Arugula Salad with Grilled Nectarines, Blue Cheese and Toasted Pecans

This salad is worth making a double recipe of the honey-brushed grilled nectarines once you have the grill fired up! Serve the extras over yogurt or ice cream for a sweet treat.

Ingredients

2 nectarines, halved and pitted
1 tablespoon extra virgin olive oil
2 tablespoons honey
1/2 recipe Simple Arugula Salad with Lemon (or 4 cups arugula leaves, cleaned and dried)
1/4 cup fresh basil, thinly sliced
1/4 cup red onion, thinly sliced
2 ounces blue cheese, crumbled
1 tablespoon pecans, toasted and chopped

Instructions

Heat grill to medium. Brush cut side of nectarine with oil, and place cut-side down on the grill. Grill for 6-8 minutes, and remove to a plate, cut side up. Brush cut side with honey.
Toss together arugula, basil and red onion, and divide amongst 4 plates. Top with nectarines, blue cheese and nuts.

Servings:

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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

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Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

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