Roasted Peach and Arugula Salad

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peach arugula salad recipe
Photo: Liz Andrew/Styling: Erin McDowell

Admit it: You’re really damn bored of romaine, tomato and croutons. We don’t blame you. This roasted peach salad with arugula, cucumber, almonds and just a hint of Parmesan cheese will do the trick.


2 peaches, peeled and diced

1 tablespoon honey

4 tablespoons extra-virgin olive oil, divided

4 cups arugula

1 lemon

2 cups sliced cucumber

1 cup roughly chopped almonds

Freshly shaved Parmesan cheese, for serving


1. Preheat the oven to 400°F. On a baking sheet, toss the peaches with the honey and 1 tablespoon of the olive oil.

2. Roast until tender and lightly golden, 15 to 20 minutes. Cool completely.

3. In a large bowl, toss the arugula with the zest and juice of the lemon and the remaining 3 tablespoons olive oil. Add the peaches, cucumber and almonds, and top with the Parmesan.

Nutrition Facts
  • 393 calories

  • 32g fat

  • 23g carbs

  • 10g protein

  • 14g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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