Arugula Salad with Lemon Vinaigrette
Total Time
20 mins
Prep Time
10 mins
Cook Time
10 mins
Rating
4.96 out of 5 stars
(24)
Ingredients
4 servings
- ½ cup whole almonds
- 1 cup red seedless grapes
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- ½ tablespoon tamari
- 6 cups arugula
- Lemon vinaigrette, for drizzling
- ¼ cup shaved Parmesan or pecorino
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Preparation
Step 1
Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
Step 2
Place the almonds on the first sheet and the grapes on the second. Drizzle the almonds and grapes with olive oil and sprinkle with salt and pepper. Toss the almonds with the tamari and roast for 7 to 10 minutes, or until dark and toasty. Roast the grapes for 7 to 15 minutes, until they’re soft and just starting to burst. The timing will depend on the size of the grapes.
Step 3
Place the arugula in a large shallow bowl and toss with drizzles of the vinaigrette. Top with the almonds, grapes, and Parmesan. Season to taste and serve.
Step 4
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Chef's notes
Roasted grapes add a delightful sweetness to this simple arugula salad recipe. A fresh, flavorful side dish, it's a perfect addition to a holiday menu or dinner any night of the week.
Try using other nuts like toasted pecans, walnuts, or pine nuts.
Consider different cheeses such as goat cheese, shaved pecorino, Manchego, or feta.
Swap the fruit with seasonal options like sliced pears, diced apples, strawberries, or blueberries.
