Grilled Apricot Arugula Salad (Printable)

Sweet grilled apricots with peppery arugula, goat cheese, and almond crumble in honey-balsamic dressing.

# List of ingredients:

→ For the Salad

01 - 6 ripe apricots, halved and pitted
02 - 4 cups fresh arugula
03 - 3.5 oz goat cheese, crumbled
04 - 1 small red onion, thinly sliced

→ For the Almond Crumble

05 - ½ cup whole almonds, roughly chopped
06 - 1 tbsp unsalted butter
07 - 1 tbsp brown sugar
08 - Pinch of sea salt

→ For the Dressing

09 - 3 tbsp extra-virgin olive oil
10 - 1½ tbsp balsamic vinegar
11 - 1 tbsp honey
12 - 1 tsp Dijon mustard
13 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush the apricot halves lightly with olive oil. Place them cut-side down on the grill and cook for 2–3 minutes, until grill marks appear and the fruit is slightly softened. Remove and set aside.
03 - In a small skillet over medium heat, melt the butter. Add chopped almonds, brown sugar, and a pinch of salt. Toast, stirring frequently, until the almonds are golden and fragrant, about 3–4 minutes. Transfer to a plate to cool.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
05 - In a large salad bowl, combine arugula and sliced red onion. Drizzle with half of the dressing and toss gently to coat.
06 - Arrange the grilled apricots and crumbled goat cheese on top of the greens. Drizzle with remaining dressing.
07 - Sprinkle the almond crumble over the salad just before serving.

# Expert Advice:

01 -
  • The warm grilled apricots create this incredible sweet and smoky contrast with the fresh greens
  • That almond crumble adds a buttery crunch that makes every bite exciting
  • It comes together in under 30 minutes but looks like something from a fancy restaurant
02 -
  • The almond crumble can be made up to two days ahead and stored in an airtight container
  • Grill the apricots just before assembling so they retain that lovely warmth
  • Never dress the greens more than 15 minutes before serving or they will become soggy
03 -
  • If your apricots are quite firm, give them an extra minute on the grill
  • The dressing can be doubled and kept in the fridge for up to a week

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