This Spinach Nectarine Salad combines the sweetness of ripe nectarines with the freshness of baby spinach, creating a delightful balance of harmonious flavors. The toasted almonds add a satisfying crunch, and the dressing ties everything together with its tangy-sweet notes. The vegan feta adds a creamy, smooth cheesy taste. Whether enjoyed on its own or as a side dish, this salad is a true celebration of what is both vibrant and nutritious. This is a symphony of sweet and tangy notes that dance on your taste buds.
Can I Use Peaches Instead of Nectarines?
Absolutely, you can use peaches instead of nectarines in the Spinach Nectarine Salad. Peaches and nectarines are very similar fruits with only a slight difference in their appearance and taste. Here’s a comparison and the difference between the two:
Difference Between Peaches and Nectarines:
- Texture of Skin: The most noticeable difference is the texture of their skin. Peaches have a fuzzy skin, while nectarines have a smooth skin. The skin of peaches is often removed before using in recipes, but it’s common to keep the skin of nectarines intact.
- Taste: Both peaches and nectarines have a sweet and juicy flavor, but nectarines are often described as slightly more intense and tart compared to peaches. This difference can vary based on the specific variety and ripeness.
- Appearance: When it comes to appearance, peaches can have a slightly more reddish or pinkish color on their skin, while nectarines tend to have a more vibrant orange or yellow skin.
- In the context of the salad, using peaches instead of nectarines would still create a delicious and refreshing dish. The main difference would be the texture of the skin and any subtle variations in flavor. If you enjoy the taste of peaches and don’t mind the fuzziness of the skin, they would be a fantastic substitution.
Feel free to adapt the recipe to your preference and the ingredients available to you. Both peaches and nectarines can add a wonderful sweetness and juiciness to the salad, making it a delightful treat either way!
More Delicious Salads to Enjoy!
- Blackberry, Strawberry, Spinach Salad
- Sweet Potato and Kale Salad with Lemon Maple Dressing
- Beet and Mango Salad with Citrus Dressing
- Melon Blackberry Herb Salad
Spinach Nectarine Salad
- 4 – 6 cups baby spinach leaves, washed and dried
- 2 ripe nectarines, sliced
- ½ cup red onion, thinly sliced
- ½ cup toasted almonds (whole, chopped or sliced)
- ½ cup crumbled vegan feta cheese
For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar (or 2 tablespoons coconut vinegar)
- 1 tablespoon maple syrup or agave nectar
- salt and pepper to taste
- In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, maple syrup or agave nectar, and a pinch of salt and pepper. Set aside.
- In a large salad bowl, layer the baby spinach leaves. Arrange the sliced nectarines and red onion over the spinach.
- In a dry skillet over medium heat, toast the sliced almonds until they're lightly golden and fragrant. Keep an eye on them to prevent burning.
- Sprinkle the toasted sliced almonds over the salad. If using vegan feta cheese, crumble it over the salad as well.
- Drizzle the prepared dressing over the salad, ensuring an even distribution. You can adjust the amount of dressing according to your taste.
- Gently toss the salad to combine all the ingredients and coat them with the dressing.
- Divide the salad among individual serving plates or bowls. Serve immediately as a refreshing appetizer or light main course.