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arugula and grilled apricot with onion and goat cheese in bowl.

Arugula and Grilled Apricot Salad

  • Author: Cheryl Englebretson
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Salads
  • Method: grill
  • Cuisine: American
  • Diet: Gluten Free


This healthy salad awakens the taste buds with the flavors of fresh fruit, herbs and greens of the season!



For the Vinaigrette:

  • 4 Tbsp. olive oil
  • 1 Tbsp. white balsamic vinegar
  • 1 Tbsp. fresh basil, minced
  • 12 tsp. honey (raw), to taste
  • sea salt, to taste
  • freshly ground black pepper, to taste

For the Salad:

  • 8 apricots, halved
  • 1 Tbsp. olive oil
  • 1/8 tsp. sea salt (optional)
  • 45 twists of freshly ground black pepper (optional)
  • 8 cups baby arugula
  • 1/8 red onion, thinly sliced
  • 12 oz. goat cheese
  • 1/4 cup roasted pistachios (optional)


  1. Put all of the vinaigrette ingredients in a glass measuring cup or bowl and whisk together.
  2. Mince the basil and add it to the vinaigrette right before dressing your salad.
  3. Slice the apricots in half and remove the pit.
  4. Slice the onion thinly. Set aside.
  5. Rub the apricots with olive oil and season the flesh side of the apricots with a little sea salt and pepper, if you like.
  6. Heat the grill or a grill pan to medium-high heat. Once warm, place the apricots flesh side down. Cook just until warmed and grill marks show. Flip and cook on the skin side for another minute. Set aside.
  7. Place the arugula on a  serving platter or individual bowls or plates. Drizzle with half of the dressing and gently massage into the arugula.
  8. Top the salad with the apricot halves, onions, goat cheese and pistachios (if using).
  9. Drizzle with the remaining dressing and serve.


  • Add a little extra minced basil to the arugula for added flavor.
  • Add some grilled chicken to this salad to make it a meal.

Keywords: healthy salad, gluten free