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Nectarine Berry Tossed Salad

Teresa Ambra
You'll be wowed by this fantastic Nectarine Berry Tossed Salad. Nectarines complement blueberries and raspberries along with Feta Cheese and Honey Roasted Pecans. The homemade Nectarine Salad Dressing puts this Tossed Salad recipe over the top. Most people don't think of swooning over a salad, but this one is so spectacular, you're going to want seconds.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad and Salad Dressing
Cuisine American
Servings 15
Calories 245 kcal

Equipment

  • 1 large salad bowl with tongs
  • 1 sharp knife
  • 1 cutting board
  • measuring cups
  • measuring spoons
  • 1 blender
  • 1 colander

Ingredients
  

SALAD:

  • 16 oz. container salad greens
  • 2 medium nectarines unpeeled, pitted and sliced
  • 1 cup blueberries washed
  • 1 cup raspberries washed
  • 1/2 cup cucumber peeled, sliced and quartered
  • 1/2 cup celery diced
  • 1/3 cup red onion finely diced
  • 7 oz. honey toasted pecans (mine were toasted in butter)
  • 1/2 cup Feta cheese crumbled, or more if desired
  • 1/4 cup lemon juice or as needed

NECTARINE SALAD DRESSING:

  • 2 medium nectarines pitted and sliced
  • 2/3 cup avocado oil
  • 1/2 cup honey
  • 1/4 cup apple cider vinegar
  • 1/2 cup plain Greek yogurt or Icelandic yogurt, or sour cream
  • 2 tsp. poppy seeds
  • 1/2 tsp. pink Himalayan sea salt

Instructions
 

SALAD:

  • Remove stone from nectarines and cut in slices.
  • Pour lemon juice into a bowl.
  • Gently swish the nectarine slices in lemon juice until both sides are well covered.
  • Transfer nectarine slices to a paper towel-lined plate.
  • Pat dry with paper towels.
  • Set aside.
  • In a large salad bowl, layer salad greens, nectarine slices, blueberries, raspberries, cucumber, celery, onion and Feta cheese.
  • Toss honey toasted pecans on top.
  • Refrigerate until ready to serve. 

NECTARINE SALAD DRESSING:

  • In a blender, combine sliced, peeled nectarines, avocado oil, honey, vinegar, sour cream or yogurt, poppy seeds and salt.
  • Puree about 30 seconds until ingredients are emulsified.
  • Serve with salad. 
  • Yield: About one quart and one pint salad dressing.

Notes

NOTE: I have also used this recipe using 10-ounces salad greens instead of 16-ounces. It works quite well with more or less salad greens or spring mix.
 
NOTE: For the salad dressing, you can either peel the necctarines or leave them unpeeled. It works well either way.
 
NOTE: There is enough salad dressing for two batches of this salad. If you don’t want to use the remainder on other salads, you can reduce the ingredient amounts by half.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 245kcalCarbohydrates: 23gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.001gCholesterol: 5mgSodium: 192mgPotassium: 171mgFiber: 2gSugar: 19gVitamin A: 517IUVitamin C: 13mgCalcium: 62mgIron: 1mg
Keyword blueberries, feta cheese, gluten free, honey glazed pecans, nectarines, raspberries, salad, side dish, tossed salad
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