Warm Roasted Apricot Salad with Fragrant Rosemary & Honeyed Vinaigrette
This warm Mediterranean salad pairs caramelized roasted apricots with fragrant rosemary, peppery greens, and a light honeyed vinaigrette.Sweet, herbal, and gently tangy, it’s inspired by Southern French and Greek coastal cuisine, where fruit is often used in savory dishes.Perfect as a starter, light lunch, or elegant side dish.
Prep time: 10 minutes
Roast time: 15 minutes
Total time: 25 minutes
Serves: 2–3
Ingredients
Roasted Apricots
6 fresh apricots, halved and pitted
1 tbsp extra-virgin olive oil
1½ tsp honey
1 small sprig fresh rosemary
Pinch of sea salt
Salad Base
3 cups arugula or mixed baby greens
¼ cup crumbled feta or goat cheese
2 tbsp toasted almonds or walnuts
Honeyed Vinaigrette
2 tbsp extra-virgin olive oil
1 tbsp white balsamic or red wine vinegar
1 tsp honey
½ tsp Dijon mustard
Salt & cracked black pepper
Instructions
Roast the Apricots
Preheat oven to 200°C
Place apricots cut-side up on a baking tray
Drizzle with olive oil and honey
Sprinkle with salt and finely chopped rosemary
Roast 12–15 minutes until soft and lightly caramelized
Prepare the Vinaigrette
Whisk olive oil, vinegar, honey, Dijon, salt, and pepper until emulsified
Assemble the Salad
Spread greens on a serving platter
Arrange warm apricots over the greens
Sprinkle feta and toasted nuts
Drizzle with honeyed vinaigrette
Serve
Serve warm or slightly warm for best flavor
Finish with cracked black pepper or extra rosemary leaves
Tips
Use ripe but firm apricots so they hold shape
Rosemary should be finely chopped — it’s strong
Warm fruit + cool greens = perfect texture contrast
Add olives for a more savory balance
Frequently Asked Questions
Can I use other fruit?
Yes — peaches, figs, or plums work beautifully
Is this Mediterranean diet-friendly?
Yes — olive oil, fruit, nuts, herbs, moderate cheese
Can I make it vegan?
Skip feta or use almond-based cheese
What pairs well with this?
Grilled fish, roasted chicken, or crusty whole-grain bread
Nutritional Information
Calories: 260
Protein: 6 g
Carbohydrates: 22 g
Fat: 16 g
Fiber: 4 g