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Apricot Salad in a white bowl with mint towel on bottom left and apricots on top right.
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4 from 3 votes

Apricot Salad with Arugula and Feta

This Apricot Salad with Arugula and Feta is full of tangy, bright stone fruit, heart-healthy nuts and salty cheese—one of the best salads to customize for picky palates.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Australian
Keyword: apricot, arugula, feta, rocket
Difficulty: Easy
Diet: Gluten free, Vegetarian,
Servings: 4 as a side
Calories: 267kcal


  • 1 Salad Spinner


  • 4 cups baby rocket (approximately 80 grams or 2.2 ounces)
  • 6 small apricots (approximately 380 grams or 13.5 ounces)
  • ½ cup crumbled feta (approximately 60 grams or 2.10 ounces)
  • ¼ cup almonds, roasted
  • 4 tablespoons olive oil, extra virgin
  • 2 tablespoons balsamic glaze
  • Sea salt and cracked black pepper


  • Preheat your oven to 180ºC (350ºF). Arrange your nuts on a lined baking tray and place in the middle of your oven and roast for 8-10 minutes until they are golden brown. Remove and transfer to a cool plate.
  • Wash your rocket/arugula and remove any damaged or wilted leaves, either pat dry or spin dry in a salad spinner to remove excess water.
  • Wash your apricots and pat dry, cut in half remove the stone and then cut into quarters.
  • Place everything (except the balsamic glaze) in a large mixing bowl, season and toss well to combine.
  • Arrange in a salad bowl, and drizzle the balsamic glaze on top. Serve and enjoy!



  1. To make your own Balsamic Glaze.


Calories: 267kcal | Carbohydrates: 13g | Protein: 6g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 216mg | Potassium: 284mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1565IU | Vitamin C: 8mg | Calcium: 155mg | Iron: 1mg