Instructions
Prepare the caramelized pecans:
In a small aluminum tray, combine the pecans, honey, curry powder, cumin, chili powder, and sea salt. Mix well to coat the pecans evenly. Place the tray on the barbecue over medium heat and cook for about 2 minutes, stirring occasionally. Remove from the heat and stir in the oil to prevent the pecans from sticking together.
Make the honey vinaigrette:
Combine all the ingredients for the vinaigrette in a small bowl and whisk until well mixed. Season with salt and pepper to taste.
Grill the nectarines:
Slice each nectarine half into three wedges and toss them with the oil in a bowl. Grill the nectarine slices on the barbecue for 2–3 minutes per side until lightly charred and caramelized.
Assemble the salad:
In a large bowl, combine the arugula, feta, caramelized pecans, blueberries, red onion rings, and grilled nectarines. Toss gently to distribute the ingredients evenly. Serve with the honey vinaigrette on the side or drizzled over the salad.
Tips for Customizing Your Salad
This salad is versatile! Try swapping nectarines for peaches or plums, and substitute the blueberries with blackberries or raspberries for a new twist.
This nectarine salad is a true celebration of fresh, seasonal ingredients, with a perfect balance of flavors and textures. It’s easy to prepare yet elegant enough to impress your guests. Give it a try at your next gathering – it’s sure to be a hit!
