Best 7 Nectarine Pecan Salad Recipes

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Welcome to the world of culinary delights, where flavors dance on your palate and textures create a symphony of sensations. In this article, we embark on a journey to discover the best recipe for a tantalizing nectarine pecan salad. This refreshing and vibrant dish offers a harmonious blend of sweet nectarines, crunchy pecans, and a tangy dressing that elevates the flavors to new heights. Whether you're a seasoned cook or a culinary novice, we'll guide you through the process of creating a nectarine pecan salad that will impress your taste buds and leave you craving for more. So, let's dive into the world of flavors and explore the secrets of crafting the ultimate nectarine pecan salad.

Let's cook with our recipes!

NECTARINES AND PEACHES WITH LAVENDER SYRUP



Nectarines and Peaches with Lavender Syrup image

The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert.

Categories     Bon Appétit     Salad     Summer     Peach     Nectarine     Blue Cheese     Honey     Dessert     Pecan

Yield 4 servings

Number Of Ingredients 10

1/2 cup pecans
3 tablespoons honey
2 tablespoons plus 1/4 cup sugar
1 sprig rosemary
1 tablespoon dried lavender buds
Kosher salt
3 ripe white or yellow nectarines, cut into wedges
3 ripe white or yellow peaches, cut into wedges
2 teaspoons finely grated lemon zest
1/2 cup crumbled Gorgonzola, divided

Steps:

  • Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 10-12 minutes. Let cool.
  • Meanwhile, bring honey, 2 Tbsp. sugar, and 3 Tbsp. water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved. Add rosemary and lavender and remove from heat. Let sit 5 minutes. Remove rosemary and let syrup cool.
  • Bring a pinch of salt, remaining 1/4 cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar. Cook (without stirring) until sugar turns a light amber color, about 2 minutes. Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes. Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool. Break into smaller pieces.
  • Toss nectarines, peaches, lemon zest, and 1/4 cup syrup in a large bowl to coat. Let sit 5 minutes. Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed. Transfer to a platter. Top with remaining Gorgonzola and candied pecans.
  • Do Ahead
  • Syrup can be made 1 month ahead; cover and chill. Pecans can be candied 1 day ahead; store airtight at room temperature.

NECTARINE PECAN SALAD



Nectarine Pecan Salad image

Marina Sanders of Altamont, Manitoba shares her fast four-ingredient salad complemented with an easy shake-to-make dressing that's inexpensive and, best of all, made out of items you probably already have in your pantry.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 13

8 cups torn romaine
5 medium nectarines or peaches, chopped
2/3 cup chopped pecans, toasted
1/2 cup crumbled feta cheese
DRESSING:
2 tablespoons plus 1-1/2 teaspoons canola oil
2 tablespoons white vinegar
2 tablespoons plus 1-1/2 teaspoons sugar
1 tablespoon sesame seeds
1 tablespoon poppy seeds
3/4 teaspoon dried minced onion
1/4 teaspoon Worcestershire sauce
1/8 teaspoon paprika

Steps:

  • In a large bowl, combine the romaine, nectarines, pecans and feta cheese. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat.

Nutrition Facts : Calories 200 calories, Fat 14g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 74mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 4g fiber), Protein 4g protein.

SPINACH SALAD WITH NECTARINES AND SPICY PECANS



Spinach Salad with Nectarines and Spicy Pecans image

You can substitute walnuts or almonds in place of the pecans and use bacon or ham in place of the prosciutto. You could also use whatever greens you prefer. I like spring mix. This recipe is from Cooking Light magazine.

Provided by SharleneW

Categories     Fruit

Time 20m

Yield 12 serving(s)

Number Of Ingredients 18

1/4 cup powdered sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1/3 cup pecan halves
cooking spray
3 tablespoons finely chopped shallots
3 tablespoons balsamic vinegar
1 teaspoon sugar
2 teaspoons fresh lemon juice
2 teaspoons extra virgin olive oil
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
12 ounces fresh Baby Spinach (about 12 cups)
2 nectarines, each cut into 1/4 inch wedges (about 3/4 pound)
1/4 cup very thin slices prosciutto, coarsely chopped (about 2 ounces)

Steps:

  • Preheat oven to 350°F.
  • To prepare pecans, combine first 5 ingredients in as mall bowl.
  • Rinse pecans with cold water and drain (do not allow pecans to dry).
  • Add pecans to the suar mixture and toss well to coat.
  • Arrange on a jelly roll pan coated with cooking spray.
  • Bake at 350°F for 10 minutes, stirring occasionally.
  • Coarsely chop pecans.
  • Set aside.
  • To prepare vinaigrette, combine the shallots and the next 7 ingredients (shallots through black pepper) in a small bowl, stirring with a whisk until blended.
  • To prepare salad, heat a large nonstick skillet coated with cooking spray over medium-high heat.
  • Add prosciutto; saute 5 minutes or until crisp, and finely chop.
  • Combine spinach, nectarines, and dressing in a large bowl; toss gently to coat.
  • Sprinkle with the pecans and prosciutto.

Nutrition Facts : Calories 59.9, Fat 3, SaturatedFat 0.3, Sodium 270.8, Carbohydrate 8, Fiber 1.4, Sugar 5.5, Protein 1.4

SUMMER NECTARINE, TOMATO, AND CUCUMBER SALAD



Summer Nectarine, Tomato, and Cucumber Salad image

A refreshing and colorful blend of fruit and veggies, highlighted with cilantro and goat cheese. Great for a picnic or with whatever you have on the grill. Good use of garden veggies.

Provided by SharonT

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 6

2 tomatoes, cut into chunks
½ cucumber - peeled, seeded, and diced
1 large ripe nectarine, diced
3 tablespoons chopped fresh cilantro
1 tablespoon olive oil
3 tablespoons crumbled goat cheese

Steps:

  • Mix tomatoes, cucumber, nectarine, and cilantro together in a bowl. Stir in olive oil gently. Sprinkle goat cheese over salad.

Nutrition Facts : Calories 82.9 calories, Carbohydrate 7.9 g, Cholesterol 4.2 mg, Fat 5.3 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 32 mg, Sugar 5.7 g

GRILLED NECTARINE & BURRATA SALAD



Grilled nectarine & burrata salad image

Showcase nectarines at their best in the springtime with a stunning salad. With crunchy candied pecans and creamy burrata, it's full of texture

Provided by Shivi Ramoutar

Categories     Lunch

Time 20m

Number Of Ingredients 11

15g unsalted butter
2 tbsp caster sugar
50g whole pecans
3 ripe nectarines, stoned and cut into eighths lengthways
4 tbsp extra virgin olive oil, plus extra for brushing
2 tbsp balsamic vinegar
1 tsp honey
2 x 100g balls of burrata or vegetarian alternative
70g rocket
bunch of basil leaves, roughly torn
pinch of chilli flakes

Steps:

  • Heat the butter and sugar in a small frying pan over a medium heat until the butter has melted. Add the pecans and stir to coat in the buttery sugar. Continue to cook for about 5 mins, stirring until the pecans are crisp and caramelised. Tip out onto a sheet of baking parchment and leave to cool. Once cooled, roughly chop and set aside.
  • Heat a griddle pan over a high heat and generously brush the nectarine slices with some olive oil. Griddle for 1-2 mins on each side until charred and caramelised. Remove to a serving platter and set aside.
  • Whisk the 4 tbsp olive oil, vinegar and honey together with some seasoning to make a dressing.
  • Nestle the balls of burrata in amongst the nectarines and slice open, then arrange the rocket and basil around them. Drizzle over the dressing, scatter with the pecans and sprinkle with a pinch of chilli flakes to serve.

Nutrition Facts : Calories 510 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

PECAN SHORTBREAD



Pecan Shortbread image

This pecan shortbread - crumbly, salty and buttery, with a touch of cardamom - is delicate in flavor but sturdy enough in structure for a dessert on the go, ready for picnics or potlucks. Make this easy shortbread a day or two before you need it. After slicing, store the pieces in a tightly closed cookie tin. They're lovely alone, just out of the tin, but you can augment them with a bowl of cherries, nectarines and peaches, or ice cream, if you wish.

Provided by David Tanis

Categories     cookies and bars, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 7

1 1/2 cups/340 grams salted butter, cut into ½-inch cubes
3/4 cup/160 grams granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cardamom
3 1/2 cups/448 grams all-purpose flour
1 1/2 cups/179 grams toasted, chopped pecans
Confectioners' sugar, for dusting

Steps:

  • Heat oven to 325 degrees. Put butter, sugar, vanilla and cardamom in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until light and fluffy, about 5 minutes, scraping the bowl occasionally.
  • Carefully add flour and pecans, and mix a few minutes more, at low speed at first, then medium, until dough comes together. Remove dough and knead for 1 minute. Press dough into a 9-inch square cake pan. (Alternatively, press into a 9-inch fluted French tart pan with a removable bottom.)
  • Bake until golden brown, about 45 minutes. Let cool and cut into squares, bars or wedges with a serrated knife while still slightly warm. Store in a tin until needed. To serve, arrange on a plate and dust with confectioners' sugar.

GRILLED CALIFORNIA NECTARINE AND BUTTER LETTUCE SALAD WITH BACON AND PISTACHIOS



Grilled California Nectarine and Butter Lettuce Salad with Bacon and Pistachios image

Grilled nectarine and chicken breast are tossed with a nectarine dressing, pistachio nuts and bacon in this flavorful and lively salad.

Provided by Allrecipes Member

Time 1h30m

Yield 6

Number Of Ingredients 13

1 California nectarine, peeled and pitted
3 tablespoons extra-virgin olive oil
3 tablespoons sherry or champagne vinegar
2 tablespoons honey
½ teaspoon salt
½ teaspoon cayenne pepper
2 each California nectarine, pitted
4 each boneless skinless chicken breasts, flattened slightly
1 pinch salt and pepper to taste
8 cups washed and torn butter lettuce, lightly packed
⅓ cup shelled pistachios
6 strips crisp, cooked bacon, crumbled
2 medium (4-1/8" long)s green onions, sliced

Steps:

  • Combine all dressing ingredients in a blender or food processor and puree until smooth. Cover and chill until ready to serve. Cut each nectarine into 8 slices. Place on a well-oiled grill over medium-high heat and cook for a few minutes on each side to lightly brown. Season chicken with salt and pepper; place on grill and cook for about 5 minutes on each side or until cooked through. Let cool.* Place lettuce in a large salad bowl. Cut chicken into bite-size strips and add to bowl with pistachios, bacon, green onions and dressing; toss well. Add grilled nectarines and toss again lightly.

Nutrition Facts : Calories 312.5 calories, Carbohydrate 17.1 g, Cholesterol 56.3 mg, Fat 17.1 g, Fiber 2.9 g, Protein 23.5 g, SaturatedFat 3.5 g, Sodium 542.8 mg, Sugar 12.5 g

Tips:

  • Choose ripe nectarines: Look for nectarines that are fragrant and have a slight give when you press them gently.
  • Toast the pecans: Toasting the pecans brings out their flavor and makes them more crunchy.
  • Use a light dressing: A light dressing will allow the flavors of the nectarines, pecans, and cheese to shine through.
  • Serve immediately: This salad is best served immediately after it is made, as the nectarines will start to brown if they sit for too long.

Conclusion:

This nectarine pecan salad is a refreshing and flavorful salad that is perfect for a summer lunch or dinner. The combination of sweet nectarines, crunchy pecans, creamy goat cheese, and a light dressing is sure to please everyone at your table.

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