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  • Gluten Free
  • Sugar Free
  • Vegetarian

Simple Baked Nectarine Salad with Greens

This Baked Nectarine Salad with Greens has it all! Vibrant red and orange sweet fresh fruit, the crunchy pecans, leafy greens, and the pop of white goat cheese make this a gorgeous side dish to present. Drizzle with balsamic vinegar and you’ve got the perfect summer salad to enjoy next time you have a summer BBQ or special occasion. 


This Baked Nectarine Salad with Greens was shared by one of my subscribers! It is such a great low-calorie appetizer or maybe, a healthy dessert. It’s so easy to prepare and has such a great presentation. 

It’s the perfect salad for nectarine season when fresh nectarines can be found at the farmers market or in grocery stores! This delicious salad is one of my favorite recipes for enjoying nectarines while they last.  

Have you seen those inverted peach cobbler recipes where the oats and sugar portion goes inside the peach to be baked rather than all chopped and spread in a pan? The creativity does NOT stop there! If you’ve not considered this option before, don’t be scared to try out this unique recipe, and I hope you’ll like it!

Why you’ll love the Baked Nectarine Salad with Greens

  • Fruity salads are one of the creative ways to enjoy seasonal fruit.
  • The nectarine and spinach salad recipe doesn’t require a lot of work and is light and filling. 
  • A large platter of this recipe is the perfect side dish or appetizer when you have a family gathering, summer BBQ, potluck, or special occasion. 
  • This recipe is vegetarian and gluten-free and supports dietary fiber.
  • This is one of the best salads because of the colors and flavors of the juicy nectarines and greens which will definitely brighten up your day and your table. 
  • Simple ingredients are used to make a mouthwatering summer salad.

Key Ingredients

nectarine salad ingredients with labels goat cheese walnuts nectarines olive oil balsamic vinegar and spinach.
  • Ripe Nectarines: The star ingredient in this recipe. Choose ripe yet juicy nectarines and avoid the overripe ones. 
  • Pecans: Great addition because of the crunch which pairs well with the sweet nectarines. 
  • Spinach: The fresh, crisp, and colorful spinach is a great way to add vibrancy to the salad. Even haters of spinach will find it easier to stomach it in this recipe. 
  • Goat cheese: This is the perfect cheese to add to this salad. The creamy tanginess balances very well with the spinach, the crunch of pecans, and the sweetness of the nectarines. 

Along with those ingredients, you’ll need balsamic vinegar and extra virgin olive oil.

Find the full printable recipe with specific measurements below.

How to Make the Baked Nectarine Salad Recipe

Step 1: Prepare the oven and nectarines

Preheat oven to 350F. Wash and dry the nectarines.

Step 2: Slice the nectarines

Slice 2 nectarines into halves. Place on a baking sheet.

Step 3: Fill up the nectarine

Stuff the pit of each nectarine with goat cheese. 


Step 4: Bake nectarines

Bake for 15 minutes. Once browned remove from the oven and set aside. 


Step 5: Add the fresh produce and the rest of the ingredients 

On the center of the nectarines, lay over a bed of fresh chopped spinach and sprinkle with chopped pecans & goat cheese.


Step 6: Prepare salad dressing and serve

Whisk extra virgin olive oil and balsamic vinegar together in a small bowl. Drizzle desired amounts of dressing over each nectarine then serve.

How to Store Leftover Baked Nectarine Salad

  • This delicious salad is best served fresh as the fruit will brown and the greens will wilt. You can store leftover salad in an airtight container in the refrigerator for 3-4 days. Store without the salad dressing which you can add when you’re ready to serve again. 
  • Store leftover dressing in an airtight jar at room temperature and use within a few days. For longer storage, refrigerate for up to two weeks. Bring to room temperature before dressing the salad
  • Freezing the salad is not recommended as it will get soggy. 

Expert Tips 

  • You can use fresh nectarine but the best way to bring out a sweeter flavor is to bake the fresh fruit. 
  • For the salad greens, you can use baby spinach, baby kale, or watercress for the best results.  
  • Instead of using homemade balsamic dressing, you can use a store-bought tangy balsamic vinaigrette.
  • The dressing can be made ahead and stored in the refrigerator for up to two weeks. It’s a fabulous dressing to have on hand for summer salads.
  • For best results, put the dressing on the salad right before serving, otherwise the spinach will go soggy if it’s left to sit in the dressing too long.
  • Instead of goat cheese, you can use crumbled blue cheese, salty feta cheese, parmesan cheese, grilled halloumi, or smoked gouda chunks in this recipe. 

Recipe FAQs 

What’s the difference between peaches and nectarines?

Nectarines are a sister fruit of the peach as they’re both in the stone fruit family. Nectarines have thin, smoother skin and firmer flesh, while peaches have thicker fuzzy skin and softer flesh. They also tend to be smaller than most peaches. Nutritionally, they are a

What to serve with this delicious salad? 

You can serve this as a great side dish or appetizer alongside grilled chicken or grilled meat. The salad is a great addition to BBQs and potlucks as well. 

​Can l leave out the pecans? 

Yes, you can especially if you’d like to accommodate those who are allergic or don’t like nuts. Replace with sunflower seeds or pumpkin seeds. 

Here are some more amazing summer salads with fresh fruits!

More Goat Cheese Salads to Make

If you tried this Simple Baked Nectarine Salad with Greens or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!


Simple Baked Nectarine Salad with Greens

What a great low calorie appetizer or maybe a healthy dessert. It’s so easy to prepare and such a great presentation!
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Course: Appetizer, Breakfast, Desserts, Dinner, Lunch, Side Dish
Cuisine: American
Diet: Gluten Free
Allergy: Vegetarian
Total Time: 25 minutes
Calories: 99kcal
Author: Marina Rizhkov



  • 2 nectarines, sliced in half
  • 2 Tbsp goat cheese, + Tbsp for the top
  • 2 Tbsp pecans, chopped
  • ½ cup spinach, chopped
  • ½ Tsbp extra virgin olive oil
  • ½ Tbsp balsamic vinegar


  • Preheat oven to 350F.
  • Slice 2 nectarines into halves. Place on a baking sheet.
    2 nectarines,
  • Stuff the pit of each nectarine with goat cheese. Bake for 15 minutes. Once browned, lay over a bed fresh chopped spinach and sprinkle with chopped pecans & goat cheese.
    2 Tbsp goat cheese,, ½ cup spinach,, 2 Tbsp pecans,
  • Whisk extra virgin olive oil and balsamic vinegar together. Drizzle over each nectarine.
    ½ Tsbp extra virgin olive oil, ½ Tbsp balsamic vinegar


  • Use any balsamic vinegar of your choice. 


Calories: 99kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 38mg | Potassium: 139mg | Fiber: 2g | Sugar: 6g | Vitamin A: 662IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
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