Spinach Nectarine Salad
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.
Ingredients
- 4 - 6 cups baby spinach leaves, washed and dried
- 2 ripe nectarines, sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup toasted almonds (whole, chopped or sliced)
- 1/2 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
Instructions
- 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.