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Grilled Nectarine Salad

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  • Level: Easy
  • Total: 16 min
  • Active: 16 min
  • Yield: 4 servings (plus additional dressing)
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2 nectarines, halved and pitted

Olive oil, for drizzling 

2 teaspoons honey 

2 teaspoons Dijon mustard 

2 teaspoons white wine vinegar 

1/2 cup olive oil 

Salt and freshly ground black pepper

1/2 cup slivered almonds 

6 ounces spring mix salad greens

2 ounces Stilton, Gorgonzola or other blue cheese


  1. Heat a grill pan over medium-high heat.
  2. Drizzle the nectarine halves with a little olive oil. Grill cut-side down for 2 to 3 minutes, turning midway to achieve lovely grill marks. Set aside.
  3. In a bowl, whisk together the honey, Dijon and vinegar. Whisk in the olive oil to emulsify. Add some salt and pepper and mix.
  4. Toast the slivered almonds in a small skillet over medium-low heat until just turning golden brown.
  5. In a large bowl, toss the salad greens with enough of the dressing to lightly coat. (You won't use all of the dressing; save to have on another salad tomorrow!) Toss in the warm toasted almonds.
  6. Divide the salad among 4 plates. Place a nectarine half on each serving. Drizzle the nectarines with a little more dressing. With a fork, cut the blue cheese into chunks and distribute among the plates.

Cook’s Note

Grill more fruit if you'd like each plate to have two halves instead.

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