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: 4
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Picture of Hey there ... I'm Lia Huber

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.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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