So today I asked my parents if I could make dinner (because I think it’s pretty fun to get to cook multiple things and serve them to everyone!), and they, of course, agreed! When I get the chance to be creative with any dish I want, it usually results in a new recipe- so that brings me to today’s recipe, Pecan Nectarine Salad! It’s a great choice for picky eaters and adventurous taste-testers alike with its complimentary flavors.
This salad is a new favorite- it is naturally sweet, tangy, and crunchy, and doesn’t involve a lot of cooking for when it’s hot outside. It’s pretty versatile, so you can switch up the ingredients by using peaches or goat cheese in place of the feta and nectarines if you’d like. Plus, you can use any dressing you choose- I used my Maple Balsamic Vinagrette for this recipe, but really any homemade dressing or good-quality dressing will do.
If you’d like to make this salad a little more substantial, try adding grilled chicken or fish- while seafood isn’t my taste, I’m sure it’d be great on this salad. An additional option would be to pair this with a side such as the Carrot Fritters from 100 Days of Real Food.
Without further ado, please enjoy this Pecan Nectarine Salad and share! What’s your favorite summer dinner?
Pecan Nectarine Salad (serves 3)
You will need:
- 2 cups organic leafy greens (I like spring mixed greens)
- 1/4 cup organic crumbled feta
- 1 nectarine, chopped
- 1/4 cup halved pecans (can substitute any seed for nut allergies)
- Optional local, organic grilled chicken slices
In a bowl, combine your washed greens and nectarines. Mix until combined, and top with the feta, pecans, chicken, and salad dressing of choice. Enjoy!