Cobbed Corn Arugula Salad with Watermelon & Roasted Peaches

Closeup of Watermelon Peach Cobb Salad in a wooden bowl

Print Recipe

5 from 1 vote

Cobbed Corn Arugula Salad with Watermelon & Roasted Peaches

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Salad

Cuisine: American

Servings:

Calories: 363kcal

Author: Gina Fontana

Ingredients

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:

⅓ 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

US Customary - Metric

Instructions

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.

Notes

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