Nectarine & Feta Salad with Toasted Almonds - The Perfect End-of-Summer Salad

Savor the sweetness of late summer with this refreshing nectarine & feta salad topped with toasted almonds and a tangy balsamic dressing. Light, vibrant, and a perfect use for end of summer stone fruit! 

Nectarine & Feta Salad with Toasted Almonds - The Perfect End-of-Summer Salad

Sun-ripened nectarines, crunchy toasted almonds, and tangy feta—this salad is a celebration of everything late summer has to offer. Imagine crisp, fresh greens layered with juicy nectarines, their sweetness perfectly balanced by creamy feta, while pickled red onions add a subtle tang and a drizzle of balsamic-maple dressing ties it all together in a silky, flavorful finish.

Not only does this salad taste incredible, it’s also a feast for the eyes—bright, colorful, and elegant enough to serve for a casual dinner or a small gathering. It’s light yet satisfying, fresh yet indulgent, and entirely effortless to prepare, making it a perfect choice for those evenings when you want something quick but still feel like a culinary star.

Whether you’re craving a sweet-savory lunch, a side for your grilled dinner, or simply a way to celebrate the last days of summer, this salad delivers. Every bite bursts with flavor, texture, and sunshine, reminding you why late-summer produce is so worth savoring. It’s the kind of dish you’ll want to make again and again before the season slips away.

What Ingredients Do I Need?

Here’s everything that goes into this vibrant late-summer salad:

• White wine vinegar
• Honey
• Salt
• Red onion
• Sliced almonds
• Mixed greens
• Ripe nectarines
• Feta cheese
• Olive oil
• Balsamic vinegar
• Dijon mustard
• Maple syrup
• Black pepper

Substitutions and Variations

One of the best things about this salad is how adaptable it is! Try these swaps to make it your own:

• Fruit: Swap nectarines for peaches, plums, or even juicy pears in early fall.

• Cheese: Feta brings a tangy punch, but goat cheese, blue cheese, or even shaved Parmesan work beautifully.

• Nuts: Almonds add great crunch, but walnuts, pecans, or pistachios are equally delicious.

• Greens: Mixed greens are versatile, but arugula, spinach, or butter lettuce give a different flavor twist.

• Dressing: For a lighter option, use lemon juice and olive oil instead of balsamic vinaigrette.

Kitchen Tips and Notes

Here's some tips to and tricks:

• Pickling shortcut: If you’re short on time, you can skip the quick-pickling step and use raw red onion for extra bite.

• Peeling nectarines: No need to peel unless you prefer a softer texture—the skin adds fiber and a pretty pop of color.

• Make-ahead: Toast almonds and mix the dressing up to 2 days in advance. Assemble the salad just before serving for the freshest flavor.

• Serving idea: This salad pairs beautifully with grilled chicken, shrimp, or salmon for a complete meal.

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    RECIPE IS DOWN BELOW👇     

Easy Does It: Almond Poppyseed Muffins for Everyday Mornings

Soft, nutty, and just sweet enough—these Almond Poppyseed Muffins are your new low-fuss, high-reward morning treat.

Easy Does It: Almond Poppyseed Muffins for Everyday Mornings

I make batches of six muffins all the time—small, just-right amounts that never overwhelm the kitchen or the fridge. I love that this recipe is all about one bowl, fuss-free mixing, and quick prep. It’s the kind of baking that fits perfectly into busy mornings or relaxed weekends when you want something warm and homemade without the hassle.

These Almond Poppyseed Muffins come together effortlessly, with simple ingredients and a gentle whisk. Soon enough, your kitchen fills with the cozy scent of almond extract, inviting you to slow down and savor the moment. Bite into one and you’ll find a tender crumb, just the right touch of sweetness, and the subtle crunch of poppyseeds that keeps things interesting. They’re humble little muffins, but somehow they turn everyday mornings into a small celebration.

What I love most is how these six golden muffins remind me that good things don’t have to be complicated. Whether paired with a quiet cup of tea or grabbed on the go, they’re the kind of treat that fits right into your day—easy, comforting, and perfectly portioned for just you or a loved one. 

What Ingredients do I need?

Baking Aisle

• All-purpose flour
• Sugar
• Baking powder
• Salt
• Poppyseeds
• Almond extract

Dairy

• Milk
• Egg

Oils & Vinegars

• Canola oil

Substitutions and Variations

Substitutions

• Milk: Use any dairy-free milk like almond, oat, or soy milk to make the recipe dairy-free.

• Canola Oil: Substitute with melted coconut oil, vegetable oil, or light olive oil.

• All-Purpose Flour: Swap for whole wheat flour for a nuttier flavor and more fiber (may change texture slightly).

• Sugar: Use coconut sugar, maple syrup (reduce other liquids slightly), or honey as natural sweetener alternatives.

Variations

• Citrus Twist: Add the zest of one lemon or orange to the batter for a bright, fresh flavor that pairs beautifully with the almond and poppyseeds.

• Blueberry Boost: Fold in a handful of fresh or frozen blueberries for a juicy burst in every bite.

• Nutty Upgrade: Swap canola oil for melted butter and sprinkle chopped toasted almonds on top before baking for extra crunch.

Kitchen Tips and Notes

Here are a few helpful tips to ensure your Blackberry Lemon Poppyseed Muffins turn out perfectly every time—and some storage advice to keep them fresh!

• Don’t Overmix the Batter: When combining the dry and wet ingredients, mix until just combined. A few lumps are fine—overmixing can lead to the dreaded "dense muffin".

• Fill 'em Up!:   Fill the muffin wells to the top with batter for nice big domed muffins!

• Toss Berries in Flour: To prevent the blackberries from sinking to the bottom, toss them lightly in flour before folding them into the batter.

• Check for Doneness: Ovens vary, so start checking your muffins at the 18-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, they’re ready.

• Cool Before Storing: Let your muffins cool completely before storing them. This helps avoid condensation, which can make them soggy.

• Storage: Keep your muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. Just let them cool, then wrap them individually in plastic wrap or foil before freezing.

• Reheat for Freshness: To bring back that fresh-baked taste, reheat muffins in the microwave for 10-15 seconds, or warm them in the oven at 300°F for about 5 minutes.

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Zesty Avocado-Romaine Power Salad with Lime Yogurt Dressing

This Zesty Avocado-Romaine Power Salad is loaded with fresh veggies, creamy feta, and crunchy pine nuts, all tossed in a tangy lime yogurt dressing. A quick, healthy, and flavor-packed side dish!

Zesty Avocado-Romaine Power Salad with Lime Yogurt Dressing 

When you're craving a side dish that's light, fresh, and full of flavor, this Zesty Avocado-Romaine Power Salad with Lime Yogurt Dressing is the one to reach for. Packed with crisp romaine lettuce, creamy avocado, sweet mini peppers, crunchy cucumbers, and toasted pine nuts, it’s as beautiful as it is satisfying. The tangy lime yogurt dressing adds a cool, creamy finish that ties everything together—and just so happens to be one of my favorite ways to brighten up a plate.

I served this power salad alongside my Zesty Lemon Butter Pork Chops the other night, and it made for the ultimate weeknight dinner pairing. The lemony, golden-seared pork chops brought all the cozy, comfort-food vibes, while the salad kept things vibrant and refreshing. The contrast in textures and temperatures made every bite feel intentional—and made the whole meal feel a little more elevated without a lot of extra work.

If you’re looking for a balanced, easy dinner that checks all the boxes—healthy, hearty, and quick to prep—this combo is one to save. Bonus tip: that lime yogurt dressing? It’s also fantastic drizzled right over the pork chops too.

Enjoy!

What Ingredients do I need?

Produce

• Romaine lettuce (2 heads)
• Persian cucumbers
• Mini bell peppers
• Avocado
• Shredded carrots
• Garlic
• Lime
• Fresh cilantro

Dairy

• Plain Greek yogurt
• Crumbled feta cheese

Pantry

• Olive oil
• Salt
• Black pepper

Nuts & Seeds

• Sliced almonds

Substitutions and Variations

Substitutions

Whether you're working with what's on hand or adjusting for dietary needs, here are some simple swaps to keep your salad just as delicious:

• Romaine lettuce → Swap with butter lettuce, green leaf, or a spring mix for a softer texture.

• Persian cucumbers → Use English cucumbers or regular slicing cucumbers (peeled if desired).

• Bell pepper → Replace with any color bell pepper or use mini peppers.

• Avocado → Skip or sub with diced mango for a tropical twist.

• Sliced almonds → Use sunflower seeds, pine nuts or chopped walnuts.

• Crumbled feta → Goat cheese, cotija.

• Greek yogurt (for dressing) → Use sour cream.

• Fresh cilantro → Try fresh parsley or basil for a different herbal note.

Variations

This salad is easy to customize based on the season, your cravings, or what’s in your fridge. Here are some delicious ways to switch things up:

• Add a Protein – Top with grilled chicken, shrimp, or chickpeas to turn it into a satisfying main dish.

• Make it a Grain Bowl – Add a scoop of cooked quinoa, farro, or couscous for a hearty and wholesome twist.

• Go Fruity – Toss in sliced strawberries, blueberries, or pomegranate seeds for a burst of sweetness.

• Spice it Up – Add a pinch of chili flakes or a drizzle of hot honey to the dressing for a little heat.

• Swap the Dressing – Try a balsamic vinaigrette or lemon-tahini dressing for a totally different flavor profile.

• Add Crunch – Throw in some roasted chickpeas, croutons, or tortilla strips for added texture.

Kitchen Tips and Notes

These simple tips can help you make the most of your ingredients and prep time:

• Dry your romaine thoroughly – A crisp salad starts with dry lettuce! Use a salad spinner or pat the leaves dry with a clean towel.

• Make the dressing ahead – The lime yogurt dressing can be made a day in advance. Store it in the fridge and give it a stir before using.

• Cut avocado last – To keep it from browning, slice the avocado right before serving or toss it gently in a little lime juice.

• Double it for meal prep – This salad holds up surprisingly well for a few hours. Keep the dressing separate and toss just before eating.

• Serve with - Great with my Zesty Lemon Butter Pork Chops and a loaf of crusty bread!

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💬 Let’s Chat!

I’d love to hear what you think about this Zesty Avocado-Romaine Power Salad! Did you serve it as a light lunch, a fresh side, or pair it with something hearty like my Zesty Lemon Butter Pork Chops?

Let’s keep the conversation going—tag me on Instagram @SliceofSouthern and show off your colorful salad creations! Whether you swapped out ingredients or added your own twist, I’m always inspired by your kitchen creativity. 

Got a favorite variation? Drop it in the comments below so we can all try something new!

    RECIPE IS DOWN BELOW👇     

Morning Market Quinoa Salad with Spinach, Apples & Cherry Vinaigrette

Start your day fresh with this Morning Market Quinoa Salad, packed with spinach, apples, peaches, and a tangy cherry vinaigrette—perfect for breakfast and your 5-a-day goals!

Morning Market Quinoa Salad with Spinach, Apples & Cherry Vinaigrette

I’ve always loved the idea of a farmer’s market breakfast—the kind where you stroll past baskets of peaches, bunches of greens, and jars of jam with your coffee in hand. While I can’t always make it to the market, this Morning Market Quinoa Salad with Spinach, Apples & Cherry Vinaigrette brings that fresh, sunlit feeling right into our kitchen. We’ve been on a mission to eat more fruits and vegetables, and this healthy quinoa breakfast salad hits that sweet spot—colorful, nourishing, and easy to pull together in just 15 minutes.

What surprised me most is how well this works as a salad for breakfast. It’s hearty enough to satisfy, thanks to the protein-packed quinoa and toasted almonds, but still light and refreshing with all that juicy fruit. The tart cherry vinaigrette is what ties it all together—bright, tangy, and just the right amount of sweet. With every bite, you’re knocking off part of your 5-a-day fruits and veggies in the most delicious way possible. Whether you serve it in a bowl for brunch or pack it up for later, it’s the kind of plant-based breakfast salad that actually makes you feel good.

This has quickly become a weekday staple in our house—quick, healthy, and loaded with fresh produce. It's proof that salads aren't just for lunch anymore—and that breakfast can be vibrant, fruity, and totally satisfying.

Ready to start your day with something fresh, fruity, and totally satisfying? Give this Morning Market Quinoa Salad a try and see how delicious eating more fruits and veggies can be—whether it's breakfast, brunch, or a light lunch. 🌿🍒

Make it this week and let your mornings shine—your 5-a-day never looked so good!

What Ingredients do I need?

Produce

• Baby spinach
• Honeycrisp apple
• Peach
• Garlic

Dried & Preserved Goods

• Dried tart cherries
• Tart cherry preserves

Pantry Staples

• Quinoa
• Sliced almonds
• Olive oil
• Red wine vinegar
• Dijon mustard
• Salt

Dairy

• Feta cheese (block or crumbled)

Substitutions and Variations

Substitutions

This salad is easy to customize with whatever you have on hand. Here are some simple swaps if you’re missing an ingredient or want to try something new:

• Quinoa → Try cooked farro, couscous, or brown rice for a different grain base.

• Baby spinach → Use arugula, mixed greens, or massaged kale.

• Honeycrisp apple → Swap with pear, grapes, or even orange segments for a citrusy twist.

• Peach → Try nectarines, plums, or berries (fresh or thawed from frozen).

• Dried tart cherries → Use dried cranberries, chopped dried apricots, or golden raisins.

• Sliced almonds → Walnuts, pecans, or pumpkin seeds add crunch too.

• Feta cheese → Goat cheese, shredded parmesan, or a dairy-free alternative work well.

• Tart cherry preserves → Substitute with raspberry or apricot preserves in the vinaigrette.

Variations

Looking to switch things up? Here are a few delicious ways to put your own spin on this versatile salad:

• Berry Breakfast Bowl – Swap the apple and peach for fresh blueberries, strawberries, or raspberries for an all-berry morning boost.

• Maple Morning Mix – Drizzle a touch of maple syrup into the vinaigrette and add chopped walnuts and dried cranberries for a cozy, autumn-inspired breakfast vibe.

• Yogurt Parfait Style – Layer the quinoa, fruit, almonds, and vinaigrette in a glass with plain or vanilla Greek yogurt for a sweet-savory breakfast parfait.

• Sweet & Savory Brunch Platter – Serve the salad alongside toasted sourdough, scrambled eggs, or smoked salmon for a brunch-worthy spread.

Kitchen Tips and Notes

• Cooking Quinoa - In a medium saucepan bring 1 1/2 cups water and 3/4 cup dry rinsed and drained quinoa to boiling; reduce heat.  Simmer, covered, 12 minutes (liquid should be absorbed).  Remove from heat and let stand 5 minutes.  Fluff with fork.  Transfer to an airtight container and chill up to 5 days.

• Make-Ahead Friendly – You can prep the vinaigrette and quinoa up to 3 days in advance. Store them separately and toss everything fresh when you're ready to eat.

• Cool Quinoa Completely – Let quinoa cool to room temperature before mixing to prevent wilting the spinach or melting the cheese.

• Batch Cook Quinoa – Make extra quinoa and freeze it in portions. It defrosts quickly and makes salad-building a breeze.

• Pack It To-Go – Layer the ingredients in a jar (vinaigrette on the bottom, spinach on top) for an easy grab-and-go breakfast or lunch.

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Let’s Chat! 💬

Are you a breakfast salad believer yet? I’d love to hear how you’re adding more fruits and veggies to your meals—or if you’ve tried a twist on this Morning Market Quinoa Salad. Did you swap the apple for pear? Try a different vinaigrette? Share your favorite combos and tips in the comments below!

Let’s inspire each other to start the day fresh, colorful, and full of flavor.

📸 Made it? Share it!

Tag your salad creations on Instagram with #MorningMarketSalad and @sliceofsouthern—I’d love to see your version and share the salad love!

    RECIPE IS DOWN BELOW👇     

Easy Weeknight Dinners: Garlic-Lemon Pork Medallions with Farro and Kale

A bright and wholesome one-pan meal: Lemon-Glazed Pork Medallions with Farro and Kale

Garlic-Lemon Pork Medallions with Farro and Kale

The Garlic-Lemon Pork Medallions with Farro and Kale is a dish that brings together vibrant flavors and wholesome ingredients in a way that feels both comforting and elevated. Tender pork medallions are seared to perfection and coated in a tangy, slightly sweet lemon glaze, while nutty farro and wilted kale provide a hearty, nutrient-packed base. The chopped almonds add the perfect finishing crunch, making each bite a delightful combination of textures and flavors. Despite its elegant presentation, this dish is incredibly simple to make, coming together in just one skillet and a saucepan.

This recipe is perfect for a variety of occasions. It’s a quick yet impressive weeknight dinner when you’re craving something hearty but light. It’s also a wonderful choice for small gatherings with friends, as it feels fancy without requiring hours in the kitchen. Whether you’re looking for a way to incorporate more greens into your meals or want to experiment with farro, this dish will leave you and your guests asking for seconds. Give it a try—you’ll love how effortlessly delicious and satisfying it is!

Enjoy!

What Ingredients do I need?

Protein

• 1 pork tenderloin (about 1 - 1 1/2 pounds)

Grains

• Farro  - I use this brand.  It is Italian pearled farro, which has had part of the bran removed.  This allows it to cook faster.  Regular farro has to soak overnight.

Vegetables

• Lacinato kale (1 bunch)
• Garlic 
• Lemon 

Pantry Items

• Olive oil 
• Peanut butter 
• Honey 
• Salt and freshly ground black pepper

Garnish

• Almonds 

Substitutions and Variations

Substitutions

• Lemon juice → Use lime juice, white wine vinegar, or apple cider vinegar.

• Chopped almonds → Swap with toasted walnuts, pecans, sunflower seeds, or pine nuts.

• Pork tenderloin → Substitute with chicken breast, turkey tenderloin, or even tofu for a vegetarian option.

Variations

• Mediterranean Flair:  Add sun-dried tomatoes, olives, and a sprinkle of feta cheese for a Mediterranean-inspired twist. Swap the almonds with toasted pine nuts.

• Asian-Inspired:  Replace the lemon glaze with a mixture of soy sauce, honey, ginger, and sesame oil for an umami-rich profile. Add a sprinkle of toasted sesame seeds for garnish.

• Versatile Base:  Swap farro with other grains like quinoa, rice, or barley to switch things up.

Kitchen Tips and Notes

• Tender Pork Medallions:  To ensure even cooking, slice the pork tenderloin into uniform medallions. Pat them dry before seasoning for a better sear.

• Make Farro Ahead:  Cook the farro in advance to save time. Store it in the refrigerator for up to 3 days.

• Prep Kale Properly:  Remove the tough stems from the kale and chop the leaves into bite-sized pieces for easier eating.

• Meal Prep Friendly:  This dish reheats beautifully, making it perfect for meal prep or next-day leftovers.

     Equipment and Items You May Need      

• Large Skillet or Sauté Pan :  For searing the pork and cooking the kale and farro mixture.

• Saucepan:  To cook the farro.

• Cutting Board  For slicing the pork and chopping the vegetables.

• Sharp Knife   Essential for prepping the pork, kale, and other ingredients.
• Measuring Cups & Spoons:   To accurately measure ingredients like farro, water, lemon juice, and seasonings.

• Spoon:  For stirring the glaze and farro mixture in the skillet.

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Garlic-Lemon Pork Medallions with Farro and Kale

serves 4

2 teaspoon olive oil
1 (1.25 pound) pork tenderloin, cut crosswise into 12 medallions
¼ teaspoon freshly ground black pepper
4 cloves garlic, minced
3 tablespoon lemon juice
1 tablespoon peanut butter or almond butter
1 ½ teaspoon honey
¼ teaspoon salt
1 1/4 cup farro, rinsed and drained
3 1/2 cups water
1 bunch of lacinato kale, removed from stems and rough chopped
2 tablespoon chopped almonds
Lemon wedges (optional)

In a medium saucepan combine the farro and the water. Bring to a boil, reduce heat to a simmer and cover with a lid. Cook 25 minutes. Drain any remaining water. Set aside.

Season pork with ground pepper. Coat a large nonstick skillet with nonstick cooking spray; add 1 teaspoon of the olive oil to the skillet. Heat skillet over medium-high heat. Place pork in a single layer in the hot skillet. Cook 3 minutes or until browned on bottom; turn medallions over, adding the remaining 1 teaspoon oil, and the garlic. Continue cook an additional 2-3 minutes. Remove pork from the skillet; cover to keep warm.

Meanwhile, in a small bowl whisk together lemon juice, peanut butter, honey, and salt.  Add the lemon mixture to the drippings in the skillet.  Add 1 cup of cooked farro and the chopped kale.  Cook over medium heat until mixture is heated through and kale is coated and beginning to soften.  Season with salt and pepper.  Return pork to the skillet and stir allowing to warm the meat for a few minutes.  Serve farro mixture topped with pork.  Top with chopped almonds and additional lemon wedges.  


adapted from:  Better Homes and Garden Mediterranean Dishes Magazine