Grilled Nectarine, Yellow Beet & Cinnamon Roasted Fig Salad
Serves: 8
  • 6 freshly washed nectarines, sliced in half
  • Olive oil
  • sea salt and pepper
  • honey
  • cinnamon
  • 6 - 8 yellow beets, steamed or roasted (shortcut - I used ready made steamed beets that I found at the supermarket)
  • 1 cup orange or yellow cherry tomatoes, sliced
  • 1 cup mini bocconcini cheese, sliced
  • 8 - 10 fresh figs, sliced in half
  • ¼ cup crushed pistachios
  • fresh basil leaves for garnish
  • Balsamic dressing - Recipe below or use store bought for a shortcut
  1. Preheat outdoor grill.
  2. Preheat oven to 375F.
  3. Brush nectarine halves with olive oil and season with sea salt and pepper. Place nectarines onto hot barbecue and sear until grill marks appear and fruit is slightly softened. Remove and set aside to cool.
  4. Prepare figs by placing them cut side up on a parchment lined baking sheet. Brush with olive oil, season with a very light sprinkle of cinnamon and sea salt. Drizzle with a a bit of honey and bake for 30 - 40 minutes. Remove and cool completely before assembling the salad.
  5. Assemble the salad on a platter by combining the nectarines, sliced cooked beets, tomatoes, cheese and figs. Drizzle with balsamic dressing, top with crushed pistachios and garnish with basil leaves. NOTE: You can make this ahead before adding the nuts, dressing and basil leaves. I placed mine in the fridge overnight.