BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette

BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette

45 Reviews 5 Pics
  • Prep

    20 m
  • Ready In

    20 m
Recipe by  National Pork Board

“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!”

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (45)

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I was a little nervous making something that had no reviews yet, but this was delicious! It looked gorgeous in presentation, and I loved all the different flavors. The recipe doesn't give instructions for cooking the pork chops so I had to wing it. I coated them with a little olive oil and a combination of salt, pepper, and chili powder. Let them sit for awhile to absorb the flavors, then put them on the stovetop in a grill pan over medium heat. I covered the pan with aluminum foil and cooked for 10 mins (flipping once halfway through). Internal temp ~145. I removed from heat and let them sit awhile more to finish cooking, then sliced. They turned out perfect.



For a lower calorie dressing you can omit the mayo. It still has a nice flavor. Also, I was feeling lazy and didn't want to use the blender, so besides omitting mayo, I used dry mustard instead of dijon. I also added some dried basil, oregano and thyme.

Happy Cookah

Happy Cookah

"This is by far the best salad I've ever eaten," said my husband, halfway through dinner -- and several more times after that. I was stunned, because he dines at our city's best restaurants every day for lunch. Everyone commented on the way the flavors come together in this elegant salad. I grilled thick, marinated chops the day before. For the fruit, used peaches and plums. Sprinkled lemon juice on the avocado. Pan roasted the almonds in a bit of oil, and toward the end, I added a little sugar to the almonds. Tomatoes were fresh out of the garden. I doubled the dressing and added a T. of red wine vinegar (in addn. to the balsamic) because it was quite thick. This will be on my menu when company arrives next week.

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Amount Per Serving (4 total)

  • Calories
  • 697 cal
  • 35%
  • Fat
  • 49.8 g
  • 77%
  • Carbs
  • 41.4 g
  • 13%
  • Protein
  • 28.3 g
  • 57%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 863 mg
  • 35%

Based on a 2,000 calorie diet



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Hoot-n Holler Baby Back Pork Ribs


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Grilled Ribeye (Rib) Pork Chops with Easy Spicy BBQ Sauce