BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Introducing the delicious and refreshing BBQ pork salad with summer fruits and honey balsamic vinaigrette recipe. This vibrant dish combines succulent barbecued pork with a medley of seasonal fruits, creating a perfect balance of flavors and textures. The tangy sweetness of the honey balsamic vinaigrette enhances the natural juiciness of the fruits and complements the smoky taste of the pork. With its combination of savory, sweet, and tangy elements, this salad is a delightful choice for a light summer meal or a flavorful side dish.

Keywords: BBQ pork, salad, summer fruits, honey balsamic vinaigrette, refreshing.

Bbq pork salad with summer fruits and honey balsamic vinaigrette recipe details

Bbq pork salad with summer fruits and honey balsamic vinaigrette recipe, recipe Rating: 4.7
Number of votes:146

A festive, colorful salad with the fresh flavors of summer fruits and sliced BBQ pork dressed with a spicy honey balsamic vinaigrette. A tasty one-dish meal for summer!
Ready in: 15 mins

Ingredients

Serves: 4

• 4 cooked pork chops, sliced
• 8 cups mixed greens
• 2 nectarines, cut into 12-wedges each
• 1 grapefruit, segmented
• 2 avocados, cut into wedges
• 16 cherry tomatoes
• 1 tablespoon salad oil
• 2 tablespoons slivered, toasted almonds
• 1 pinch salt and black pepper
• Honey Balsamic Vinaigrette:
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1/2 tablespoon Dijon mustard
• 2 tablespoons mayonnaise
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/8 cup salad oil

Preparation method

Prep: 15 mins

1. For the Vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.
2. For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.