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Blue cheese spinach salad on a white platter.
Print Recipe
4 from 2 votes

Nectarine Blue Cheese Spinach Salad

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salads
Cuisine: American
Servings: 4
Calories: 547kcal
Author: Cheryl Bennett

Ingredients

For the Salad

  • 5 ounces fresh baby spinach 142g
  • 6 figs sliced or quartered, fresh or dried figs
  • 1 large nectarine pit removed and thinly sliced, or 2 small/medium nectarines
  • 2 ounces blue cheese sliced or crumbled into bite size pieces / 57g
  • ½ cup pecan halves toasted, or candied *see notes / 65g

For the Fig Vinaigrette

  • ½ shallot diced
  • 2 teaspoons fresh thyme leaves or 3/4 teaspoon, dried
  • ¼ cup fig jam homemade or store-bought / 60ml
  • ¼ cup balsamic vinegar 60ml
  • 1 ½ tablespoons Dijon or whole grain mustard
  • salt and pepper to taste
  • ¾ cup olive oil 180ml

Instructions

Make Vinaigrette

  • In a blender, or with an immersion blender combine all ingredients EXCEPT oil.  Blend on medium speed until thoroughly combined, then lower speed and slowly drizzle in olive oil until blended.
    If dressing is too thick, add a tablespoon of water to thin it out.

Assemble Salad

  • Pile baby spinach on a medium/large platter. Season lettuce with salt and pepper, if desired.
    Arrange slices of nectarines, figs, and blue cheese on top of spinach.
  • Scatter pecans over the top of the salad, and garnish with a few fresh thyme leaves.
    Drizzle the fig balsamic vinaigrette over the salad and serve immediately.

Notes

  • Calorie count is actually lower than calculated - you'll have leftover dressing.
  • To add crispy prosciutto to this salad: Place a few paper-thin slices of prosciutto on a non-stick (Silpat) silicone baking sheet or parchment paper, on a rimmed baking (cookie) sheet and bake at 375°f degrees for 10 - 12 minutes.
  • Fresh mozzarella works beautifully in this salad if you don't like blue cheese.  
  • To toast pecans, place in a 350°f oven for 6 - 7 minutes.
  • To make CANDIED pecans on the stovetop: In a small sauté pan, over medium heat - combine 1/4 cup sugar (white or brown) with about a tablespoon of water, whisk to combine. Add 1/4 teaspoon of salt, and stir until the mixture begins to bubble a little. Dump in the pecans, stir to coat them, and let them cook in the sugar mixture for 5 minutes. Transfer the pecans to a silicone baking mat to cool completely.

Nutrition

Calories: 547kcal | Carbohydrates: 33g | Protein: 6g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Cholesterol: 11mg | Sodium: 268mg | Potassium: 513mg | Fiber: 4g | Sugar: 25g | Vitamin A: 3719IU | Vitamin C: 16mg | Calcium: 153mg | Iron: 2mg