Roasted Apricot and Arugula Salad
This Roasted Apricot and Arugula Salad is the ultimate sweet and savoury combo, making it a fantastic light lunch or summery starter for dinner. The caramelized apricots perfectly complement the peppery arugula, creating a refreshing and elegant salad that's super easy to whip up.
Ingredients
4 fresh apricots, halved and pitted
4 cups arugula
1/4 cup crumbled feta cheese
1/4 cup toasted almonds, sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
Salt and pepper to taste
Directions
Preheat the oven to 400°F (200°C).
Roast the apricots: Place the apricot halves on a baking sheet, cut side up. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Roast for 15-20 minutes, or until they are caramelized and tender. Let them cool slightly.
Prepare the dressing: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper.
Assemble the salad: In a large bowl, combine the arugula, roasted apricots, feta cheese, and toasted almonds.
Dress the salad: Drizzle the dressing over the salad and toss gently to combine.
