Chipotle Spiced Grilled Stone Fruit & Kale Salad

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Apr 17, April

Take a fun spin on summer grilling and get ready to steal the show at every barbecue with this grilled stone fruit salad! A surprisingly delicious mixture of sweet and heat.

Grilling season is in full swing! I can smell that smokey deliciousness from surrounding neighbours every time I step outside. I was never super into grilling, but this year I'm all for it! I've been having a blast getting creative and trying out a bunch of grill-friendly recipes (stay tuned for more)!

But so far, nothing can beat grilled stone fruit. I just love how unexpected it is and can't get over the contrast of the smokey grill with the sweet fruit. What's your favourite thing to grill? Let me know in the comments below!

The sweet heat for this recipe all starts with the marinade!

The spicy chipotle marinade pairs perfectly with the sweet centers of the fruit. Once they hit the grill, they sizzle as they are infused with even more smokey delicious flavour. Add it some candied pecans and some creamy cheese, and you have an unstoppable combination my dudes!


Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Servings: 8

The Recipe


  • 1 large bunch kale (around 10 oz./284g), washed and chopped
  • 3 peaches
  • 2 plums
  • 2 apricots
  • Soft cheese of choice (recommendations below)*
Chipotle Marinade:
  • 2 tbsp avocado oil (or grill-safe oil of choice)
  • 1 tsp honey (or maple syrup if vegan)
  • 1 tsp chipotle spice
  • Pinch of salt
Cilantro Lime Dressing:
  • 2 tbsp olive oil
  • Juice of 1 small lime (about 1 tbsp)
  • 1 tsp honey (or maple syrup if vegan)
  • 2 or 3 dashes of cayenne hot sauce
  • Pinch of salt and pepper
  • 1/4 cup finely chopped cilantro
Candied Pecans:
  • 1/2 cup raw pecans, chopped
  • 2 tsp white sugar


  1. Prepare Fruit. Wash fruit, cut in half and remove pits. Place in a medium sized bowl.
  2. Prepare Marinade. Combine all marinade ingredients together in a small bowl and pour over fruit. Use hands to gently mix and cover fruit with marinade. Set aside.
  3. Heat grill or barbecue over medium heat. Mine takes about 10 minutes to heat which is a good amount of time for the fruit to sit in the marinade.
  4. Prepare Dressing. In a small bowl, mix together the olive oil, lime juice, honey, hot sauce, and salt & pepper. Stir in cilantro and set aside to let the cilantro infuse.
  5. Grill Fruit. Place fruit on grill for 3-4 minutes each side. You want the fruit to be charred and heated, but do not overcook or it will become too soft and fall apart. The peaches may need longer than the plums and apricots. Reserve any leftover marinade and pour into the salad dressing bowl.
  6. Prepare Candied Pecans. Add pecans and sugar into a small frying pan over medium heat. Continually stir as the sugar melts ensuring the nuts do not burn. Remove from heat once golden and crunchy.
  7. Prepare Salad. Add kale to a large serving bowl and pour dressing over. Use hands to massage dressing into kale and soften the leaves.
  8. Top kale with the soft cheese, grilled fruit and candied pecans. As the fruits sit after grilling, they will release some juices. I recommend drizzling this over as the final touch. Enjoy as a delicious side dish or top with your favourite protein for an entrée.
*For soft cheeses, I recommend feta, goat cheese or a vegan cashew-based cheese.
**Use fruit that has just ripened. If the fruit is too ripe/soft it will fall apart on the grill.

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Hi, I'm Autumn

I'm Autumn, the recipe developer, photographer, and content creator behind Evolving Autumn. The recipes you'll find here are inspired by my passion to eat locally, sustainably and live wholesomely. My recipes are focused on seasonal, whole food ingredients with a mix of sweet, savoury, entrées, desserts and more.

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