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Grilled Nectarine Salad with Blue Cheese Crumbles



By: Candice Kumai

Whenever I fall into a salad rut, I grill some fruit, drop it on top of the greens, and just like that, my salad goes from tired to amazing! Try swapping out your tomatoes or cucumbers for some nectarines, peaches or plums, or toss in a handful of sliced strawberries or blueberries!

Serves 4

For the salad

Extra-virgin olive oil

3 nectarines, halved and pitted

1/4 teaspoon sea salt

4 cups lettuce (torn red leaf, baby spinach, baby arugula, or mâche)

1/4 cup crumbled blue cheese or try vegan cheese crumbles!


For the vinaigrette

1/4 cup apple cider vinegar

1 tablespoon fresh orange juice

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoons extra-virgin olive oil

1/4 teaspoon sea salt



Heat a grill pan over medium-high heat (or fire up a gas or charcoal grill to medium- high). Using tongs, dip a paper towel into a little olive oil and use it to oil the grill pan. Brush the cut-side of the nectarine halves lightly with olive oil and sprinkle with salt. Grill cut-side down until they have grill marks and take on a juicy, golden look, about 3 minutes. Remove from the grill and set aside to cool, then slice thinly.

Whisk the vinegar, orange juice, mustard, and salt together in a small bowl. Add the olive oil and whisk to combine.

Toss the lettuce with the sliced nectarines. Add 3/4 of the vinaigrette and toss to coat. Divide the salad among 4 plates, sprinkle with the cheese, and serve with the remaining vinaigrette on the side.


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