Description
A delightful blend of roasted nectarines and creamy burrata cheese served on a bed of arugula, perfect for summer gatherings.
Ingredients
Scale
- 4 ripe nectarines, halved and pitted
- 200 grams (about 7 oz) of fresh burrata cheese
- 4 cups of arugula, washed and dried
- 2 tablespoons of olive oil (for roasting and drizzling)
- 2 tablespoons of balsamic glaze
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the nectarines and remove the pits. Place them cut-side up on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper.
- Roast the nectarines for about 15-20 minutes until tender and caramelized.
- While the nectarines are roasting, wash and dry the arugula and place it in a large salad bowl.
- Once the nectarines are roasted, let them cool slightly, then arrange them on top of the arugula. Tear the burrata into pieces and place it over the nectarines and arugula.
- Drizzle the remaining tablespoon of olive oil and balsamic glaze over the salad, season with salt and pepper, and toss gently or serve as is.
Notes
- For a nut-free option, replace burrata with fresh mozzarella or goat cheese.
- Use spinach or mixed greens instead of arugula.
- Swap balsamic glaze for a lemon vinaigrette for a lighter dressing.
- Store leftovers in an airtight container in the refrigerator, keeping components separate until ready to eat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Roasted Nectarine, Burrata, Salad, Summer Salad, Healthy Recipe