Spinach, Nectarine and Citrus Vinaigrette Salad

Name: Spinach, Nectarine and Citrus Vinaigrette Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1/2 cup walnut halves; 1/4 cup granulated sugar; 2 dashes salt; 1/2 to 3/4 bunch fresh spinach; 3 tablespoons crumbled blue cheese; 3 tablespoons dried cranberries; 2 tablespoons chopped chives (or the tops of 2 green onions); 3 nectarines (fruit cut from the seed (skin-on) in fairly thick slices (1 inch thick)); 1/4 cup Candied Walnuts; 2 tablespoons grapefruit juice (bottled or fresh squeezed); 1 medium to large orange, juiced (equals about 1/4 cup juice) (or use orange juice from a carton); 2 teaspoons granulated sugar; 2 tablespoons white wine vinegar; 2 tablespoons olive oil; 2 dashes salt

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by Nancy

2 Comments

This spinach and nectarine salad with an easy homemade orange citrus vinaigrette makes a delightful side or main dish.

A spinach salad is so pretty topped with colorful fruit, crumbled cheese and candied walnuts.

The fruit in this spinach salad includes thick slices of nectarine and dried cranberries.

And the sweet and tart taste of nectarine and cranberry tastes so good together with the savory taste of the crumbled blue cheese.

About the Candied Walnuts

Since nuts go so well with fruit and cheese, it only seems fitting that candied walnuts be added to the mix.

Candied walnuts are easier than you may think to make.

In this recipe the candied walnuts are made with granulated sugar and a pinch of salt in a skillet.

The walnuts and sugar need to be constantly stirred and watched so that they don’t burn.

The good news is that they only take 5 minutes to make.

Then they just need to cool before adding them to the salad.

But beware, it’s the “cooling” process where it can be risky for the chef because it’s REALLY easy to munch on them.

About the Orange Citrus Vinaigrette

This recipe also includes a delightful orange citrus vinaigrette that’s quick and easy to make.

The flavorful tang in this vinaigrette comes from grapefruit juice, orange juice and white wine vinegar which tastes fresh and delicious on this salad.

Let’s check out the ingredients.

Salad – fresh spinach, chives (or the tops of green onions) crumbled blue cheese, dried cranberries, nectarines, walnuts, sugar, and salt

Vinaigrette – grapefruit juice, orange juice, white wine vinegar, olive oil, sugar, and salt

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Candied Walnuts:

Heat a medium size skillet on low to medium heat.

Add the sugar, walnuts and two dashes of salt.

Continuously stir until the sugar starts to liquefy.

Watch closely so that the sugar and walnuts don’t get too hot and burn.

Keep stirring so that the walnuts are coated with the liquefied sugar (about 5 minutes).

Once done, transfer the candied walnuts from the skillet onto a glass plate and spread them out so they’re not lumped together.

Set aside to cool.

For the Salad:

On the serving plates,

…add spinach leaves,

…blue cheese,

…and dried cranberries.

Chop the chives,

…and add them to the salad.

Next,

with the skin on, cut the nectarine fruit from the seed…

…and cut the nectarines into fairly thick slices (about an inch thick).

Lay the sliced nectarines on top of the salad.

Then top with candied walnuts.

Set aside for a moment.

For the Orange Citrus Vinaigrette:

In a small bowl, add grapefruit juice, orange juice, sugar, white wine vinegar, olive oil, and salt.

Whisk together.

Just before serving…

…drizzle the vinaigrette over the salad.

Thank you so much for stopping by CCC!

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