Fired Up For Apricots - Grilled Apricot and Feta Kale Salad

Too many times to mention, I’ve learned the hard way that it’s best to act in the moment when something extraordinary presents. I no longer save words of thanks, compliments and “I love you’s” for later; regrets over missed opportunities can last forever. And, for heaven’s sake, when a cute sundress is marked 50-percent off and there is only one in my size, I don’t go home to “think about it.” The same goes for fresh apricots. When I see them apricots the market, I greedily snatch up as many as I can shove in my basket. The season for this delicate stone fruit only lasts from mid-May through the end of June and I would hate to miss out!

When shopping for apricots, remember that this fruit doesn’t ripen with sweetness any further after picking, so select fruit that is moderately soft but not squishy, unblemished and bears that delicious, famous fragrance. You can store apricots on the counter, out of direct sunlight, for a couple days and then transfer into the fridge to maximize the edible lifespan. I’m sharing a favorite warm-weather salad that shows off these little beauties to their best – Grilled Apricot and Feta Kale Salad with Organic Raspberry-Lime Vinaigrette.

 Yes, that’s right – grilled apricots! Grilling the fruit is so simple and magnifies the inherent flavor and sweetness exponentially. You simply cut the fruit in half, remove the pits, brush with olive oil and grill, centers down, for 3 to 4 minutes. For this salad, the grilled apricots are then flipped over and cooked for another minute topped with Simply Artisan Reserve Feta Cheese Crumbles along with a sprinkling of Instantly Fresh Mint. The rest of the salad can be tossed together in less than 5 minutes, especially if you opt for the convenient, pre-washed and pre-chopped kale from the produce section. I add in other fresh and fit ingredients including raspberries and Marcona almonds – but you can make your own selections and get as creative as you like.

 Have leftover grilled apricots? Remaining grilled fruit makes a delicious breakfast or healthy dessert with the addition of Opadipity by Litehouse Sweet Greek Yogurt Dip in Cheesecake flavor along with a handful of granola and dried fruit. 

Grilled Apricot and Feta Kale Salad

Serves 6 | Finish in 15 minutes

Small in size, but huge in taste apricots make a scrumptious addition to this summery salad brimming with kale, raspberries, almonds and feta. Because kale holds up so well to dressing, this easy recipe can be made ahead for a dinner party or pot luck.


6 halved and pitted apricots
1 tablespoon olive oil
1 6-oz. container Simply Artisan Reserve Feta Cheese Crumbles
1 tablespoon Instantly Fresh Mint
1 lb. washed and shredded kale
1/3 cup Litehouse Organic Raspberry Lime Vinaigrette
½ pint raspberries
½ cup Marcona almonds


Heat grill to approximately 400 F degrees. Brush cut side of apricot halves with olive oil and place on grates with oiled side of fruit facing down. Grill apricots for approximately 3 – 4 minutes with the grill lid up. When softening and caramelizing, flip apricots over and place approximately one tablespoon of feta cheese crumbles in center and sprinkle with mint. Heat on grill for approximately one more minute or until cheese is warming. Remove apricots from grill and set aside. In large bowl, toss kale with salad dressing, massaging a bit with your fingers to soften leaves. The kale holds up well and can be dressed a few hours earlier, or even overnight, with favorable results. Place dressed kale on serving platter and top with apricots, raspberries, almonds and remaining feta cheese crumbles.

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