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Arugula Nectarine Salad

A refreshing Arugula Nectarine Salad combining peppery arugula and sweet nectarines, perfect for warm days and light lunches.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 5 cups baby arugula, washed and dried
  • 2 ripe nectarines, sliced into thin wedges
  • 1/3 cup crumbled goat cheese
  • 1/4 cup thinly sliced red onion
  • 1/3 cup toasted pistachios or walnuts
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup fresh basil leaves, torn

Instructions

  1. Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until well emulsified.
  2. Toast the Nuts: Place your pistachios or walnuts in a dry skillet over medium heat for 3-5 minutes, tossing frequently.
  3. Assemble the Base: In a large serving bowl, gently toss the arugula with about two-thirds of the dressing.
  4. Add Fruits and Toppings: Layer the nectarine slices, red onion, and toasted nuts over the dressed arugula.
  5. Finish and Serve: Sprinkle the crumbled goat cheese over the top, add torn basil if using, and drizzle with the remaining dressing.

Notes

For a lower calorie version, replace half the oil with lemon juice. For a vegan option, use maple syrup and plant-based cheese.

  • Author: nevaeh-hall
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 245
  • Sugar: 10g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 10mg

Keywords: salad, arugula, nectarines, summer, healthy eating