salad Archives - Our Tiny Nest

41 In food/ Recipes

Summer stone fruit and burrata salad

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This summer stone fruit and burrata salad makes a delicious and refreshing summer appetizer, light lunch or side with dinner.

Summer is salad season am I right?! I mean, I eat salad all year round but in the summer time, I crave salads especially on those nights when it’s too hot to cook. I combined my two loves of burrata cheese and ripe, sweet stone fruit for this salad that just bursts with flavor! If you were around last summer, you may remember my summer burrata board.

This summer stone fruit and burrata salad will literally transform you to vacationing in the Mediterranean. (Have you heard the term Tomato Girl? This is what they eat in their Tomato Girl Summer). Peppery and nutty arugula is topped with sweet peaches and cherries, silky burrata and rounded out with a beautiful balsamic glaze. Nectarines or plums work great in this salad too! Eat as is or add some sliced proscuitto for a light lunch or serve with some grilled chicken or fish for a complete meal.

Summer Stone Fruit and Burrata Salad

Ingredients:

Arugula
Peaches (I used 4)
1-2 cups cherries
1 container of burrata, drained.
Olive oil (about 4 Tbsp)
Salt/pepper
Garlic salt
Juice of 1/2 lemon
Balsamic glaze

Directions:

1.) Start by slicing the fruit, removing the pits and stems.

2.) In a bowl or on a platter, add a bed of arugula.

3.) Add the sliced fruits on top.

4.) Carefully cut the burrata into chunks and add on top of the salad.

5.) In a small bowl whisk together olive oil, lemon juice, salt, pepper and garlic salt.

6.) Drizzle the olive oil mixture on top.

7.) Top off with a light drizzle of balsamic glaze.

Enjoy!!!

Some of my other favorite salads you may enjoy:

Peach, arugula and goat cheese salad

Not so antipasta salad

Roasted potato salad with arugula

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Summer Stone Fruit and Burrata Salad

Summer stone fruit like peaches and cherries are served over arugula with silky burrata and a balsamic glaze. This summer stone fruit and burrata salad is the perfect appetizer, light lunch or salad for dinner in the warm summer months.

5 from 10 votes

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Prep Time 10

Course Appetizer, Salad, Side Dish

Servings 4 people

Ingredients

Arugula
4 Peaches
1-2 cups Cherries
1 container Burrata drained
4 Tbsp Olive oil
salt/pepper to taste
garlic salt to taste
1/2 lemon juiced
Balsamic glaze to taste

Instructions

Start by slicing the fruit, removing the pits and stems.
In a bowl or on a platter, add a bed of arugula.
Add the sliced fruits on top.
Carefully cut the burrata into chunks and add on top of the salad.
In a small bowl whisk together olive oil, lemon juice, salt, pepper and garlic salt.
Drizzle the olive oil mixture on top.
Top off with a light drizzle of balsamic glaze.
Serve immediately

Keyword healthy, peaches, salad, summer dish

July 6, 2023 By Nicolle

8 In food/ Recipes

Roasted potato salad with arugula

This salad is perfect for brunch or a light dinner. Crispy roasted potatoes and caramelized asparagus over a bed of arugula with a bright, fresh lemon dijon dressing. I made this roasted potato salad with arugula for our Book Club Brunch that I helped co-host this month. It serves perfectly with quiche or an egg bake and the potatoes make it a little more hearty. I’m sharing my recipe below.

And for the whole book club brunch menu, scroll towards the end of this post.

Roasted potato salad with arugula

Ingredients:

1 package of arugula
1 bunch of asparagus
about 1 dozen baby potatoes, halved
olive oil
salt/pepper (to taste)
1 log goat cheese, crumbled
2 Tbsp Dijon mustard
1 Tbsp honey
Juice of 1 lemon
1 Tbsp olive oil
lemon zest (optional)

Directions:

1.) Preheat oven to 450 degrees F.

2.) Start by lining a roasting pan or baking sheet with foil. Add the asparagus and baby potatoes to the baking sheet. Toss with olive oil, salt and pepper until evenly coated.

3.) Bake in oven until roasted.

4.) While the vegetables are roasting, prepare the greens. In a large salad bowl, add the arugula, drizzle with some olive oil, salt and pepper then toss.

5.) Once the potatoes and asparagus are roasted, add on top of the greens.

6.) Sprinkle with goat cheese.

7.) In a small bowl, combine the dijon, honey, lemon juice and olive oil. Whisk together.

8.) Pour the dressing over the salad and toss.

9.) Optional – top with some freshly grated lemon zest.

This salad pairs really well with my spring vegetable quiche! Click here for the recipe!

Here is the whole Book Club Brunch menu:

Drink – Hot White Russian Coffee

From The Pond’s Farmhouse

Appetizer – Mozzarelle and Tomato Caprese Appetizer Bites

From Bricks ‘n Blooms

Main Course – Easy Brunch Egg Casserole Southwestern Style

From Vintage Home Designs

Side Dish – Blueberry Sour Cream Coffee Cake

From Midwest Life and Style

Side Dish – Roasted potato salad with arugula

From Our Tiny Nest

Dessert – Easy Boozy Banana Pudding Parfaits

From Simply2Moms

If you love to read and love brunch, I encourage you to put together a book exchange brunch! It’s a fun way to gather with friends and get some new reads!

Click here to see all the details

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January 28, 2023 By Nicolle

12 In food/ Recipes

Easy winter salad recipe

This is the best easy winter salad recipe. I am known in the family for making the best salads and it’s a title I take seriously. This one is perfect for Christmas or New Years too. Roasted brussel sprouts add a nice flavor, topped with pomegranate arils that look like little jewels and the cinnamon candied nuts for the perfect sweet crunch! It’s great paired with pork, turkey or a beef. I’m sharing my recipe below.

Easy Winter Salad

Ingredients:

For the salad

2 cups brussels sprouts, sliced
olive oil
salt/pepper
2 cups chopped pecans or walnuts
1/3 cup maple syrup
dash of cinnamon
For the greens I like to use frisee, kale, spring mix, or a half and half blend of spinach and arugula
2 pears, sliced
1 cup pomegranate arils
1 log goat cheese crumbled

For the dressing

1/2 cup plain greek yogurt
1/4 cup balsamic vinegar
2 Tbsp honey
2 Tbsp olive oil
1 Tbsp dijon mustard
dash of salt to taste

Directions:

1.) Start by preheating the oven to 350 degrees.

2.) On a sheet pan lined with foil, divide the pan in half. On one side toss the brussel sprouts with olive oil, salt and pepper. On the other side add the nuts, maple syrup, and cinnamon, coating evenly. Sprinkle the nuts with salt. Bake in the oven until roasted about 15-29 minutes. Be sure to stir the nuts periodically.

3.) While the brussel sprouts and nuts are roasting, in a large salad bowl, add the greens, sliced pears, pomegranate arils goat cheese.

4.) Once the brussel sprouts and nuts are roasted, remove from the oven and add into the salad. Toss evenly.

5.) When ready to serve, prepare the dressing. Add all of the dressing ingredients into a mason jar, top and shake. Then lightly pour over the salad.

Enjoy!!!

As always I love to see what you create! So if you make this, tag me on Instagram @ourtiny_nest!

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For more of my favorite salads check out

My Peach Arugula Salad – this is nice in the summer

My Reuben Salad Bowl – perfect if you love a good Reuben Sandwich

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December 17, 2022 By Nicolle

2 In food/ Recipes

Not so Antipasta salad

Welcome to the first of hopefully many Summer Salads recipes! I love making all different kinds of salads over the summer to serve for dinner. I’m sharing this easy and delicious not so antipasta salad. It has all the flavors of a traditional antipasta salad but with the pasta! Make it ahead of time and serve cool when the days are long and hot and you don’t feel like cooking, and enjoy the leftovers for lunch the next day. Scroll down for this easy recipe.