Watermelon Roasted Peach and Cobbed Corn Arugula Salad
This Watermelon Roasted Peach and Cobbed Corn Arugula Salad combines some of my favorite end of summer flavors in one nutritious salad! Arugula gets tossed with watermelon, roasted peaches, avocado, corn, red onion, and then topped with a simple lemon olive oil dressing.
This is a post sponsored by Pompeian. The text and opinions are all mine.
We’re keeping this salad true to simplicity. But it sure doesn’t lack in a variety of vibrant flavors to keep this summer salad anything but boring. As we are getting back into our “routine season”, I wanted to create a healthy, time-saving recipe that the whole family can enjoy.
Although pumpkin spice and all that comes with fall is starting to creep into our lives, I’m not quite ready to give up all the summer produce entirely, so while this Watermelon Roasted Peach and Cobbed Corn Arugula Salad still offers just a taste of late summer, you also get early autumn vibes with the corn, arugula, and roasted peaches.
I really do like my condiments, but there’s just something to be said about a salad that doesn’t need to be drenched in dressing to taste amazing, especially when you have a good quality organic olive oil such as Pompeian Organic Extra Virgin Olive Oil, made from first cold-pressed olives, grown and nurtured by their family of farmers. You really can taste the difference in Pompeian oils.
Olive oil is a staple in my house. It always has been. Growing up in an Italian Family, olive oil was often at the center of every meal. We use it for everrrythang, from cooking, to dipping, to marinades and in dressings. So when I use it, and that’s everyday friends, I make sure it’s a high-quality olive oil from olive farmers who have a heritage in making the best, from olives that are picked at the very peak of freshness and pressed at state-of-the-art mills.
Beyond EVOO’s versatility in the kitchen, it has many studied health benefits as well- from decreasing heart disease to reducing inflammation, boosting brain power, and helping to eliminate harmful bacteria in the gut! So you go ahead and drizzle, dab, and dunk away!
I think you’ll be surprised at just how flavorful this salad is with the combination of fresh produce and just the finest organic extra virgin olive oil lemon dressing.
Roasting the peaches allows them to sweeten even more, but it’s certainly not a necessary step if you want to just slice and throw them in this salad, but I do recommend it. You can also use an all spring mix lettuce if you’re not an arugula fan, but I just love arugula and think it deserves more attention than it gets.
So as we are settling into fall, don’t write off salads just yet, and certainly enjoy from start to finish with Pompeian, “The Olive Oil People”! I know we’d love if you made this salad and posted, so be sure to tag on Instagram or Facebook @HealthyLittleVittles #healthylittlevittles #PompeianDifference if you make this Watermelon Roasted Peach and Cobbed Corn Arugula Salad. Sending you lots of well wishes and so many hugs my friends!
If you love salads, be sure to check out these delicious salads:
Bourbon Cherry Kale Salad with Almond Oat Granola
Creamy Grilled Romaine Salad
3-Leaf Curried Kale Salad
Watermelon Roasted Peach and Cobbed Corn Arugula Salad
This Watermelon Roasted Peach and Cobbed Corn Arugula Salad combines some of my favorite end of summer flavors in one nutritious salad! Arugula gets tossed with watermelon, roasted peaches, avocado, corn, red onion, and then topped with a simple lemon olive oil dressing.
Ingredients
- 5 ounces (141 g) arugula
- 3 cups spring mix lettuce
- 1 cobb of corn
- 2 cups watermelon, cubed
- 2 large peaches, sliced and roasted with 1 tablespoon Pompeian Organic Olive Oil
- 1/4 red onion, sliced thin
- 1 avocado, sliced
- salt & pepper, to taste
Dressing
- 1/3 cup Pompeian Organic Olive Oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat your oven to 400 degrees F.
- Boil a pot of water.
- Shuck the corn and place into boiling water and boil for about 10-15 minutes, until tender.
- Add the peach slices to an oiled baking sheet and then drizzle with more olive oil and sprinkle with salt. Roast for 15 minutes.
- While the corn and peaches are cooking, add the arugula and spring mix lettuce to a large bowl.
- Blend the dressing ingredients together and then pour over the lettuce. Toss.
- Add the sliced red onion and watermelon. Toss.
- Remove the peaches from the oven, and toss them into the salad.
- Cut the corn from the cobb (will be hot!) and then toss into the salad. Leave some larger chunks of corn.
- Sprinkle with more salt and pepper if desired and then garnish with avocado slices.
Notes
** this salad is best if it's enjoyed immediently as the dressing is already mixed in. If you prefer to have leftover salad, just serve the dressing on the side and skip that step.
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