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.
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
Instructions
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- 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.
- 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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