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Arugula Salad with Lemon Vinaigrette Recipe
Amy

Arugula Salad with Lemon Vinaigrette

This Arugula Salad with Lemon Vinaigrette is a vibrant, refreshing dish that brings a burst of flavor to your table in just 20 minutes. The peppery arugula pairs perfectly with the zesty, tangy vinaigrette, creating a harmonious balance of bold and bright tastes.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
  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.
  3. 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.
  4. 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.
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