Broiled Garlic Scape and Peach Salad with Arugula Sprouts

I’m officially waving bye-bye to summer with this salad recipe.  Thankfully, fresh organic peaches are still available over at, so you’ll be able to enjoy this salad for a few more weeks if you’re a little reluctant to let go of the season!

I used a basic yogurt dressing because they’re always so fresh and easy to whip up, but this salad is also delicious with a simple vinaigrette if you want to experiment a bit…

Broiled Garlic Scape and Peach Salad with Arugula Sprouts

  • 1 bunch garlic scapes
  • 1 teaspoon olive oil
  • 1 fresh sliced peach
  • 1/4 cup arugula sprouts
  • 1/2 cup arugula
  • 2 tablespoons chopped mint leaves
  • 1 tablespoon chopped green onions
  • 1/4 cup Greek yogurt (see below for vegan options)
  • 1-2 teaspoons agave syrup
  • 1 tablespoon lime juice
  • Fresh ground salt and pepper

Preheat the oven to 425 degrees.  Toss the garlic scapes in olive oil and season with salt and pepper; spread out onto a backing sheet and roast for about 25 minutes or until browned and crisp, stirring occasionally.  Remove from the oven and set aside until ready to use.   In a food processor, blend together the mint, green onions, yogurt, syrup and lime juice until smooth.  Season to taste with salt and pepper and store in the refrigerator.

When plating start with a bed of roasted garlic scapes, top with peach slices, arugula and arugula sprouts.  Drizzle with the desired amount of yogurt dressing and enjoy!

Note: in place of Greek yogurt, substitute coconut yogurt for a vegan option.

Leave a Comment

Comments are now closed.