Best 4 Nectarine Pecan Salad Recipes

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**Nectarine Pecan Salad: A Refreshing Symphony of Flavors**

Indulge in a culinary symphony with our nectarine pecan salad, a vibrant composition of fresh, seasonal flavors that will tantalize your taste buds. This delightful salad features succulent nectarines, crunchy pecans, and a tangy dressing that harmonizes all the ingredients into a refreshing masterpiece.

With three variations to choose from, this recipe caters to diverse preferences. The classic nectarine pecan salad combines nectarines, pecans, and a simple vinaigrette dressing for a timeless classic. For a touch of elegance, opt for the nectarine pecan salad with goat cheese and honey balsamic vinaigrette, where creamy goat cheese and a sweet-savory dressing elevate the salad to new heights. Craving a more substantial meal? Try the nectarine pecan chicken salad, a protein-packed version that incorporates succulent chicken for a satisfying lunch or dinner option.

Each variation offers a unique flavor profile, ensuring that there's something for everyone. Whether you're hosting a summer gathering or seeking a light and refreshing meal, this nectarine pecan salad will surely impress. So, gather your ingredients and embark on a culinary journey that celebrates the beauty of fresh, seasonal flavors.

Let's cook with our recipes!

NECTARINE-TOMATO SALAD



Nectarine-Tomato Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4

Number Of Ingredients 0

Steps:

  • Cut 1 pound each yellow beefsteak tomatoes and nectarines into wedges. Top with 2 ounces shaved ricotta salata and salt and pepper. Toast 2 tablespoons pine nuts with 2 tablespoons olive oil over low heat. Off the heat, swirl in 2 teaspoons white balsamic vinegar; drizzle over the salad.

Nutrition Facts : Calories 197 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 6 milligrams, Sodium 288 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 5 grams, Sugar 12 grams

SPINACH SALAD WITH NECTARINES AND SPICY PECANS



Spinach Salad with Nectarines and Spicy Pecans image

You can substitute walnuts or almonds in place of the pecans and use bacon or ham in place of the prosciutto. You could also use whatever greens you prefer. I like spring mix. This recipe is from Cooking Light magazine.

Provided by SharleneW

Categories     Fruit

Time 20m

Yield 12 serving(s)

Number Of Ingredients 18

1/4 cup powdered sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1/3 cup pecan halves
cooking spray
3 tablespoons finely chopped shallots
3 tablespoons balsamic vinegar
1 teaspoon sugar
2 teaspoons fresh lemon juice
2 teaspoons extra virgin olive oil
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
12 ounces fresh Baby Spinach (about 12 cups)
2 nectarines, each cut into 1/4 inch wedges (about 3/4 pound)
1/4 cup very thin slices prosciutto, coarsely chopped (about 2 ounces)

Steps:

  • Preheat oven to 350°F.
  • To prepare pecans, combine first 5 ingredients in as mall bowl.
  • Rinse pecans with cold water and drain (do not allow pecans to dry).
  • Add pecans to the suar mixture and toss well to coat.
  • Arrange on a jelly roll pan coated with cooking spray.
  • Bake at 350°F for 10 minutes, stirring occasionally.
  • Coarsely chop pecans.
  • Set aside.
  • To prepare vinaigrette, combine the shallots and the next 7 ingredients (shallots through black pepper) in a small bowl, stirring with a whisk until blended.
  • To prepare salad, heat a large nonstick skillet coated with cooking spray over medium-high heat.
  • Add prosciutto; saute 5 minutes or until crisp, and finely chop.
  • Combine spinach, nectarines, and dressing in a large bowl; toss gently to coat.
  • Sprinkle with the pecans and prosciutto.

Nutrition Facts : Calories 59.9, Fat 3, SaturatedFat 0.3, Sodium 270.8, Carbohydrate 8, Fiber 1.4, Sugar 5.5, Protein 1.4

GRILLED NECTARINE & BURRATA SALAD



Grilled nectarine & burrata salad image

Showcase nectarines at their best in the springtime with a stunning salad. With crunchy candied pecans and creamy burrata, it's full of texture

Provided by Shivi Ramoutar

Categories     Lunch

Time 20m

Number Of Ingredients 11

15g unsalted butter
2 tbsp caster sugar
50g whole pecans
3 ripe nectarines, stoned and cut into eighths lengthways
4 tbsp extra virgin olive oil, plus extra for brushing
2 tbsp balsamic vinegar
1 tsp honey
2 x 100g balls of burrata or vegetarian alternative
70g rocket
bunch of basil leaves, roughly torn
pinch of chilli flakes

Steps:

  • Heat the butter and sugar in a small frying pan over a medium heat until the butter has melted. Add the pecans and stir to coat in the buttery sugar. Continue to cook for about 5 mins, stirring until the pecans are crisp and caramelised. Tip out onto a sheet of baking parchment and leave to cool. Once cooled, roughly chop and set aside.
  • Heat a griddle pan over a high heat and generously brush the nectarine slices with some olive oil. Griddle for 1-2 mins on each side until charred and caramelised. Remove to a serving platter and set aside.
  • Whisk the 4 tbsp olive oil, vinegar and honey together with some seasoning to make a dressing.
  • Nestle the balls of burrata in amongst the nectarines and slice open, then arrange the rocket and basil around them. Drizzle over the dressing, scatter with the pecans and sprinkle with a pinch of chilli flakes to serve.

Nutrition Facts : Calories 510 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

BERRY NECTARINE SALAD



Berry Nectarine Salad image

I've been making this recipe for years. Whenever my family has a summer get-together, everyone requests it. The nectarines and berries look beautiful together, and the topping is the perfect accent. -Mindee Myers, Lincoln, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

4 medium nectarines, sliced
1/4 cup sugar
1 teaspoon lemon juice
1/2 teaspoon ground ginger
3 ounces reduced-fat cream cheese
2 cups fresh raspberries
1 cup fresh blueberries

Steps:

  • In a large bowl, toss nectarines with sugar, lemon juice and ginger. Refrigerate, covered, 1 hour, stirring once., Drain nectarines, reserving juices. Gradually beat reserved juices into cream cheese. Gently combine nectarines and berries; serve with cream cheese mixture.

Nutrition Facts : Calories 109 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 46mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • Choose ripe, juicy nectarines for the best flavor.
  • Toast the pecans in a dry skillet over medium heat until fragrant, about 5 minutes. This will enhance their flavor and make them more crunchy.
  • Use a variety of greens in your salad, such as spinach, arugula, and radicchio. This will add color, texture, and flavor.
  • Feel free to add other fruits to the salad, such as berries, grapes, or apples.
  • Crumble goat cheese or blue cheese over the salad for a creamy, tangy flavor.
  • Drizzle the salad with a simple vinaigrette dressing made with olive oil, balsamic vinegar, and honey.

Conclusion:

This nectarine pecan salad is a delicious and refreshing summer dish. It is perfect for a light lunch or dinner, and it is also a great way to use up ripe nectarines. The salad is packed with flavor and texture, and it is sure to please everyone at your table.

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