Description
A refreshing and vibrant Arugula Nectarine Salad featuring peppery arugula, juicy nectarines, tangy goat cheese, and toasted almonds, all tossed in a light balsamic and honey dressing. Perfect for a light lunch or a summer side dish.
Ingredients
Scale
Salad
- 5 cups fresh arugula
- 2 ripe nectarines, pitted and thinly sliced
- 1/3 cup crumbled goat cheese or feta
- 1/4 cup toasted sliced almonds
- 1/4 small red onion, thinly sliced
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the fresh arugula, thinly sliced nectarines, crumbled goat cheese, toasted almonds, and thinly sliced red onion. Gently toss to mix the ingredients evenly.
- Prepare the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and well combined.
- Dress the Salad: Drizzle the prepared dressing over the salad mixture. Toss gently to coat all ingredients evenly with the dressing, making sure not to bruise the delicate arugula leaves.
- Serve Immediately: Transfer the salad to serving plates or bowls and enjoy immediately for the freshest taste and texture.
Notes
- If nectarines are unavailable, substitute with peaches or plums for a slightly different but delicious flavor.
- For a more filling meal, add grilled chicken on top of the salad.
- To toast the almonds, place them in a dry skillet over medium heat for 2–3 minutes until they turn golden and fragrant. Let cool before adding to the salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
