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 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: Australian
Keyword: apricot, arugula, feta, rocket
Difficulty: Easy
Diet: Gluten free, Vegetarian,
Servings: 4 as a side
Calories: 267kcal
- 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!
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