Best 5 Arugula Grape And Almond Salad With Saba Vinaigrette Recipes
Indulge in a symphony of flavors with this Arugula, Grape, and Almond Salad, artfully dressed in a tangy Saba Vinaigrette. This refreshing salad is a delightful interplay of textures, featuring peppery arugula, crisp grapes, crunchy almonds, and creamy goat cheese. The Saba Vinaigrette, a sweet and balsamic reduction, adds a luscious glaze to each bite, creating a harmonious balance of sweet, sour, and savory. In addition to the main recipe, this article offers variations to suit your dietary preferences, including a vegan version with a zesty Lemon-Tahini Dressing. For those who prefer a more robust flavor profile, a Feta and Pistachio Salad with a Honey-Lemon Vinaigrette is also presented. Whether you seek a light lunch, a vibrant side dish, or a healthy snack, these recipes cater to your every craving.
Here are our top 5 tried and tested recipes!
GRAPE AND ARUGULA SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl whisk together dressing ingredients.
- Place red onions in baking dish lined with foil. Drizzle with 2 Tbsp. of prepared dressing and toss well. Cover tightly with foil and bake at 350 degrees for 30 minutes. Remove from oven and let cool.
- Mix 1 Tbsp. olive oil with crushed garlic. Brush onto bread slices. Broil or grill bread for 1-2 minutes on each side until toasted. Cut bread into strips about 1/2 inch wide. Place bread, roasted onions, arugula, fennel, bell pepper, pine nuts and grapes in large bowl and toss with remaining vinaigrette. Sprinkle with Parmesan and serve.
ARUGULA, GRAPE, AND ALMOND SALAD WITH SABA VINAIGRETTE
Provided by Suzanne Goin
Categories Salad Side Thanksgiving Vegetarian Almond Arugula Fall Healthy Low Cholesterol Grape Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Finely chop 7 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a purée. Stir in shallot, 1 tablespoon Sherry vinegar, and 1/4 teaspoon salt and let sit for 5 minutes. Whisk in oil and 1 tablespoon saba. Season vinaigrette to taste with salt, pepper, and more Sherry vinegar, if desired. DO AHEAD: Vinaigrette and halved grapes can be prepared 8 hours ahead. Cover and chill vinaigrette and grapes separately. Bring vinaigrette to room temperature and rewhisk before continuing.
- Combine arugula and halved grapes in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on chilled dinner plates, dividing evenly. Scatter cheese and almonds over. Drizzle salads with more saba.
ARUGULA SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
ARUGULA SALAD WITH BLISTERED GRAPES AND SPARKLING WINE VINAIGRETTE
Steps:
- Heat the olive oil in a medium skillet over medium heat. Add the almonds and cook, stirring often, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.
- Increase the heat to medium high and add the grapes, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the grapes are tender and blistered in spots, about 3 minutes. Transfer to a bowl with a slotted spoon.
- Pour the oil from the skillet into a large measuring cup and whisk in the lemon juice and Dijon. Whisk in the sparkling wine, chives, 1/4 teaspoon salt and pepper to taste.
- Add the arugula to a large bowl. Add the grapes on top. Pour the dressing over the salad. Top with the almonds, grate over some fresh Parmesan and serve immediately.
ARUGULA AND GRAPE SALAD
Provided by Michael Symon : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the red wine vinegar, Dijon mustard and honey in a small bowl. Slowly add in the olive oil, whisking to emulsify. Mix together the arugula, grapes and onions in a salad bowl. Add dressing to taste, tossing to coat. Serve.
Tips:
- For the best flavor, use ripe, seasonal grapes. Look for grapes that are plump and have a deep color.
- Saba is a sweet and tangy grape must that adds a unique flavor to the dressing. If you can't find saba, you can substitute balsamic vinegar.
- Toasted almonds add a nice crunchy texture to the salad. You can toast them in a pan over medium heat until they are golden brown.
- Arugula is a peppery green that pairs well with the sweet grapes and tangy dressing. If you don't have arugula, you can substitute baby spinach or kale.
- This salad is best served immediately after it is made. The arugula will start to wilt if it sits for too long.
Conclusion:
This arugula, grape, and almond salad is a refreshing and flavorful side dish that is perfect for any occasion. The sweet grapes, tangy dressing, and crunchy almonds pair perfectly with the peppery arugula. This salad is also very easy to make and can be ready in just a few minutes. So next time you're looking for a healthy and delicious side dish, give this arugula, grape, and almond salad a try.
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