Roasted Peach and Arugula Salad

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.

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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.