you’ll never go back. It’s as easy as measuring out ingredients and giving them a good whisk…or a shake in a Mason jar!
- Extra virgin olive oil (go with a higher quality if you can!)
- Balsamic vinegar
- Pure maple syrup
- Garlic cloves pressed through a garlic press
- Dijon mustard
How to Toast Pine Nuts for Salad
I love how slightly toasted pine nuts finish this salad off! They provide the perfect crunch and earthy flavor. To toast the pine nuts place them in a skillet over low heat with a drizzle of extra virgin olive oil and a sprinkle of salt. Sauté them for 8-10 minutes until they are golden brown and let your nose guide you…they’ll become perfectly fragrant! Just keep a close eye on them so they don’t burn.
This salad is vegan, gluten-free, soy-free, and you can substitute sunflower seeds or hemp seeds to make it nut-free as well. I also left out any refined sugars and let the fruit do the natural sweetening! I hope you make and love this salad, then tag me on Instagram so I can see your creation. Don’t forget to leave a review below as well!
More Favorite Salad Recipes
Berry-Cherry Quinoa Salad with Candied Walnuts
Watermelon Avocado Mint Feta Salad
Pear and Roasted Beet Arugula Salad
Shredded Brussels Sprouts Salad with Candied Pecans, Green Apples, & Pomegranates
Vegan Apple Arugula Salad with Candied Walnuts, Dates, & Feta
The Big Vegan Greek Salad
Broccoli Salad with California Avocado
Crispy Quinoa & California Avocado Salad with Strawberry Vinaigrette
Watermelon Arugula Mason Jar Salad
Simple Summer Salad with Strawberry Balsamic Vinaigrette
Sweet and savory combine beautifully in this Plumcot Salad. It’s a plate full of vibrant color and juicy, summertime flavors!
For the plumcot salad
- 2 ripe plumcots (they should be red-ish inside when ripe not yellow), sliced around the pit (big chunks are okay here as this is a rustic salad)
- a couple thinly sliced red onion pieces (or shallots)
- 2 tablespoons vegan feta cheese, crumbled (such as VioLife brand)
- 2 tablespoons diced fresh chives (or sub thinly sliced scallions)
- 1/4 cup pine nuts, lightly toasted* (or sub hemp seeds if nut free)
- small handful of microgreens (I used arugula microgreens here – you can also substitute regular arugula, frisee lettuce or watercress)
For the dressing
- 1/4 cup + 1 tablespoon extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons maple syrup
- 2 large clove garlic, pressed through a garlic press
- 2 teaspoons Dijon mustard
- 1/2 teaspoon fine salt
- Divide the pluot slices between two plates. Sprinkle a couple red onion slices overtop and around the plumcots. Add 1 tablespoon of cheese to each plate (or more if desired). Sprinkle chives overtop.
- Add the pine nuts overtop the salad as well. Sprinkle microgreens overtop everything (just a light dusting).
- Make the dressing. Combine all ingredients in a glass Mason jar and shake well to combine. Drizzle 1 tablespoon overtop each plate. Sprinkle the salad with freshly ground black pepper if desired. Enjoy immediately.
*To toast the pine nuts place them in a non-stick, non-toxic skillet over low heat with a drizzle of extra virgin olive oil and a sprinkle of salt. Saute them for 8-10 minutes until they are golden brown and fragrant. Watch carefully to avoid burning.
This makes one small appetizer/side salad. This is not intended to be an entree salad.
For best results chill the plumcots in the refrigerator in advance of serving so they are cold when served.
The dressing can be made in advance if desired for quick and easy assembly. This recipe makes more dressing than is needed for 2 salads but it can be stored in an airtight container in your refrigerator for up to two weeks.
- Category: Salad
Keywords: Plumcot Salad
This post is sponsored by Sprouts. All writing and opinions are my own.