This is a glorious salad. It’s so lovely it’s almost….almost… pretty to eat. One bite in and you forget all about it being pretty! Then it’s all about it’s yummiliciousness!! (oh ya that’s a word)

Notes from my salad bowl:
I only used 1 bag of spring greens and only a portion of the dressing to serve 6 people. To that I added a basket of raspberries, 2 white nectarines, 6 ounces of goat cheese and 1/2 cup pistachios.

Nectarine Summer Salad

Source- As seen on The Curvy Carrot slightly adapted from Fine Cooking

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For the vinaigrette

  • 1 small minced Shallot
  • 3 tablespoons Raspberry Vinegar
  • 1 teaspoon Orange Zest
  • 2 tablespoon divided Fresh Orange Juice
  • 1 teaspoon Honey
  • 6 tablespoons Extra-Virgin Olive Oil
  • to taste Salt and Pepper

For the salad

  • 1/2 pound Salad Greens your choice
  • 2/3 cups Fresh Raspberries
  • 2 sliced Nectarines
  • 1/4 cup Goat Cheese Crumbled
  • 1/2 cup Pistachio
  • Fresh Raspberries and Orange Slices


  1. For the vinaigrette: In a medium bowl, combine the shallot with the raspberry vinegar, orange zest, 1 1/2 tablespoons of the orange juice, honey and a pinch of salt.
  2. Gradually whisk the olive oil into the vinegar mixture.
  3. Season with salt and pepper, to taste.
  4. In another small bowl, place the sliced nectarines into the remaining orange juice and set aside for a few minutes.
  5. For the salad: Just before serving, toss the salad greens lightly with the vinaigrette. Add the nectarine slices, raspberries, pistachios and a sprinkle of goat cheese.