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Arugula Salad with Lemon Vinaigrette

Arugula Salad with Lemon Vinaigrette: A Perfect Balance of Sweet and Savory

This arugula salad is a fresh, peppery, and nutrient-packed dish with a delightful balance of roasted grapes, tamari-toasted almonds, and a tangy lemon vinaigrette.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 6 cups fresh arugula
  • 1 cup red seedless grapes
  • ½ cup whole almonds
  • ¼ cup shaved Parmesan or pecorino
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper, to taste
  • For the Dressing:
  • ¼ cup fresh lemon juice
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, minced
  • Salt and black pepper, to taste
  • 1 teaspoon apple cider vinegar (optional)
  • For the Tamari Almonds:
  • ½ cup whole almonds
  • ½ tablespoon tamari
  • ½ teaspoon smoked paprika (optional)

Instructions

  1. Preheat oven to 400°F and line two baking sheets with parchment paper.
  2. Place almonds on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss with tamari and smoked paprika.
  3. Spread grapes on a separate baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper.
  4. Roast almonds for 7-10 minutes until toasted, and grapes for 7-15 minutes until softened and slightly bursting. Allow to cool.
  5. In a small bowl, whisk together lemon juice, Dijon mustard, honey (or maple syrup), garlic, apple cider vinegar, salt, and black pepper.
  6. Slowly drizzle in olive oil while whisking until emulsified. Adjust seasoning as needed.
  7. In a large bowl, add arugula and drizzle with some of the vinaigrette. Toss to coat.
  8. Scatter roasted almonds and grapes over the greens.
  9. Top with shaved Parmesan or pecorino.
  10. Drizzle with additional vinaigrette, season with salt and black pepper, and serve immediately.

Notes

Customize with different cheeses, nuts, or proteins like grilled chicken or shrimp for a heartier meal!

  • Author: Alexandra Roa
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 280
  • Sugar: 6g
  • Sodium: 320mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 5mg

Keywords: arugula salad, lemon vinaigrette, healthy salad, roasted grapes