Spinach Nectarine Salad is a delicious blend of spinach, nectarines, mozzarella, and homemade vinaigrette. This easy recipe uses fresh, simple ingredients. It is the perfect side dish for your next summertime barbecue.
Summertime means bountiful produce, which means the freshest fruits and vegetables. Nectarines are in season from April through August. The juicy, tangy-sweet fruit is delicious in sweet and savory dishes, like this salad with nectarines.
Like this healthy farro salad with fruit, nectarine spinach salad hits all the flavor and texture notes. It is sweet, tangy, crispy, soft, and overall well-balanced. The easy recipe starts with a large bowl of baby spinach.
The homemade salad dressing is not too sweet, so it does not overpower the natural sweetness of the nectarine slices. The sweet onion offers a much-needed bite, while the mozzarella adds creaminess.
Spinach and Nectarine Salad Recipe
Healthy spinach salad with fruit is a delicious lunch or side dish. This recipe comes together in minutes, using only nine ingredients (not including salt and black pepper). It is the perfect summertime salad with fresh ingredients and juicy, seasonal fruit. Here is why you will love this recipe:
- Simple Ingredients - This is a simple salad made with uncomplicated ingredients.
- Healthy Salad - A salad with baby spinach, cucumber, and fresh nectarines is dense in vitamins and minerals. Spinach has consistently been considered a superfood.
- Customizable Recipe - The simplicity of this salad makes it easy to customize. Swap items with your favorite ingredients, or use what you have on hand.
- Perfect Side Dish - Pair this easy side salad with your favorite summertime dishes, like grilled meats. Serve this recipe at your next picnic or barbecue.
- Baby Spinach - Fresh baby spinach makes the base of this simple recipe.
- Extra-Virgin Olive Oil - Use good quality oil to avoid bitterness.
- Lemon Juice (freshly juiced)
- Honey - Honey brings just enough sweet taste to the salad dressing and complements the taste of the nectarines.
- Dijon Mustard
- Nectarines - I cut the nectarines into approximately ½-inch wedges.
- English Cucumber - Thanks to its thin skin, peeling the cucumber before chopping it for this salad is unnecessary.
- White Onion - Slice the onion thin so its flavor does not overpower.
- Mini Mozzarella Balls - Mozzarella balls add needed creaminess.
- Salt and Black Pepper
See the recipe card for the ingredient quantities.
STEP 1 (MAKE THE DRESSING) - Whisk the olive oil, lemon juice, dijon mustard, and honey until emulsified and slightly thickened—season with salt and pepper to taste.
STEP 3 (TOSS) - Toss the spinach and onions with the salad dressing in a large bowl. Make sure to do this close to service, as the spinach will start to wilt slightly.
Place half of your spinach-onion blend into your service bowl. Spread half of the nectarine slices, cucumber wedges, and mozzarella balls atop the spinach.
- Baby Spinach - Arugula, Baby Kale
- White Onion - Red Onion, Scallions
- Nectarines - Mandarin Oranges, Peaches, Strawberries
- Lemon Juice - Red Wine Vinegar
- Mini Mozzarella Balls - Goat Cheese, Crumbled Feta Cheese, Large Mozzarella Balls (cut into pieces)
- English Cucumber - Persian Cucumber
- Add-Ins - Nuts, Sunflower Seeds, Grilled Chicken Strips, Dried Cranberries, Avocado, Fresh Blueberries
Spinach salad is best served immediately. Transfer the tossed salad without the dressing to an airtight container. Store the salad in the refrigerator for up to two days.
- Add Protein - Mix grilled chicken strips, garbanzo beans, or tuna into this salad for a complete meal.
- Add Grains - Cooked farro, pearled cous cous, and quinoa are healthy carbohydrates that make delicious additions to this salad.
Delicious Salad Recipes
- Greek Cucumber Salad with Feta
- Healthy Farro Salad
- Strawberry Arugula Salad
- Quinoa Salad with Chickpeas
- Greek Orzo Salad with Feta and Chickpeas
- Wait to dress the salad until service to avoid wilted leaves.
- Slice the onion thin.
Frequently Asked Questions
Prepare all ingredients beforehand, but wait to dress spinach salad until close to service to avoid wilted leaves.
There is no need to peel nectarines when adding them to a salad.
Spinach Nectarine Salad
- 4 tablespoon extra-virgin olive oil
- 2 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- salt & black pepper to taste
- 8 oz baby spinach
- 2 nectarines pitted and sliced into ½-inch wedges
- ½ English cucumber sliced into ¼-inch wedges
- ¼ white onion sliced thin
- 6 oz mini mozzarella balls
- Whisk the olive oil, lemon juice, honey, and Dijon mustard in a small bowl until emulsified and slightly thickened. Season with salt and pepper to taste.
- Toss the spinach and onion slices in a large bowl in the vinaigrette until everything is well coated.
- Place half of the spinach-onion blend into the serving dish. Scatter half of the nectarine slices, mozzarella balls, and cucumber wedges over the spinach. Top with the remaining spinach blend and garnish with the last toppings.
- Serve immediately.