Arugula Salad with Lemon Vinaigrette (Printable Version)
Crisp arugula with bright lemon dressing, nutty Parmesan, crunchy tamari almonds, and juicy roasted grapes.
# Ingredients:
→ Salad Base
01 -
6 cups fresh arugula
02 -
1 cup red seedless grapes
03 -
¼ cup shaved Parmesan or pecorino cheese
→ Tamari Almonds
04 -
½ cup whole almonds
05 -
½ tablespoon tamari
06 -
Extra-virgin olive oil, for drizzling
07 -
Sea salt and freshly ground black pepper
→ Dressing
08 -
Lemon vinaigrette
# Steps:
01 -
Preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment paper.
02 -
Place the almonds on the first sheet and the grapes on the second. Drizzle both with olive oil and sprinkle with salt and pepper. Toss the almonds with the tamari.
03 -
Roast the almonds for 7 to 10 minutes, until dark and toasty. Roast the grapes for 7 to 15 minutes, until they're soft and just beginning to burst. The timing will depend on the size of the grapes.
04 -
Place the arugula in a large shallow bowl and toss with drizzles of the lemon vinaigrette. Top with the roasted almonds, roasted grapes, and Parmesan shavings. Season to taste with additional salt and pepper if needed.
# Notes:
01 -
For a make-ahead option, prepare the dressing and toast the almonds up to 2 days in advance. Store the dressing in an airtight container in the refrigerator and keep the almonds at room temperature.
02 -
You can substitute the almonds with toasted pecans, walnuts, or pine nuts for variety.
03 -
Consider seasonal fruit alternatives: pears or apples in fall/winter, strawberries in spring, or blueberries in summer.