HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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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!
** 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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