Warm Roasted Peach, Arugula & Stracciatella Salad

Cheers to roasted salad days! Roasted peaches don’t just belong in dessert — they shine in salads too. This beauty has it all: caramelized baked peaches, peppery arugula, creamy stracciatella, crunchy pumpkin seeds, and a honey-mustard dressing that ties everything together.

It’s fresh, it’s vibrant, it’s indulgent in the best way possible.

Ingredients

Salad

• 3 ripe peaches (or nectarines), pitted and cut into wedges
• 1 Tbsp extra-virgin olive oil
• 1 tsp honey
• Pinch of salt & black pepper
• 4 oz / 120 g arugula
• 5–7 oz / 150–200 g stracciatella (sub: burrata or fresh mozzarella)
• 1/3 cup / 40 g pumpkin seeds (pepitas)
• Optional: chili flakes, fresh thyme or basil leaves

Honey–Mustard Dressing

• 3 Tbsp extra-virgin olive oil
• 1 Tbsp lemon juice or apple cider vinegar
• 1½ tsp Dijon mustard
• 1–1½ tsp honey (to taste)
• Pinch of salt & black pepper
• Optional: 1 tsp warm water to loosen

Instructiones

1. Roast the peaches.
   Preheat oven to 400°F / 200°C. Toss peach wedges with olive oil, honey, salt, and pepper. Arrange on a parchment-lined tray and roast 10–12 min until soft with caramelized edges. (Optional: broil 1–2 min for extra color.)
2. Toast the seeds.
   In a dry skillet over medium heat, toast pumpkin seeds 2–3 min until fragrant and a few start to pop. Season with a tiny pinch of salt.
3. Make the dressing.
   Whisk olive oil, lemon juice (or vinegar), Dijon, honey, salt, and pepper until glossy. Add a splash of warm water if you want it thinner.
4. Assemble.
   Toss arugula with half the warm dressing and pile onto a platter. Spoon dollops of stracciatella over the greens. Nestle in the warm roasted peaches, scatter pumpkin seeds, and drizzle with the remaining dressing. Finish with chili flakes and herbs, if using.
5. Serve.
   Enjoy immediately while the peaches are still warm. Great with crusty bread.

Tips & Swaps

• Vegan: use cashew ricotta (or avocado) and maple syrup instead of honey.
• Add protein: grilled chicken, prosciutto, or a scoop of cooked quinoa.
• Crunch upgrade: pistachios or hazelnuts in place of pepitas.
• Make-ahead: roast peaches up to 1 day in advance; dressing keeps 1 week chilled.