- Dish type
- Green salad
- Spinach salad
Light, summery fruity spinach salad with walnuts and nectarines.
Be the first to make this!
- 40g walnuts
- 4 tablespoons oil
- 1/2 teaspoon minced fresh rosemary (or 1/4 teaspoon dried)
- 100g spinach leaves
- 2 nectarines
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- salt and pepper to taste
MethodPrep:10min ›Cook:5min ›Ready in:15min
- Heat a little of the oil in a pan. Add walnuts, sprinkle with salt and rosemary and lightly brown, about 2 to 3 minutes, stirring constantly. Let cool.
- Arrange spinach on a plate.
- Halve nectarines, remove the pit and slice into thin wedges. Arrange nectarines on top of spinach. Sprinkle with the walnuts.
- Combine balsamic vinegar, lemon juice and the rest of the oil. Add salt and pepper to taste. Drizzle the salad with the dressing.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Spinach Salad Recipe
Delicious stone fruit makes the best of Summer's produce offerings, making this Spinach Salad one fabulous dinner. Perfect for a.
When it comes to salad, I find the biggest successes come from using fresh in-season produce. This way, the salad is bound to turn out with abundant flavor, and it is even more cost effective to buy produce that is in season.
Stone fruit season is by far my favorite fruit season. Peaches, plums, nectarines, apricots and cherries are so bright, sweet and juicy. Brightening up a green salad with stylish stone fruit adds great flair, flavor, and texture and makes a salad so refreshing on a hot day. Adding a combination of fruit and nuts to a salad always results in a winning dish.
This salad comes with a homemade white wine vinaigrette recipe. Simply reducing white wine on the stovetop and mixing it up with other vinaigrette ingredients creates a unique and very flavorful dressing. The first time I made this salad, I didn’t add any cheese but I’m confident that feta or blue cheese crumbles would make a delicious accompaniment. You could also add grilled salmon or chicken to the salad for some extra protein!
Now, quick! Go make this before stone fruit goes out of style!
Spinach and Nectarine Salad with Orange Citrus Vinaigrette
A green salad is so pretty topped with colorful fruit.
In this salad there are pieces of nectarine and dried cranberries.
The sweet and tart taste of the nectarine and cranberry tastes wonderful alongside the savory taste of the crumbled blue cheese in this salad.
Since nuts go so well with fruit and cheese, it only seems fitting that candied walnuts be added to the mix.
Candied walnuts are easier than you may think to make.
In this recipe the candied walnuts are made with granulated sugar and a pinch of salt in a skillet.
The walnuts and sugar need to be constantly stirred and watched so that they don’t burn.
The good news is that they only take 5 minutes to make.
Then they just need to cool before adding them to the salad.
But beware, it’s the “cooling” process where it can be risky for the chef because it’s REALLY easy to munch on them.
This recipe also includes a delightful orange citrus vinaigrette that’s quick and easy to make.
Let’s check out the ingredients.
For the Salad – fresh spinach, chives (or the tops of green onions) crumbled blue cheese, dried cranberries, nectarines, walnuts, sugar, and salt
For the Vinaigrette – grapefruit juice, orange juice, white wine vinegar, olive oil, sugar, and salt
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
For the Candied Walnuts:
Heat a medium size skillet on low to medium heat.
Add the sugar, walnuts and two dashes of salt.
Continuously stir until the sugar starts to liquefy.
Watch closely so that the sugar and walnuts don’t get too hot and burn.
Keep stirring so that the walnuts are coated with the liquefied sugar (about 5 minutes).
Once done, transfer the candied walnuts from the skillet onto a glass plate and spread them out so they’re not lumped together.
For the Salad:
…and add them to the salad.
with the skin on, cut the nectarine fruit from the seed…
…and cut the nectarines into fairly thick slices (about an inch thick).
Lay the sliced nectarines on top of the salad.
Then top with candied walnuts.
For the Orange Citrus Vinaigrette:
In a small bowl, add grapefruit juice, orange juice, sugar, white wine vinegar, olive oil, and salt.
Just before serving, drizzle the vinaigrette over the salad.
Thank you so much for stopping by CCC!
Don’t miss a CCC recipe. Subscribe to Coupon Clipping Cook and get an email each time we have a new post. Here’s the link to subscribe to CCC.
Sign up now for how-to videos, cooking tips, and surprise offers
The T. Marzetti Company product family includes many retail and foodservice favorites, like Marzetti® salad dressings and dips,
New York Bakery® frozen breads and Sister Schubert's® homemade rolls. T. Marzetti Company's vision is to bring delicious food to the table, superior service to our customers, and value to our consumers through product innovation and differentiation.
Copyright © 2018 T. Marzetti Company. All rights reserved.
HOW TO COOK QUINOA PERFECT EVERY TIME FOR SPINACH STRAWBERRY SALAD
In order to make the most of every salad, my goal is to include incredible ingredients with the best nutritional value. Quinoa, for instance, is one of my favorite salad ingredients. Not only does it provide a nutty flavor, but it is also high in protein.
For some reason, people struggle when cooking quinoa. So, if you need a few tips, check out How to Cook Quinoa. Once the quinoa is cooked, it is best to allow it to cool completely before adding to a cold salad.
Related Articles & Videos
Making a burger that's just the right amount juicy, flavorful, and properly dressed is no small feat. (Think you have it down? Test your.
What’s an egg roll bowl? It’s the saucy, savory interior of your favorite Chinese finger food, minus the greasy shell that makes you feel.
Keep make-your-own blends on hand to add convenient flavor to everyday meals. Mix up a few extra batches, place in a pretty jar and share.
Salad and Dressing Recipes
1 lb lg carrots, peeled and cut into slices (2 cups)
1 Tbsp brown sugar
2 Tbsp extra-virgin olive oil
½ tsp salt
½ tsp freshly ground black pepper
2 boneless, skinless chicken-breast halves (6 oz each), cut crosswise in thin slices
4 Tbsp snipped fresh chives or sliced scallion greens
1 Tbsp cider vinegar
1 tsp cider vinegar
1 med shallot, thinly sliced
2 c baby arugula
1 bunch watercress, tough stems removed
1½ c halved red seedless grapes
2 Tbsp unsalted shelled chopped pistachios
1. PREHEAT the oven to 425°F. Coat an 11″ x 9″ baking pan and a rimmed baking sheet with olive oil cooking spray.
2. PLACE the carrots in the prepared baking pan. Sprinkle with the sugar, 1 teaspoon of the olive oil, and ⅛ teaspoon each of the salt and pepper. Toss to coat well. Roast, stirring several times, for 25 minutes, until the carrots are tender and lightly golden at the edges.
3. ABOUT 5 minutes before the carrots are done, place the chicken in a mound on the prepared baking sheet. Drizzle with 1 teaspoon of the oil, and sprinkle with 2 tablespoons of the chives, and ⅛ teaspoon each of the salt and pepper. Toss to mix. Arrange in a single layer. Roast, turning once, for 5 to 7 minutes, until cooked through. Remove carrots and chicken from the oven and let cool a few minutes.
4. MEANWHILE, in a salad bowl, mix the vinegar, shallot, and the remaining oil, 2 tablespoons chives, and ¼ teaspoon each salt and pepper. Let stand 5 minutes or more to blend the flavors.
5. TO FINISH the salad, add the arugula, watercress, and grapes to the dressing and toss to mix well. Spread out on a platter. Top with the carrots, the chicken and any juices, and sprinkle with the pistachios. Serve warm.
Heat butter over medium low heat in a large saute pan. Slice nectarines and remove pit. Toss nectarine slices with sugar. Place slices in melted butter and cook over medium heat for about five minutes monitoring slices so they caramelize and brown on all cut sides. Remove from heat and let cool.
Divide spinach between plates. Evenly distribute almond slices. Crumble goat cheese and divide between plates.
In a small bowl mix vinegar, herbs, a bit of salt and pepper, and olive oil. Taste dressing and adjust seasoning for additional salt and pepper. Arrange nectarine slices among plates. Drizzle with dressing and serve.
Blueberry spinach salad with honey balsamic dressing
Blueberry Spinach Salad is here to save you from sad salads and boring desk lunches! The spinach base is loaded with blueberries, dried cranberries, pecans, feta cheese, and a simple honey balsamic dressing. I’ve never loved salad more.
Yes – it’s true. I’ve never loved salad more! This one is so delicious and simple! Add spinach to a bowl. Chop your pecans (or leave them whole!), throw in some blueberries, dried cranberries (I like the low-sugar kind), feta, and toss. Shake up your dressing in a jar – water, olive oil, balsamic vinegar, and honey. Pour over salad and serve!
Meal Prep Tips for this Recipe:
If we’re thinking meal prep-situation with this recipe – YES. Absolutely, yes. Here are my tips for that situation!
- Don’t assemble the whole salad and add the dressing if you’re using this as a meal prep lunch – it will get soggy
- Reusable glass containers like these(affiliate link) work well for prepping your ingredients! You can prep individual salads into each container – without the dressing
- Mix up your dressing and keep it in a mason jar, or reusable dressing cups(affiliate link)
- Add the dressing immediately before eating!
- If you need/want some protein for lunch (generally a good idea!) grill some chicken breast and add it to this salad. That would not be a bad idea at all
If you’re serving this for dinner/a potluck/etc. – toss all the ingredients together, and pour the dressing on just before eating! You can also just set the dressing next to the salad bowl in a little jar for people to add themselves. This salad only makes about 4 servings if you’re eating it as your main course. It serves 6-8 as a side. You can also double it or cut it in half depending on how many people you need to feed!
This salad is so stinkin’ easy. And SO delicious. Not to mention the perfect way to incorporate some of those fresh seasonal blueberries into your meals! Anyone else going to be super sad when all this fresh, seasonal summer fruit is gone? ? Fall is by FAR my favorite season – but I’d be lying if I said I won’t miss the fresh peaches, nectarines, blueberries, and strawberries!
Solution: make all the fruit recipes now!! May I recommend these Blueberry Muffins, and this Peach Nectarine Galette? I may, and I wilL!
Happy lunching, friends! And remember – say NO to boring salads!
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
Spinach Salad Recipe
Chef Quote: "I'm fascinated with various fruit and meat combinations. The sweetness and slight acidity of nectarines make an excellent marinade that tenderizes and flavors the meat. The nectarine's flavor and tender, pulpy flesh combines well with the other ingredients to create a creamy, smooth textured vinaigrette." –Lyn Weingarten
(NC)—Tender, nectarine-marinated flank steak "beefs up" this colorful spinach salad. Fresh bite-size spinach greens are tossed with vinaigrette made with a fresh California nectarine, then layered with slices of flank steak. The steak may be placed in the marinade for two hours for just a hint of flavor, or soaked up to 12 hours for a more intense flavor. Fresh nectarine and red bell pepper slices for garnish complete the look and flavor of this simple but exotic salad.
Flank steak: 1-1/2 lbs. flank steak
1 California nectarine, pitted and coarsely chopped
1/4 cup low sodium soy sauce
1 tablespoon sambal oelek paste*
2/3 cup red onion, finely chopped
1 tablespoon finely minced cilantro
Vinaigrette: 1 California nectarine, peeled, pitted and coarsely chopped
Salad: 8 cups of pre-washed, pre-cut spinach (About 1-1/2 bags allow about 2 cups per person, loosely packed.)
1 California nectarine, pitted and neatly sliced (for garnish)
1 red bell pepper, roasted, seeded and sliced (for garnish)
* Sambal oelek is a Vietnamese ground chili paste.
It may be found in large supermarkets or Asian markets.
For Flank Steak: Blend chopped nectarine and chardonnay in food processor until mostly liquefied. Pour into an oblong glass dish that will be used to marinate the flank steak, and add the soy sauce, sambal oelek paste, red onion and cilantro. Add flank steak, cover with plastic and refrigerate for 2 to12 hours, depending on the intensity of flavor desired. Turn at least once during the marinating process. Discard marinade. Grill over direct heat near time of service, about 10 minutes per side for 1-1/2 inch thick flank steak, until meat reaches an internal temperature of 140? F for medium doneness. Allow to rest for five minutes, then slice very thinly against the grain.
For Nectarine Vinaigrette: Process chopped nectarine and rice vinegar in food processor until totally smooth. With processor running, gradually drizzle in canola oil and olive oil and process until thoroughly mixed. Makes 1-1/2 cups dressing.
Assembly: Toss spinach in bowl with enough salad dressing to coat leaves lightly. Dish salad onto plates. Arrange flank steak slices on top of spinach and garnish with nectarine and red bell pepper slices. Pass additional dressing at the table.
Nutrition information per serving – PROTEIN: 37 grams FAT: 40 grams CARBOHYDRATE: 14 grams FIBER: 10 grams SODIUM: 405 milligrams CHOLESTEROL: 85 milligrams CALORIES: 570 calories.