This refreshing salad combines the sweetness of ripe nectarines, the tangy flavor of feta cheese, and the crunch of pomegranate arils and nuts. It's quick to prepare and perfect for a light meal or side dish. The honey-lemon dressing adds a delightful touch, making every bite irresistible.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a small jar or bowl, whisk together the olive oil, lemon juice, and honey.
Season with a pinch of salt and pepper.
Shake or whisk until the honey is fully incorporated.
Place the arugula in a large shallow bowl as the bed for the salad.
Arrange the nectarine slices over the greens.
For extra flavor, you can quickly sear the peach wedges on a grill pan for 1-2 minutes per side before adding them.
Sprinkle the crumbled feta and pomegranate arils evenly over the peaches.
If you are using nuts, add them now.
Scatter the microgreens over the top.
Drizzle the honey-lemon dressing over the salad just before serving to keep the arugula from wilting.
For extra flavor, sear the nectarine wedges on a grill pan for 1-2 minutes per side before adding them to the salad.
Add nuts like pistachios or walnuts for an extra crunch and nutty flavor.
Prepare the dressing just before serving to keep the salad fresh and crisp.
Can I use a different type of greens instead of arugula?
Yes, you can substitute arugula with spinach, mixed greens, or even kale for a different flavor and texture.
Can I make the salad ahead of time?
You can prepare the ingredients ahead of time, but it's best to assemble and dress the salad just before serving to keep it fresh.
What can I use instead of feta cheese?
You can use goat cheese or a vegan cheese alternative if you prefer.
Can I use frozen pomegranate arils?
Fresh pomegranate arils are recommended for the best texture and flavor, but you can use frozen ones if fresh are not available.
Is the honey-lemon dressing vegan-friendly?
No, honey is not vegan. You can substitute honey with maple syrup or agave nectar for a vegan option.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
...
