I recently discovered a patch of arugula in my garden that reseeded itself from last year, so I decided to turn it into a salad. I’ve quickly fallen for arugula salad — its peppery bite pairs beautifully with sweet grapes and a tangy-sweet dressing. Add candied pecans for crunch, and you get a delightful contrast of flavors and textures: peppery greens, juicy grapes, and crunchy, sweet nuts.
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Arugula Salad with Grapes & Candied Pecans with Maple Vinaigrette
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
A perfectly balanced arugula salad both in flavor and texture.
Ingredients:
- 1/4 cup candied walnuts or pecans (use candied pecans for best texture)
- 2 cups fresh arugula, loosely packed
- 2/3 cup red seedless grapes, halved or sliced as desired
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white or dark balsamic vinegar
- 2 teaspoons pure maple syrup, or to taste
- 1/4 teaspoon prepared mustard (optional)
- A few dashes of garlic powder
- Salt and freshly ground black pepper to taste
- Crumbled goat cheese, feta, or cream cheese (optional)
Salad for Two:
For the Maple Vinaigrette Dressing:
Instructions:
- Prepare candied nuts ahead of time or use a prepared candied nut recipe, substituting pecans if you prefer. Set aside to cool.
- Place the arugula in a serving bowl. Add the halved or sliced grapes and the candied nuts.
- Whisk together the olive oil, balsamic vinegar, maple syrup, mustard (if using), garlic powder, salt, and pepper. Taste and adjust sweetness or acidity as needed.
- Just before serving, drizzle the dressing a teaspoon at a time over the salad and toss gently to lightly coat the leaves and other ingredients.
- Top with crumbled cheese if desired and serve immediately to preserve the crisp textures.
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