Grilled Plumcot and Kale Salad with Cinnamon Candied Nuts

The perfect salad for grilling season! It’s sweet, tangy, creamy & topped with the easiest homemade candied pecans!

Kale salads are my go-to side for potlucks and parties, but repeating the same ingredients and dressing can get stale. Then I tried grilling fruit—and it changed everything. Grilling adds a smoky, caramelized note that elevates the same fruit and dressing into something far more flavorful. This grilled plumcot kale salad is sweet, creamy, and just a little smoky from the grill. It’s a summer must-make: bright, balanced, and full of seasonal flavor.

Ingredients for your plumcot kale salad

• Green kale: A sturdy base that holds up to grilled fruit and dressing. Choose firm bunches without yellowing leaves.
• Plumcots: Slightly underripe plumcots work best here—they hold together on the grill and develop great caramelized flavor.
• Honey goat cheese: Adds creamy tang and a touch of sweetness. Plain goat cheese works if you prefer.
• Cinnamon candied pecans: Sweet, crunchy, and simple to make. If you don’t like pecans, substitute almonds or walnuts.
• Maple-balsamic vinaigrette: A three-ingredient dressing (balsamic vinegar, maple syrup, olive oil) that ties everything together with a sweet-and-tangy finish.

What is a plumcot?

A plumcot is a hybrid of a plum and an apricot. Most varieties lean more plum-like with sweet flesh and a slightly tangy skin. I discovered them at the market and loved the variety of colors and flavors—red, black, green, even dappled. If you can’t find plumcots, plums, peaches, or apricots make excellent substitutes.

Not a fan of plumcots? Use plums, peaches, or apricots instead.

How to grill plumcots

1. Preheat the grill to medium-high.
2. Halve the plumcots and remove the pits.
3. Brush all cut and outer surfaces lightly with olive oil.
4. Place the plumcots cut-side down on the hot grill, cover, and cook 5–7 minutes, until warmed through and slightly caramelized.
5. Transfer the fruit to a tray and let cool slightly before adding to the salad.

Note: This method works equally well for plums, peaches, and apricots.

Easy Cinnamon Candied Pecans

This stovetop method makes perfectly candied nuts without an oven, refined sugar, or fuss. You only need four ingredients and about 20–25 minutes of simmering.

1. Combine pecans, maple syrup, cinnamon, and salt in a large pot and bring to a boil over medium heat.
2. Reduce to medium-low and simmer 20–25 minutes, stirring occasionally to prevent burning. The mixture will go from thin to syrupy to crystallized as moisture evaporates.
3. When the syrup crystallizes, spread the pecans on parchment-lined tray to cool. Store completely cooled nuts in an airtight container.

Swap pecans for almonds or walnuts if you prefer.

The best plumcot kale salad recipe

1. Make the candied pecans. Simmer pecans with maple syrup, cinnamon, and salt until the syrup crystallizes. These can be made ahead and stored.
2. Grill the plumcots. Halve, oil, and grill cut-side down until warmed and slightly charred. Let cool.
3. Make the dressing. Whisk balsamic vinegar, maple syrup, and olive oil together and chill until ready to use.
4. Massage the kale. Place chopped kale in a bowl with a little olive oil and massage by hand for 3–5 minutes until the leaves soften and brighten.
5. Assemble the salad. Arrange the massaged kale, top with grilled plumcots and crumbled goat cheese, drizzle with dressing, and finish with candied pecans. Serve immediately.

Why you’ll love this summer salad recipe

• Perfect balance of sweet and salty: Juicy grilled plumcots, salty-sweet candied pecans, and a tangy maple-balsamic vinaigrette.
• Elegant and crowd-pleasing: A few simple steps turn everyday ingredients into a dish that looks and tastes restaurant-worthy.

Need it gluten free? It already is.

Need it dairy free? Omit the goat cheese or use a vegan alternative.

More kale salad recipes you might like:

• Mixed Berry Kale Salad with Lemon Poppy Seed Dressing
• Mexican Street Corn Kale Salad
• Summer Peach & Blueberry Kale Salad
• Apple, White Cheddar & Toasted Pecan Kale Salad
• Citrus & Pomegranate Kale Salad

Made one of my recipes? Tag my social media @kalefornia_kravings and leave a review in the comments — I love seeing what you create!

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Grilled Plumcot Kale Salad with Cinnamon Candied Pecans

Sweet plumcots, creamy goat cheese & kale are tossed in a maple-balsamic vinaigrette and finished with cinnamon candied pecans — perfect for grilling season.

Course: Salad

Cuisine: American, Gluten free

Keyword: candied pecans, cinnamon, gluten free, grilled, kale salad, maple balsamic vinaigrette, pluot

Servings: 4 people

Author: Caitlin

Ingredients

For the candied pecans:

• 2 cups raw pecans
• ½ cup maple syrup
• ½ tsp cinnamon
• ½ tsp salt

For the kale salad:

• 1 bunch of green kale, leaves removed from stems and chopped (about 6–8 cups)
• 4 plumcots
• 4 oz. goat cheese, crumbled (about ½ cup)

For the maple-balsamic vinaigrette:

• 2 Tbsp balsamic vinegar
• 2 Tbsp maple syrup
• 2 Tbsp olive oil (extra light tasting recommended)

Instructions

To make the vinaigrette:

• Whisk balsamic vinegar, maple syrup, and olive oil together and chill until ready to serve.

To make the candied pecans:

• Combine pecans, maple syrup, cinnamon, and salt in a pot and bring to a boil over medium heat.
• Reduce heat to medium-low and simmer 20–25 minutes, stirring occasionally. The syrup will go from thin to thick to crystallized as it cooks.
• When crystallized, spread the pecans on parchment to cool completely before storing in an airtight container.

To make the salad:

• Preheat grill to medium-high. Halve plumcots, remove pits, and brush with olive oil.
• Grill cut-side down 5–7 minutes until warmed through and slightly charred. Transfer to a tray to cool.
• Massage chopped kale with a little olive oil for 3–5 minutes until it softens and brightens.
• Arrange kale on a platter, top with grilled plumcots and crumbled goat cheese, drizzle with dressing, and finish with candied pecans. Serve immediately.