A summer nectarine salad with arugula, candied pecans, goat cheese, radishes, and red onions, topped with a drizzle of light vinaigrette. This is perfect for an easy, light, and delicious summer salad!
I look forward to the summer time for all the fresh seasonal produce. Peaches and nectarines are two of my favorites. I’ve been buying them like they are going out of style, which of course they are. These delicious, mouth-watering summer produce won’t last forever. Aside from washing and eating them, I also mix them with plain Greek yogurt for a snack, bake them into desserts, or add them to salads like this one!
Ingredients complement each other
This salad features nectarines but you can easily substitute those with fresh peaches. The sweetness of the nectarines pairs well with the spicy arugula and creamy goat cheese. I add radishes as a complementary crunch, along with homemade candied pecans. Also, I find that marinating the red onions in vinegar tones down that raw onion flavor. Everything is topped off with fresh basil and a final drizzle of sweet, zesty vinaigrette.
Here’s a list of ingredients for this summer nectarine salad:
- Nectarines (or peaches)
- Arugula
- Goat cheese
- Radishes
- Marinated red onions
- Homemade candied pecans
- Cucumbers (optional)
- Basil
Fruit, cheese, and nuts are a winning combination in my book! Using fruit in salads is a great alternative to simply eating plain fruit. Summer time is the perfect time to increase your intake of fresh fruits. They’re often locally grown and bursting with flavor and nutrition.
Nutrition
Similar to other fruits and vegetables, nectarines are low in calories and rich in fiber. Fiber adds bulk to your diet, making you feel full on less food (and calories). It’s also important for maintaining overall health. In addition, nectarines are a good source of vitamins A, C, and potassium. Orange fruits are loaded with beta-carotene, an antioxidant which helps protect cells from damage.
Nectarines Vs Peaches
Nectarines and peaches are nearly identical in both their genetic makeup and nutritional profile. Their obvious differences are in their flavor and skin. Nectarines are slightly smaller than peaches and have a smooth golden yellow, with shades of red, skin color. Peaches are similar in color, but are covered with fuzz. Nectarines also have a more sweet-to-tart flavor and are slightly firmer compared to peaches.
Although their flavors are unique, nectarines and peaches can often be interchanged in recipes.
How to pick and store nectarines
Nectarines (and peaches) will continue to ripen at room temperature after being picked. However, they won’t become sweeter. Smell is a great indicator of flavor, so choose fruits that smell fragrant.
When shopping, choose fruits that are free of blemishes, soft spots, or wrinkles. If a nectarine is under ripe, allow it to sit on the counter for 2-3 days until it softens. I recommend storing them in the refrigerator to keep them from getting overly ripe.
Notes on making this summer nectarine salad:
- I love this salad with creamy goat cheese, but you could use feta or gorgonzola cheese if you prefer
- I make candied pecans (you can also buy them), but you don’t have to use candied. Also, you could substitute any other nut like walnuts, pistachios or sliced almonds.
- I use marinated red onions, but if you don’t mind the bite of fresh onions you can skip marinating. Alternatively, you can use shallots or green onions.
- I prefer making my own salad dressings but you could definitely use your favorite store-bought vinaigrette.
- Don’t have white balsamic vinegar, substitute white wine or champagne vinegar. You can even use regular balsamic vinegar. The flavor will be slightly different (same with the color) but it is still just as delicious.
- Have a ripe peach, that would be perfect in this salad instead of the nectarine. Also, if you have the grill on, grill the slices of fruit for a warm caramelized flavor.
- Substitute your favorite greens but I think the peppery arugula complement this salad really well.
Remember this salad when grilling, as it’s the perfect complement to all bbq dishes. Also, if you want to make it a complete meal on its own, consider adding in a grain of your choice with a protein such as grilled chicken, steak, fish, or tofu.
More salad recipes you may love:
Watermelon, Arugula, & Feta Salad
Chickpea Salad with Cucumbers & Tomatoes
Arugula, Asparagus Spring Salad with Lemon Honey Vinaigrette
Summer Nectarine Salad
Ingredients
- ¼ small red onion thinly sliced
- 4-5 cups arugula
- 1 ripe nectarine pitted and cut into ¼ inch slices
- 2-4 radishes thinly sliced
- ⅓ cup cucumber sliced and cut into quarters (optional)
- 10-15 Candied pecans chopped (or other nut of choice)
- ¼ cup creamy goat cheese crumbled, plus more to taste
- 10 leaves fresh basil julienned
Dressing
- ¼ cup extra virgin olive oil
- 3 Tablespoons white balsamic vinegar or white wine, champagne or balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ Tablespoon honey
- Black pepper to taste
- Salt to taste (optional)
Homemade candied pecans
- ¼ cup brown sugar
- 1 Tablespoon water
- ¼ teaspoon cinnamon
- ½ cup pecans
Instructions
- To make pickled red onion: place the sliced red onion in a small, wide bottom bowl. Pour red wine vinegar (or white wine vinegar) into the bowl until most of the onion is submerged. Set aside and occasionally stir to make sure all the onions get pickled.
- To make candied pecans: heat a small pan on medium-high heat. Add the brown sugar and water and stir until the sugar is dissolved. Add the cinnamon and stir to combine. Cook the sugar mixture until it gets hot and bubbly. Add the pecans and cook for an additional 3-5 minutes, stirring to coat the pecans in the glaze. Once most of the liquid is evaporated, remove from the heat and spread the pecans out on parchment paper to let them cool completely. Once cooled, chop into smaller pieces.
- To make the dressing: In a small bowl, add all the dressing ingredients. Whisk until well combined and set aside.
- Assemble the salad: Place the arugula in a bowl or on a large platter. Place the nectarine slices, radishes, cucumbers (if using), and cut up candied pecans on top. Drain the red onion and spread over the salad. Crumble the goat cheese and sprinkle the basil. Drizzle the salad dressing and enjoy!
Nutrition Facts
Grab some fresh nectarines (or peaches) from the grocery store this week and make this summer nectarine salad!
What’s your favorite way to use fresh summer produce? Share in the comments below. Also, be sure to stay in touch and follow me on Facebook, Instagram and Pinterest
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