I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
A common mistake people make when nectarines come into season is assuming they’re only good for snacking or dessert. If you think so, this refreshing spinach and nectarine salad will blow your mind.
This sweet and savory nectarine salad recipe combines a harmonious blend of flavors and textures. The earthy spinach paired with sweet nectarines, creamy feta, peppery basil, and the satisfying crunch of cashews make each bite a delightful experience.
Serve it family style as a side salad or add your favorite protein for a satisfying entrée in ten minutes or less. Take one bite, and you’ll immediately add this healthy nectarine salad to your summer meal rotation.
Not only is this nectarine salad sweet and delicious, but it offers numerous nutritional benefits.
Spinach is rich in vitamins A, C, and K, as well as essential minerals like iron and calcium. These nutrients support everything from bone health to immune function.
Basil contains antioxidants as well as anti-inflammatory properties.
Nectarines provide a healthy dose of vitamin C which is critical for iron absorption, reducing oxidative stress and supporting the immune system. They’re also a source of dietary fiber which promotes digestive health.
Cashews are full of healthy fat, protein, and many trace minerals such as copper, magnesium and zinc to name a few.
True feta cheese is a brined cheese that contains probiotics, beneficial fatty acids, protein and many vitamins and minerals. These properties make occasional consumption beneficial for gut microbiome diversity. However, it does contain casein and lactose and may not be suitable for people with intolerances.
Nectarine Salad Ingredients
Here’s everything you’ll need to make this delightful spinach and nectarine salad this summer:
Spinach – Baby spinach works the best in this recipe, and I recommend using pre-washed, bagged spinach for convenience. Since spinach is frequently listed on the EWG’s Dirty Dozen List, I always buy organic.
Fresh basil – The subtly sweet, peppery flavor of fresh basil really accentuates the sweetness of the nectarines. It’s so effective I don’t use any fresh cracked pepper in this recipe.
Sweet onion dressing – The flavors of this nectarine salad are so lovely that you don’t need a strong dressing. This one is very subtle and enhances the other ingredients without overpowering them. To simplify prep time, make it ahead of time. If you can’t, it only takes 10 minutes anyway. Use any leftover dressing on my Turkey BLT Salad.
Nectarines – Use two ripe, organic nectarines for the best flavor. See the recipe tips below to know when they’re ripe and the trick to cutting them.
Raw cashews – Cashews labeled ‘raw’ are safe to eat, although they are not truly raw, as they have been cooked to eliminate a naturally occurring toxic compound. Sprouted cashews are ideal as they’re easier to digest. Roasted cashews are another option but avoid any that have inflammatory seed or vegetable oils listed in the ingredients.
Gluten-free feta cheese – True feta cheese is from Greece, and it’s made with sheep and goat’s milk. You can use a block and cut it into cubes or crumble it with your fingers. If you prefer pre-crumbled feta look for one that doesn’t have additives or starch. Sheep or goat’s milk feta is easier to digest for people who are sensitive to dairy, but if you’re dairy-free skip it. Regardless of the species, organic, grass-fed dairy products are always the healthiest choice when available.
Protein of choice – I love the crunch that oven-baked turkey bacon adds to this salad, but use any protein you like. Wild-caught salmon and chicken are delicious too. See the substitution ideas below for vegan or vegetarian options.
Print a detailed list of ingredients and instructions in the recipe card below.
How to Make a Nectarine Salad
This nectarine salad recipe is straightforward and comes together quickly, whether enjoying as an entrée or a side dish.
Empty the bag of spinach into a large mixing bowl. Add the basil leaves and the dressing. Using your hands, gently toss the greens to avoid bruising the leaves, ensuring they’re evenly coated.
Add the nectarines, cashews, and feta cheese (if using) to the bowl. Gently toss once more to distribute the ingredients evenly throughout the salad.
For a family-style meal, transfer the nectarine salad to a clean bowl. Pair with your choice of protein to make it a healthy entrée.
This salad is best eaten fresh, but leftovers can be refrigerated for one day.
Substitutions
You can substitute the spinach with arugula for a slightly different flavor profile.
Peaches and nectarines are interchangeable in this recipe. Use what’s available.
Marcona almonds are an excellent substitute for cashews. Their buttery flavor and higher fat content give them a softer texture than sweet almonds.
For a vegetarian nectarine salad entrée, add a heaping tablespoon of hemp seeds for protein, fiber, and omega-3 fatty acids. Vegans omit the cheese.
Spinach and Nectarine Salad Recipe Tips
Maintain Freshness
Toss the salad with your hands to prevent bruising. Tongs will damage the spinach leaves and crush the nectarines, so use them for serving only.
If preparing the salad well in advance of mealtime, put the dressing at the bottom of the bowl, add the salad ingredients on top, and toss just before serving.
How to Slice a Nectarine
Use a sharp knife to cut around the circumference of the nectarine, following the seam. Twist gently to separate the halves and remove the stone, much like you would with an avocado. Then cut each half into thin, even slices.
Your nectarines are ripe when they smell slightly fragrant and give slightly when gently squeezed. Shriveled nectarines are overripe, and the juice will make a mess.
Your New Favorite Summer Salad
Easy to make and incredibly versatile, this nectarine salad recipe is the perfect side salad for your next alfresco dinner party.
Alternatively, scale the recipe down to a single serving and add your favorite protein for a tasty work-from-home lunch.
With big, bold flavors and an impressive nutrient profile, this is one healthy salad you’ll want to make every summer.
Save it on Pinterest so you can come back to it next summer!
This mouthwatering spinach and nectarine salad combine the best summer flavors: sweet nectarines, earthy spinach, peppery basil, creamy feta, and crunchy cashews. Pair it with your favorite protein for a complete meal.
Prepare the Dressing: Sauté the onion and salt in 1 tablespoon of avocado oil over medium-low heat, until soft and translucent, about 5-7 minutes. Then transfer to a small bowl, and add the remaining avocado oil, vinegar, onion powder, and sweetener of choice. Whisk until completely emulsified. Cool and serve chunky, or blend in a food processor for a creamy consistency (about 30 seconds).
Dress the Greens: Empty the bag of spinach into a large mixing bowl. Add the basil leaves and the dressing. Using your hands, gently toss the greens to avoid bruising the leaves, ensuring they’re evenly coated.
Toss the Ingredients: Add the nectarines, cashews, and feta cheese (if using) to the bowl. Gently toss once more to distribute the ingredients evenly throughout the salad.
Plate and Serve: For a family-style meal, transfer the nectarine salad to a clean bowl and serve. For a healthy entrée, top the salad with a protein such as crunchy oven-baked turkey bacon, wild-caught salmon, or chicken breast.
This salad is best eaten fresh, but leftovers can be refrigerated for one day. Keep any remaining salad dressing refrigerated in a glass jar for up to 2 weeks. Hint: Use it on my Turkey BLT Salad recipe!
Notes
For a vegetarian entrée salad add a heaping tablespoon of hemp seeds for protein.
Omit the cheese to make it vegan.
You can substitute arugula for the spinach; use Marcona almonds instead of cashews, and peaches in place of nectarines.
See the full blog post above for additional recipe tips.
