Nectarine & Feta Spinach Salad

Name: Nectarine & Feta Spinach Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 6 cup baby spinach (washed and dried); 3 pcs nectarine (ripe but firm, pitted and sliced); 0.5 cup feta cheese (crumbled); 0.25 cup almonds (sliced, toasted); 0.25 pcs red onion (small, thinly sliced); 3 tbsp olive oil (extra virgin); 2 tbsp lemon juice (freshly squeezed); 1 tsp honey; 1 pinch salt; 1 pinch black pepper (freshly cracked)

RATING

0.0/5

TASTE SCORE

8/10

A bright summer salad that pairs juicy, sweet nectarines with creamy, salty feta and tender baby spinach. Toasted almonds add crunch, while a simple lemon-honey dressing ties everything together. Ready in 15 minutes with no cooking required.

PREP

15m

COOK

SERVES

1 CUP

262 cal

SERVINGS

METHOD · 4 STEPS

other · ~3 min
Toast the almonds.
Place a dry skillet over medium heat. Add sliced almonds and toast, stirring frequently, until lightly golden and fragrant, about 2 to 3 minutes. Transfer immediately to a plate to cool.
TIPWatch closely — nuts go from golden to burnt very quickly.
mix · ~1 min
Make the lemon-honey dressing.
1.In a small jar, combine olive oil, lemon juice, honey, salt, and pepper.
2.Seal the jar and shake vigorously until emulsified and smooth.
assemble · ~2 min
Assemble the salad.
1.Place baby spinach in a large salad bowl.
2.Scatter nectarine slices, red onion slices, and crumbled feta over the spinach.
3.Drizzle the dressing evenly over the salad.
4.Sprinkle the toasted almonds on top.
mix · ~1 min
Toss gently and serve.
Using salad tongs or two large spoons, gently toss everything together until well combined. Serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use ripe but firm nectarines so they hold their shape when sliced and tossed.
2
Toast the almonds in a dry pan and watch them closely, as they burn in seconds.
3
Slice the red onion paper-thin to avoid overpowering the delicate spinach.
4
Make the dressing first so the flavors meld while you prep the other ingredients.
5
Toss the salad just before serving to keep the spinach from wilting.
6
If making ahead, store the dressing separately and add almonds right before serving.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace half the olive oil in the dressing with the juice of half an orange for a lighter, citrus-forward vinaigrette that reduces fat without losing flavor.

high protein