Arugula Salad with Grapes and Black Pepper Vinaigrette
Total Time
20 minutes
Prep Time
15 mins
Cook Time
5 mins
Rating
4.9 out of 5 stars
(13)
Ingredients
4-6 servings
- For the Pickled Red Onions
- 3/4 cup red wine vinegar
- 1/3 cup champagne vinegar
- 1/3 cup water
- 1/3 cup sugar
- 1 teaspoon salt
- 2 red onions, very thinly sliced
- For the Black Pepper Vinaigrette
- 1/3 cup red wine vinegar
- 2/3 cup olive oil
- 1 tablespoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 clove garlic
- For the Salad
- 2 1/2 cups red California grapes, halved
- 2 cups cooked farro or a gluten-free alternative like quinoa
- 3 cups arugula
- 1/4 cup fresh basil leaves, cut into ribbons
- 1/2 cup chopped cashews
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Preparation
Step 1
Pickled Red Onions: Place the vinegars, water, sugar, and salt in a jar with a tight-fitting lid. Shake until well combined. Add the sliced red onions and refrigerate for at least 24 hours or longer for best flavor.
Step 2
Dressing: Place the vinegar, olive oil, sugar, pepper, and salt in a jar. Crush the garlic clove and drop it into the jar in one or two pieces. Shake to combine. This can be made ahead.
Step 3
Assembly: Toss the grapes and farro with about half of the dressing. Add the arugula, basil, cashews, and a desired amount of pickled red onions. Toss to combine. Add more dressing if needed. Let the salad sit for a few minutes to soak in the dressing.
Step 4
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Chef's notes
The amount of dressing provided is more than needed for 6 servings, allowing for leftovers. Keep the extra dressing for a few days to use again.
For nutritional calculations, only half the dressing amount is considered for 6 servings.
If preparing ahead, mix everything except the dressing, arugula, and basil. These should be added just before serving.
