Air Fryer Roasted Plum Almond Salad

Name: Air Fryer Roasted Plum Almond Salad
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 medium (680 g) ripe but firm fresh plums, halved lengthwise, pitted, patted dry with paper towels; 1 cup (100 g) sliced almonds; 3 tbsp (45 ml) extra-virgin olive oil, divided; 3 tbsp (45 ml) honey; 3 sprigs (9 g) fresh thyme sprigs, 2 sprigs for roasting (leaves picked), 1 sprig for garnish; to taste kosher salt; to taste freshly ground black pepper; 4 cups (120 g) fresh arugula or mixed salad greens; 3 oz (85 g) crumbled feta cheese (optional); 1 tbsp (15 ml) fresh lemon juice

From the MyKitchenBank Kitchen

A Mediterranean warm salad featuring halved plums and almonds roasted until caramelized in the air fryer, served over peppery arugula and finished with a bright honey-lemon drizzle, fresh thyme, and optional crumbled feta. The contrast of warm roasted fruit with cool greens and the toasted nut crunch makes this an elegant yet easy side dish or light lunch.

Prep: 18 min
Cook: 12 min
Wait: 3 min
Total: 33 min
Makes: 4 servings

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Steps

Before you start

Preheat your air fryer to 380°F (193°C)
Choose plums that are ripe but still slightly firm so they hold their shape when roasted
Have all ingredients measured and patted dry before you start

1
Prepare plums and almonds
- Place plums on a cutting board and cut each in half lengthwise.
- Using a paring knife or your thumb, remove the pit from each half.
- Pat the cut sides dry thoroughly with paper towels—this is crucial for caramelization.
- Measure the almonds into a small bowl and set aside.
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Ready when: Plums are dry and ready to oil; almonds are measured
Tip: Patting plums dry is essential—moisture prevents caramelization and creates steamed fruit instead.
2
Season plums for roasting
- Toss the plum halves in a small bowl with 1.5 tablespoons olive oil, a generous pinch of kosher salt, and a grind of black pepper.
- Pick the thyme leaves from 2 sprigs and scatter them over the plums, then toss gently again.
- Arrange the plum halves cut-side up in your air fryer basket, spacing them so they don't touch or overlap.
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Ready when: Plums are evenly coated with oil and thyme, arranged cut-side up
3
Season almonds
- In a separate small bowl, toss the almonds with the remaining 1.5 tablespoons olive oil, salt, and pepper.
- If your air fryer is compact, place the almonds in a small heat-safe bowl or on a separate air fryer tray so you can shake them halfway through.
- If there's room, arrange them alongside the plums.
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Ready when: Almonds are evenly coated with oil
Tip: A separate container for almonds makes it easy to shake them halfway through for even browning.
4
Roast plums and almondsOven 380°F / 195°C
- Place the plums (cut-side up) and almonds in the preheated air fryer at 380°F (193°C).
- Set the timer for 12 minutes.
- At the 6-minute mark, pause and shake or stir the almonds for even toasting.
- Leave the plums cut-side up—they don't need stirring.
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Ready when: Plums are tender with caramelized, slightly darkened edges; almonds are golden brown and fragrant
Tip: Don't skip the halfway shake of the almonds—it prevents uneven browning and keeps them from burning.
5
Make honey-lemon drizzle
- While the plums and almonds roast, whisk together the honey and fresh lemon juice in a small bowl until smooth and combined.
- This creates a bright, balanced sweetener that will coat the warm fruit.
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Ready when: Honey and lemon juice are well blended
6
Cool and assemble salad
- Remove the roasted plums and almonds from the air fryer and let them cool for 2–3 minutes until safe to handle.
- While they cool, divide the fresh arugula or mixed greens evenly among 4 serving bowls.
- Arrange the warm roasted plum halves cut-side up on top of the greens in each bowl, then scatter the toasted almonds over the plums and greens.
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Ready when: All components are arranged in bowls and ready to dress
Tip: Serving while the plums are still warm and the greens are cool creates an appealing temperature and texture contrast.
7
Finish and serve
- Drizzle each salad with the honey-lemon mixture, dividing it evenly.
- If using feta cheese, crumble it over the top of each serving.
- Pick fresh thyme leaves from the remaining sprig and scatter them over each salad for garnish, or place a small thyme sprig on top for presentation.
- Season to taste with a final pinch of salt and a grind of pepper, and serve immediately.
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Ready when: Salad is fully dressed, garnished, and ready to eat
Tip: Add the honey drizzle just before serving to keep the greens crisp and prevent them from wilting or becoming soggy.

Good to know

Tips

If your plums are very large, cut them into quarters instead of halves so they cook through more evenly and quickly in the air fryer.
For a main-course version, serve this salad over a grain like couscous, farro, or quinoa, or alongside grilled chicken or fish.
The honey-lemon drizzle can also be whisked into a vinaigrette with a bit more olive oil and a touch of Dijon mustard for a more traditional salad dressing.
Fresh basil can be torn and scattered over the salad instead of (or in addition to) fresh thyme for a different Mediterranean accent.

Make ahead

The plums can be halved, pitted, and patted dry up to 4 hours ahead. The almonds can be measured out ahead. The roasted plums and almonds (without greens) can be prepared up to 2 hours ahead and gently reheated in the air fryer at 350°F (175°C) for 2–3 minutes before serving. However, the salad is best assembled and served immediately while the plums are still warm and the greens are crisp.

Storage & reheating

Store leftover roasted plums and almonds in an airtight container in the refrigerator for up to 2 days. Reheat gently in the air fryer at 350°F (175°C) for 2–3 minutes, or serve at room temperature. The salad greens are best used fresh and not stored dressed. This salad is not suitable for freezing.

Substitutions

sliced almonds → Chopped pistachios, walnuts, or pine nuts. Use the same weight as almonds. Pistachios add subtle color and flavor; walnuts bring earthiness. Toast timing remains the same.
fresh arugula or mixed salad greens → Fresh spinach, mixed spring greens, or radicchio. Any peppery or slightly bitter green works beautifully. Radicchio adds striking color contrast to the roasted plums.
crumbled feta cheese → Crumbled goat cheese or shaved ricotta salata. Both offer creamy or crumbly texture that pairs elegantly with roasted fruit.
honey → Maple syrup or balsamic reduction. Maple syrup brings different subtle sweetness; balsamic adds tang and depth. Use the same volume.