Spinach Salad with Nectarines and Pecans
A simple spinach salad recipe dressed up with sliced nectarines, sweet candied pecans, and tangy balsamic vinaigrette. This salad goes with everything, is easy to throw together, and gives you a creative way to use gorgeous late summer stone fruit!
For the salad
- 10 ounces fresh baby spinach 2-3 handfuls per person
- 1 large nectarine pitted and sliced
- 1/2 cup candied pecans
For the dressing
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp smooth or whole-grain Dijon mustard
- pinch kosher salt
- a few turns freshly-ground black pepper
To prepare the dressing, combine all ingredients—olive oil, vinegar, mustard, salt, and pepper—in a mason jar or liquid measuring cup. Shake or whisk until thoroughly-combined. Set aside.
To assemble the salad, combine spinach, nectarines, and pecans in a large serving bowl. Pour on about half the dressing, and toss to combine. The spinach should be lightly coated. Taste, add more dressing as desired, and serve.
Calories: 233kcal, Carbohydrates: 14g, Protein: 3g, Fat: 19g, Saturated Fat: 2g, Sodium: 113mg, Potassium: 476mg, Fiber: 3g, Sugar: 9g, Vitamin A: 6765IU, Vitamin C: 21.9mg, Calcium: 80mg, Iron: 2.3mg
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