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A big bowl of greens, pistachios, goat cheese and nectarines with dressing on the side ready to be shared.

Nectarine, Pistachio and Goat Cheese Salad with Honey Dijon Vinaigrette

Use a mix of the freshest market summer greens in this simple salad. Bibb, red leaf, tender romaine, flashy trout back... whatever your favorite! Switch up the fruit too, to whatever is in season from fresh cherries, peaches, to the freshest berries. Mix it up! Vegetarian + Gluten Free
Prep Time 15 minutes
Servings 4 Servings
Calories 304kcal
Author Traci York | Vanilla And Bean


For the Dressing (yields about 1/2 C (135g):

  • 1 1/2 Tbs Raw and Local Honey
  • 4 Tbs Extra Virgin Olive Oil
  • 2 Tbs Champaign Vinegar
  • 1 1/2 tsp Dijon Mustard
  • 1/2 tsp Poppy Seeds
  • Pinch of Fine Sea Salt

For the Salad:

  • 8 C (120g) Fresh Tender Lettuce Greens such as bib, red leaf, romaine.
  • 3 Nectarines, white or yellow cut into wedges
  • 2 oz (56g) Goat Cheese crumbled
  • 6 Tbs (64g) Pistachios roasted and salted, shells removed


For the Dressing:

  • In a lidded jar, add the honey, olive oil, vinegar, mustard, poppy seeds and salt. Shake until ingredients are emulsified. Taste for seasoning/sweet adjustment. 
  • Store leftover dressing in a lidded container 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. 

For the Salad:

  • Soak the greens in cool water for about five minutes. Drain and rinse throughly. Tear into bite size pieces. Arrange the nectarines on the salad and top with goat cheese and pistachios. Toss with dressing just prior to serving. 


Calories: 304kcal | Carbohydrates: 22g | Protein: 7g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 76mg | Potassium: 401mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1540IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 1mg