Grilled Nectarine Summer Salad

Grilled Nectarine Summer Salad | Kailley's Kitchen

Hell has frozen over: I’m sharing a SALAD recipe.

But before the skeptics question my commitment to all things baked, breaded, and chocolate covered, hear me out.

This is a naughty little salad posing as a healthy salad. You may call it “deceptive,” but I call it “that salad your life has been missing.”

Here’s why:

1. Ripe nectarines coated in sugar and grilled. Because the sugars naturally present in nectarines weren’t enough.

2. Fresh honey. Because more sugar.

3. Cayenne flecked candied walnuts. Because sugar AND spice. (And everything nice).

4. Frozen raspberries. To complement the spice heat of the walnuts and the temperature heat of the fresh-off-the-grill peaches. Also: texture.

5. Sunflower seeds. Because you looked like you needed a little fat to go with your sugar.

6. Cypress Grove Purple Haze Chevre (with salt, fennel pollen, and lavender).Because cheese. Don’t trust anyone who doesn’t like cheese.

7. A homemade vinaigrette and a balsamic reduction. Because no one wants a naked salad.

7. Purple carrots, romaine, microgreens, and red onion. To make this dish actually resemble a salad.


Grilled Nectarine Summer Salad | Kailley's Kitchen


Grilled Nectarine Summer Salad | Kailley's Kitchen

Grilled Nectarine Summer Salad

Grilled Nectarine Summer Salad


    For the salad:
  • 3 ripe nectarines, halved and lightly grilled
  • 3 cups romaine lettuce
  • 1 cup microgreens
  • 1/4 cup fresh basil
  • 1 pint frozen raspberries
  • 1/2 cup sunflower seeds
  • 1/4 cup red onion, chopped
  • 1/4 cup purple carrots, chopped
  • Crumbled goat cheese (I used Cypress Grove Purple Haze) as desired
  • Salt and pepper, to taste
  • For the dressing:
  • 2/3 cup extra-virgin olive oil
  • 2 teaspoons course-ground dijon mustard
  • 2 teaspoons honey
  • 1 caramelized shallot, minced
  • 1/4 teaspoon Italian herbs
  • Salt and pepper, to taste
  • 4 Tablespoons balsamic reduction
  • For the candied walnuts:
  • 2 Tablespoons light brown sugar
  • 1/2 Tablespoon light corn syrup
  • 1/2 Tablespoon butter
  • 1/2 cup chopped walnuts
  • 1/8 teaspoon cayenne pepper
  • Optional ways to liven it up:
  • Prosciutto
  • A side of grilled garlic bread
  • Dried cranberries


  1. Begin with the candied walnuts.
  2. Place brown sugar, corn syrup, butter, and cayenne in a non-stick skillet over medium heat
  3. Stir the mixture until it blends and begins to bubble
  4. Add walnuts and continue to cook over heat for 5-7 minutes, stirring occasionally, until walnuts turn golden brown and release a toasted scent
  5. Pour walnuts out onto a sheet of parchment paper and allow to cool
  6. While walnuts are cooling, combine first 6 dressing ingredients in a small mixing bowl; whisk thoroughly and set aside
  7. Add romaine, basil, microgreens, carrots, onion, and sunflower seeds to desired serving bowl
  8. Pour dressing into serving bowl and toss
  9. Add frozen berries, grilled peaches, goat cheese, salt, pepper, and candied walnuts and toss
  10. Drizzle balsamic reduction on top and serve

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