Description

This Roasted Apricot Salad is a perfect blend of sweet, savory, and tangy flavors, ideal for summer lunches or as a sophisticated side dish. Roasting apricots enhances their natural sweetness, while crunchy toasted nuts, creamy goat cheese, and fresh greens create a delightful texture contrast. The simple balsamic vinaigrette ties it all together for a refreshing yet satisfying dish. Perfect for entertaining guests or treating yourself to something special, this salad is versatile, healthy, and packed with nutrients.

Ingredients

Scale

For the Salad:

6 ripe apricots, halved and pitted
4 cups mixed greens (arugula, baby spinach, or romaine)
½ cup goat cheese or feta, crumbled
¼ cup toasted almonds or walnuts
A handful of fresh basil or mint, finely chopped
Optional add-ins: grilled chicken, quinoa, or couscous

For the Dressing:

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Salt and pepper, to taste

Instructions

Step 1: Roast the Apricots

Preheat your oven to 375°F (190°C).
Place the halved and pitted apricots on a baking sheet, skin-side down.
Drizzle lightly with olive oil and sprinkle with a pinch of salt.
Roast for 12-15 minutes, or until the apricots are soft and begin to caramelize. Allow them to cool slightly once roasted.

Step 2: Toast the Nuts

Heat a dry skillet over medium heat.
Add ¼ cup of almonds or walnuts and toast for about 4-5 minutes, stirring occasionally until fragrant and golden. Set aside to cool.

Step 3: Prepare the Greens

In a large salad bowl, combine the 4 cups of mixed greens.
Add a light drizzle of olive oil and a sprinkle of salt to the greens for extra flavor if desired.

Step 4: Assemble the Salad

Gently arrange the roasted apricots on top of the greens.
Sprinkle the toasted nuts, crumbled goat cheese or feta, and fresh basil or mint over the salad.
If using optional add-ins like grilled chicken or quinoa, add them now for extra heartiness.

Step 5: Prepare the Dressing

In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of honey, and salt and pepper to taste.
Drizzle the dressing over the salad just before serving, making sure to coat the greens and apricots evenly.

Step 6: Serve

Toss gently to combine all the ingredients.
Serve immediately while the apricots are still slightly warm for the best flavor contrast.

Notes

Customization: This salad is versatile! Add grilled chicken, quinoa, or couscous for more protein, or swap the goat cheese for a vegan alternative to keep it plant-based.
Storage: If making ahead, keep the dressing separate until just before serving to avoid soggy greens.
Seasonal Variations: While apricots are best in summer, you can swap them with peaches, nectarines, or even figs for different seasonal flavors.

Prep Time: 10 mn
Cook Time: 15 mn
Category: Salad
Cuisine: Mediterranean-inspired

Nutrition

Calories: 250 kcal
Sugar: 12g (natural sugars from apricots and honey)
Sodium: 220mg (mostly from cheese and salt)
Fat: 12g (from olive oil and nuts, mostly healthy fats)
Carbohydrates: 20g (mainly from apricots and honey)
Fiber: 5g (from apricots, greens, and nuts)
Protein: 6g (from goat cheese and nuts)
Cholesterol: 10mg (from goat cheese)