Coupon Clipping Cook

Spinach and Nectarine Salad with Orange Citrus Vinaigrette

A green salad is so pretty topped with colorful fruit.

In this salad there are pieces of nectarine and dried cranberries.

The sweet and tart taste of the nectarine and cranberry tastes wonderful alongside the savory taste of the crumbled blue cheese in this salad.

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.

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

Let’s check out the ingredients.

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

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

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

Here’s how to make it.

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, remove from the skillet and spread them out on a glass plate.

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 meat 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.

And…

…enjoy.

Thank you so much for stopping by CCC!

More Salad Recipes You May Like:

Roasted Beet Salad with Blueberries and Mustard Dressing

Antipasto Salad with Salami

Baked Salmon and Avocado Salad

Spicy and Sweet Shrimp Salad

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Print Recipe

Spinach and Nectarine Salad with Orange Citrus Vinaigrette

A colorful and delightful salad and vinaigrette with wonderful flavors and textures.

Course Salad, Side Dish
Cuisine American
Keyword Nectarine Salad, Spinach Salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 3

Ingredients

For the Candied Walnuts:

  • 1/2 cup walnut halves
  • 1/4 cup granulated sugar
  • 2 dashes salt

For the Salad:

  • 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 flesh cut from the seed (skin-on) in fairly thick slices (1 inch thick)
  • 1/4 cup candied walnuts

For the Orange Citrus Vinaigrette:

  • 2 tablespoons grapefruit juice bottled or fresh squeezed
  • 1 medium to large orange, juiced about ¼ cup juice; or use juice from a carton
  • 2 teaspoons granulated sugar
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 2 dashes salt

Instructions

For the Candied Walnuts:

  1. Heat a medium size skillet on low to medium heat.  Add sugar, walnuts, and salt. 

  2. Continuously stir until the sugar starts to liquefy. Watch closely so that the sugar and the walnuts don't get too hot and burn.

  3. Keep stirring so that the walnuts are coated with the liquefied sugar (about 5 minutes). 
  4. Once done, carefully transfer the walnuts from the skillet and spread them out on a glass plate. Set aside to cool.

For the Salad:

  1. On serving plates add spinach, blue cheese, dried cranberries, and chopped chives (or the tops of green onions). 

  2. On top of the salad, lay sliced nectarines.  Then top with candied walnuts.

  3. Serve with drizzles of Orange Citrus Vinaigrette.

For the Orange Citrus Vinaigrette:

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

  2. Just before serving the salad, drizzle the vinaigrette on top.

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2 Comments

  1. Well I sure hoped you saved me some. This is a brilliant salad.