This Arugula Summer Salad with Roasted Peaches and Toasted Almonds is to die for. It is loaded with arugula, roasted peaches, corn, tomatoes, toasted almonds and crumbled feta. It's topped with a simple, homemade balsamic vinaigrette dressing that takes no time to throw together! The perfect healthy, fresh, summer salad.
What do I need to make this arugula summer salad?
I can't tell you how flavorful this salad is! I got the inspiration at a local coffee shop near me that was serving a salad with roasted peaches, and knew all these flavors would be delicious together. All you need to make the arugula summer salad is:
- Arugula. The peppery bite perfectly offsets the sweet peaches - I highly recommend using arugula! If you need, sub for spinach.
- Peaches. Yellow and white are best - you could use nectarines, if you prefer!
- Cherry tomatoes. I love the color and flavor this adds!
- Feta cheese. Adds the perfect amount of creaminess to this recipe.
- Sliced almonds. The toasted almonds are a game changer! Trader Joe's also sells them already-toasted, but I find that they taste better when done at home!
- Corn. In this recipe I boiled corn, but you could also steam it or use a frozen bag or canned corn!
And while you can use a store-bought balsamic dressing, I recommend making your own! It's so easy, so much less expensive, and so flavorful. All you need for the homemade balsamic dressing is:
- Balsamic vinegar
- Extra virgin olive oil
- Dijon mustard
- Salt & pepper
How do I roast the peaches?
Roasting the peaches is SUCH a game changer! I found that roasting the peaches for this arugula summer salad doesn't make the peaches WARM, but it makes them the perfect amount of soft/the perfect texture for this salad. Roasting them is so easy - you heat the oven to 400 degrees, put the sliced peaches on a baking sheet, and bake them in the oven for 15 minutes. You won't regret it!
A Few Notes
>> While this arugula summer salad is vegetarian-friendly and would be great as a side dish, you could also add your favorite meats to this salad. It would be delicious with steak, shrimp or chicken!
>>Toasting the almonds isn't totally necessary, but I do find it brings out SO much flavor and is extremely easy. Just heat a pan up, throw the almonds on without any oil or cooking spray, and let them toast for a few minutes. Be careful not to burn them!
Prefer to make a pasta salad? Check out my Caprese Pasta Salad with Prosciutto and Pesto Mayo.Print