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.
Roasted Peach and Arugula Salad
2 peaches, peeled and diced
1 tablespoon honey
4 tablespoons extra-virgin olive oil, divided
4 cups arugula
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.