Grilled Nectarine (or Peach) Arugula Salad

5 from 3 votes

A delicious Summer salad made with juicy nectarines or peaches, Arugula and crunchy pistachios.

Prep Time10

Cook Time7

Total Time17

Course: Salad

Cuisine: American, Italian

Diet: Gluten Free, Vegan

Servings:

Calories: 292kcal

Toast the shelled pistachio nuts until fragrant in a dry frying pan
100 g shelled pistachio nuts
Cut the nectarines or peaches into wedges and brush with a little oil.
Heat up your griddle pan (or bbq), then briefly sear the nectarine wedges so the they get yummy caramelised edges.
500 g nectarines (about 4 whole) , 1 tsp olive oil
Crumble the vegan feta and chop the spring onion finely.
60 g vegan feta cheese, 3 tbsp spring onions
Make up the vinaigrette by combining the mustard, vinegar, olive oil and salt, along with the raspberries. Shake or mix well, so the raspberries break up and sweeten the vinaigrette. Taste and adjust as needed.
2 tsp dijon mustard, 2 tsp white wine vinegar, 1 tbsp extra virgin olive oil, 6 raspberries, ½ tsp salt
Assemble the salad on a plate, by first adding a little vinaigrette. Then layering on the arugula, nectarine wedges, feta, pistachios and extra raspberries.
120 g arugula/ rocket, 50 g fresh raspberries
Serve immediately with more vinaigrette to pour over the top.

OPTIONAL IDEAS

Baby Spinach - instead of arugula or rocket, choose baby spinach or other baby leaf salad.

Without Nuts - If you or your guests or family can't eat nuts, toasted pumpkin seeds or roasted chickpeas would add a nice crunchy element.

Fresh Mozzarella or Burrata -there are a few companies making vegan mozzarella and burrata. If you can get your hands on some, this salad would be the perfect salad to try them with!

Other onions: Red onions soaked in a little vinegar to remove their potency or chives would be nice.

Fresh Basil or Mint: I used mint when photographing my salad, but it's also super yummy with basil.