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You are here: Home / Recipes / Fruit Recipes / Roasted Peach and Nectarine Salad

Roasted Peach and Nectarine Salad

March 19, 2012 By Joi Sigers

I may earn money or products from the companies mentioned in this post. This costs you absolutely no extra money (of course), it simply allows me to maintain the lifestyle my cats are accustomed to!

Roasted Peach and Nectarine Salad Recipe

I’m not sure there’s a bigger fan of fruit anywhere than me.  I simply can’t get enough of this particular food group. My family actually has to keep an eye on me, otherwise I’ll throw fruit into everything from oatmeal and cereal to salads and pasta.

When I saw this recipe for Roasted Peach and Nectarine Salad, my eyes nearly popped out of my head. Peaches are a personal favorite, so this recipe had me at “hello.”  In all seriousness, everyone should eat more fruit. Fruit is insanely healthy and, let’s face it, if we’re eating fruit, we aren’t eating fatty, fried, sugary alternatives.  Getting more fruit into your daily diet is a cinch. Simply have bowls of your favorite fruit handy for snacks. Grapes, cantaloupe, peaches, berries, apples, oranges – they all make delicious snacks.

Also, throw your favorite fruit into vanilla yogurt, smoothies, cereal, oatmeal, and even salads. Oranges, peaches, strawberries, and nectarines are excellent in tossed salads. Give the recipe below a try asap and you’ll see what I mean.

Roasted Peach and Nectarine Salad Recipe

Prep: 20 min. | Bake: 20 min. | Makes 6 servings

 

4 Tbsp. unsalted butter
2 Tbsp. fresh lemon juice (from 1 lemon)
2 Tbsp. honey
3 peaches, peeled, halved, pitted
3 nectarines, peeled, halved, pitted
1/2 (6-oz.) package fresh mozzarella,(cut into 1/2-inch cubes)
2 cups arugula
2 Tbsp. extra virgin olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
6 prosciutto slices

Preheat oven to 400 degrees. Combine butter, lemon juice, and honey in a small bowl. Microwave on HIGH 90 seconds or until butter is melted. Place peaches and nectarines in a baking dish; pour over butter mixture, tossing to coat. Arrange, cut sides down, in a single layer.

Bake at 400 degrees for 15minutes, brushing with juices after 10 minutes. (If the juices begin to burn, add a little water and cover the pan loosely with foil.) Remove from oven, and turn peaches cut sides up. Place a cube of mozzarella cheese in center of each peach and nectarine half. Return to oven, and bake 5 more minutes or until cheese begins to melt. Reserve juices.

Toss arugula with olive oil, salt, and pepper. Arrange arugula on a serving platter, and top with prosciutto; top with peaches and nectarines. Drizzle peaches and nectarines with 1 to 2 tablespoons reserved pan juices.

Nutrients per serving:

258 calories, 16 gms fat, 144 calories from fat, 7 gms saturated fat, 42 mg cholesterol, 572 mg sodium, 3 gms dietary fiber, 9 gms protein

Credit: Recipe and Photo Courtesy of the Chilean Fresh Fruit Association

Filed Under: Fruit Recipes, Salad Recipes Tagged With: fruit, healthy recipes, peaches, Salad Recipes

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Welcome to the Get Cooking Food Blog

My name is Joi (“Joy”) and Get Cooking is where I celebrate some of my greatest passions: Recipes, kitchen gadgets, gluten free food reviews, gluten free recipes, pig collectibles, chocolate, cookbooks, and coffee.

Lots of coffee…

 

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