Grilled Nectarine & Arugula Salad with Goat Cheese

There’s something magical about the combination of grilled fruit, peppery greens, and creamy cheese.

This Grilled Nectarine & Arugula Salad with Goat Cheese has become one of my favorite summer dishes—it’s light yet satisfying, with layers of flavor that play off each other beautifully.

Whether I’m serving it as a side dish at a BBQ or enjoying it as a light lunch, this salad never disappoints.

This refreshing salad combines the sweetness of grilled nectarines with the peppery bite of arugula, topped with crumbled goat cheese and toasted sliced almonds.

It’s a perfect dish for warm weather and can be served as a light lunch or a side salad.

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Recipe Highlights

This salad brings together the smoky sweetness of grilled nectarines, the sharpness of arugula, and the creaminess of goat cheese.

A simple vinaigrette ties everything together, and the result is both elegant and incredibly easy to make. It’s fresh, seasonal, and a perfect showcase for ripe summer nectarines.

• Smoky-sweet grilled nectarines
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• Peppery arugula for contrast
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• Creamy goat cheese for richness
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• Crunchy toasted almonds
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• Light honey-balsamic vinaigrette
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• Ready in 20 minutes
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• Beautiful enough for entertaining, simple enough for weeknights

Vibrant Ingredients for a Refreshing Salad

This delightful salad brings together the natural sweetness of nectarines and the peppery flavor of arugula.

The juicy grilled nectarines sit atop a bed of fresh arugula, creating a beautiful contrast in both color and taste.

Sprinkled with crumbled goat cheese and toasted sliced almonds, each bite offers a delightful crunch and creaminess that enhances the overall experience.

• Nectarines: Ripe but firm nectarines are best—they hold up on the grill and become caramelized and juicy.
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• Arugula: Adds peppery brightness that cuts through the sweetness of the nectarines and richness of the cheese.
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• Goat Cheese: Crumbled goat cheese brings a creamy, tangy element that complements both fruit and greens.
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• Sliced Almonds: Toasted almonds add texture and a subtle nutty flavor that balances the salad.
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• Olive Oil & Balsamic Vinegar: For the vinaigrette—good-quality oil and vinegar make a big difference here.
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• Honey: Adds a hint of sweetness to the dressing to round everything out.
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• Dijon Mustard: Helps emulsify the vinaigrette and adds a touch of sharpness.
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• Salt & Pepper: Enhances every ingredient—don’t skip the final seasoning!

How to Make My Grilled Nectarine & Arugula Salad with Goat Cheese

1. Preheat the grill or grill pan over medium heat. Brush nectarine halves lightly with olive oil.
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2. Grill the nectarines, cut side down, for 2–3 minutes, or until grill marks appear and they soften slightly. Remove and let cool.
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3. Prepare the vinaigrette by whisking together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.
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4. Toast the almonds in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. Set aside to cool.
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5. Assemble the salad by placing arugula in a large bowl or platter. Slice grilled nectarines and arrange over greens.
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6. Top with crumbled goat cheese and toasted almonds.
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7. Drizzle with vinaigrette just before serving and season to taste with salt and freshly ground black pepper.

Creating the Perfect Dressing

The dressing is a simple yet effective blend of olive oil and balsamic vinegar, with a touch of honey and Dijon mustard for added depth.

This combination not only enhances the flavors of the fresh ingredients but also adds a glossy finish to the salad.

A pinch of salt and pepper rounds out the dressing, ensuring that every component shines through.

Preparation Made Easy

Preparing this salad is a breeze, making it an excellent choice for warm-weather meals.

Start by grilling the nectarines until they develop enticing grill marks and a slightly softened texture.

While the nectarines cool, whisk together the dressing ingredients, allowing the flavors to meld beautifully.

Assembling the Salad

Once the nectarines are ready, it’s time to assemble the salad.

In a large bowl, combine the fresh arugula, grilled nectarines, crumbled goat cheese, and toasted sliced almonds.

Drizzle the dressing over the top and toss gently to combine, ensuring that every ingredient is coated in that delicious mixture.

Serving Suggestions

This salad is perfect for a light lunch or as a side dish for summer gatherings.

Serve it in rustic bowls to complement the fresh, vibrant colors of the ingredients.

The combination of flavors and textures makes it a crowd-pleaser, sure to impress family and friends alike.

This salad pairs beautifully with grilled proteins like chicken, pork, or salmon. It’s also great as part of a light lunch spread with crusty bread or served alongside a summer pasta dish.

For a heartier twist, try adding quinoa or farro to make it a grain-based bowl.

Nutrition and Enjoyment

Not only is this salad visually appealing, but it also offers a nutritious option for those looking to enjoy fresh produce.

With each serving containing a balance of healthy fats from the olive oil and almonds, along with protein from the goat cheese, it’s a satisfying choice.

Enjoy this refreshing dish as part of a healthy lifestyle, celebrating the flavors of summer with every bite.

Tips for the Best Grilled Nectarine & Arugula Salad with Goat Cheese

For the best flavor, use ripe nectarines that are still firm. Overripe nectarines can become mushy when grilled.

If goat cheese isn’t your thing, try feta or fresh mozzarella. Assemble just before serving to prevent the arugula from wilting, and always taste the vinaigrette before dressing—adjust seasoning as needed.

Storage & Leftovers

This salad is best served fresh. If storing leftovers, keep the components separate: arugula in one container, grilled nectarines in another, and vinaigrette in a jar.

Reassemble just before eating. The vinaigrette will keep in the fridge for up to 5 days. Do not freeze.