Pluot and Orange Salad

with Feta & Pecans

For those who know me, they know that I cook...when I have to. Like if I must eat to live, then I'll cook. It's a lot of take-out around here, because there are just two of us in the house most of the time. With today's busy lifestyle, "real" cooking has fallen by the wayside. But, at this stage of my life, I feel that I might have the time and energy to really get in there and COOK! But I want it to be fun. I want it to be simple. And I want it to be good for us. Simple, delicious and maybe even with stuff that I plan to grow. So, with that in mind, I thought "Salads". That's a meal, right? It might not constitute "cooking", but hey, you gotta start somewhere. And, who doesn't love a great salad! 

Here is one of my favorites - a Pluot and Orange Salad with Feta & Pecans, with an easy peasy vinaigrette and SO super quick and simple. I mean, after you go to a fancy schmancy store and find a pluot (a plu-what?). But, it's SO worth it!   It. Is. De-lish!

Pluot and Orange Salad with Feta, Pecans and Field Greens


2 pluots, chopped or sliced (A Plu-what? It's just a hybrid Plum and Apricot! De-lish!)

3 oranges, skinned and chopped (or sliced, like I did above)

2 oranges, juiced (I used Navel Oranges for the sweetness)

5 cups field greens (or arugula, baby spinach, I just love field greens for the variety of getting romaine, endive and radicchio all in one!)

4 oz. feta cheese (or you can substitute bleu cheese or gorgonzola)

1/2 cup pecans, chopped 

2 green onions, finely chopped (I put in more, but I love green onions)

2 tbsp balsamic vinegar

4 tbsp extra virgin olive oil

salt and pepper to taste (I used pink Himalayan salt and fresh ground pepper)

Optional: I also added some shaved coconut, 'cause I like coconut


For the vinaigrette, combine about 1/3 cup orange juice, olive oil, balsamic vinager, salt and pepper in a small glass jar and shake vigorously (see, its a workout too).

Place the field greens, green onions, pluots, oranges and cheese in a large bowl and toss with just enough vinaigrette to coat. Sprinkle with the pecans and coconut shavings. You can top with a little more vinaigrette and serve. Told you, Easy Peasy. AND, good for you! It's loaded with vitamin C, E, fiber, antioxidants and omega-3 fatty acids.

This is gluten free and vegetarian!

Servings: 6 Calories: 283  Fat: 22 g  Protein: 6 g  Carb: 16 g Sugar: 13.1 g

Note: Everything was purchased at a regular grocery store, except for the Pluots (also called Plumcots), had to go to a Whole Foods to get those. If you wanted, you could substitute a regular Plum!


Cost: All ingredients cost $30. Serving size: 6 Total cost per salad: $5 HELLO! Not bad!