Summer Nectarine Salad
A 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!
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
Nutrition facts: per 1 serving (based on 3 small side salads + 2 Tablespoons dressing) 318 Calories, 22 gram fat, 4 gram protein, 26 gram total carbohydrate, 3 gram fiber, 22 gram sugar, 100 mg sodium
Nutrition facts is approximate, will vary based on how much ingredients you use
Notes:
All the ingredients are approximate measurements, you can use as little or as much of each ingredient to your liking.
Can use store-bought candied pecans but I find homemade is even better, plus less sweet. You can use plain pecans or substitute your favorite nut. The recipe for homemade pecans makes 1/2 cup, I always have leftover and snack on them. Add as many nuts to your liking.
Don’t have white balsamic vinegar, you can use white wine vinegar or champagne vinegar. You can even use regular balsamic vinegar. However the flavor will be slightly different.
Substitute any soft cheese like gorgonzola or feta cheese
Peaches can be used in place of the nectarines. Also, if you have the grill on, grill the fruit for a more caramelized flavor.
I marinate the red onion to get rid of the raw bite, but you can skip this step.