Nectarine Salad with Balsamic Strawberry Vinaigrette

Fruit in salad never seems to get old, especially when it’s nectarines combined with feta and pecans. The strawberry vinaigrette elevates this salad from good to fabulous. For an even more elegant presentation, serve the salad in “lasagna cups.”

  • 15 min
  • 6 servings


  • 1 package mixed greens
  • 3 nectarines, sliced
  • 1 small purple onion, sliced
  • 1 cup candied pecans, roughly chopped
  • ½ cup roasted sunflower seeds
  • 4 ounces feta cheese, grated
  • 6 lasagna noodles with scalloped edges (optional)
  • -
  • ½ cup frozen strawberries, thawed
  • ¼ cup plain yogurt
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • ¼ tsp salt
  • 1 frozen garlic cube


  • 1. Make the vinaigrette: Place all the dressing ingredients in a blender and blend until smooth.
  • 2. To assemble: Place mixed greens in a bowl or desired serving dish. Add the onion, nectarines, pecans, and seeds and toss. Top with the grated feta cheese and drizzle with the strawberry vinaigrette.
  • 3. To create the lasagna cups, heat oil in a large skillet. Place a lasagna noodle in the hot oil. Using two forks, immediately start curving the sheet to form it into a circle. Remove the lasagna noodle when fully browned. Repeat with the rest of the lasagna noodles. When done, let cool. Place each lasagna cup on an individual plate and spoon the salad in it to serve.

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