Nectarine and arugula salad with basil dressing

It’s been pretty nasty here in AZ. Hot and humid and our “rainy” season is here making me feel pretty lazy. I am a big salad eater not just because salads are healthy but because I love salads (I like to get creative and mix different things together). I went to the farmer’s market and bought more nectarines than I realized and I needed to make something quickly to use them up before they went bad. I decided to make a big salad using arugula and tossing in some baby spinach. I added freshly sliced nectarines, toasted walnuts and daiya cheese (which is vegan) but gorgonzola would go PERFECT in this salad. Sometimes the sweet and saltiness do wonders together. I made a very simple dressing using fresh basil, extra virgin olive oil, pure maple syrup and champagne vinegar. It was so light and so refreshing and tasted just like summer.

Nectarine and arugula salad with basil dressing

Yield 4 small salads 2 large salads

For the salad

  • 3 cups of organic arugula, washed and dried
  • 3 cups of organic baby spinach, washed and dried
  • 2-3 very ripe organic nectarines, sliced very thin
  • 1/4 cup of toasted walnuts (you can use pecans, cashews, etc)
  • 1/4 cup of homemade croutons
  • 1/4 cup of good quality Gorgonzola cheese ( Since i’m vegan i used the jack style daiya wedge and i diced it into cubes)

For the dressing:

  • 1 very large handful of fresh basil
  • 3-4 tablespoons of extra virgin olive oil
  • 1 heaping tablespoon of champagne vinegar (you can substitute apple cider vinegar, white wine vinegar or white balsamic vinegar)
  • 1 heaping teaspoon of pure maple syrup
  • salt and pepper to taste

Add all of the ingredients to a blender and blend until the dressing is nice and smooth. My advice for any dressing is TASTE it after you make it. Everyone has different taste buds so  what taste good to me might not be exactly what you are looking for in your dressing. Just taste and adjust especially before adding a dressing to your salad :)

To assemble the salad:

In a large salad bowl add the spinach and arugula. Add in the sliced nectarines, the walnuts and the homemade croutons. Add half of the basil dressing and toss everything very well. Top with the Gorgonzola (or in my case daiya) and serve with additional dressing if desired. I also added some quinoa into my salad and it was just as tasty and very satisfying :)

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This post was written by Meals Full Of Color who has written 154 posts on Meals Full Of Color.

One Response “Nectarine and arugula salad with basil dressing”

  1. GF DF Living July 17, 2012 3:24 pm #

    Yum! I love nectarines. This looks like the perfect summer salad. Thanks for posting!

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