Closeup of Watermelon Peach Cobb Salad in a wooden bowl

Cobbed Corn Arugula Salad with Watermelon & Roasted Peaches

Watermelon and roasted peaches shine in this Cobbed Corn Arugula Salad with Watermelon & Roasted Peaches recipe. I cut the watermelon into pretty flower shapes using a cookie cutter, which adds a nice bit of summer flair!

5 from 1 vote
Closeup of Watermelon Peach Cobb Salad in a wooden bowl
Print Recipe

Cobbed Corn Arugula Salad with Watermelon & Roasted Peaches

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Salad
Cuisine: American
Servings: 4
Calories: 363kcal
Author: Gina Fontana


For the salad:

  • 1 ear of corn
  • 2 large peaches , sliced
  • 1 tablespoon (15 mL) olive oil
  • Kosher or fine sea salt , to taste
  • 5 ounces (140 g) arugula
  • 3 cups (90 g) spring mix lettuce
  • ¼ red onion , sliced thin
  • 2 cups (310 g) watermelon, cubed
  • 1 avocado , sliced

For the dressing:

  • cup (80 mL) olive oil
  • 2 tablespoons (30 mL) lemon juice
  • ½ teaspoon (3 g) kosher or fine sea salt
  • ¼ teaspoon (0.6 g) freshly ground black pepper


  • Preheat the oven to 400°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 1 tablespoon 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 with a lid or a gallon-sized bag and mix. Next, blend the dressing ingredients together in a small bowl.
  • Add the sliced red onion and watermelon to a large container with a lid and toss. Remove the peaches from the oven and toss them into the large container. Cut the corn from the cobb, laving some larger chunks of corn and then toss into the container and cover.
  • Right before serving the salad, toss together the lettuce mixture, corn/peach/watermelon mixture, and the dressing mixture. Sprinkle with more salt and pepper, if desired, and then garnish with avocado slices.


To travel with this salad, keep the spring mix/arugula mixture in one container or a gallon-sized bag, the corn/peach/watermelon mixture in a separate large bowl with a lid, the dressing in a covered jar, and the avocado whole or already sliced.


Nutrition Facts
Cobbed Corn Arugula Salad with Watermelon & Roasted Peaches
Amount Per Serving
Calories 363 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 4g20%
Trans Fat 1g
Sodium 314mg13%
Potassium 759mg22%
Carbohydrates 26g9%
Fiber 7g28%
Sugar 15g17%
Protein 4g8%
Vitamin A 1906IU38%
Vitamin C 28mg34%
Calcium 86mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Watermelon Peach Cobb Salad Recipe in a wooden hexagon bowl

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Arugula Corn Gina Fontana Peach Salad Watermelon
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