Best 3 Arugula Salad With Grilled Apricots And Pistachios Recipes

Arugula Salad with Grilled Apricots and Pistachios: A Delightful Summer Dish

As the sun shines brighter and the days grow longer, our taste buds crave lighter and more refreshing meals. This arugula salad, adorned with grilled apricots, crunchy pistachios, and a tangy lemon-honey dressing, is a perfect symphony of flavors that embodies the essence of summer. The smoky sweetness of the grilled apricots complements the peppery bite of arugula, while the pistachios add a nutty texture and a touch of color. Drizzled with a vibrant lemon-honey dressing, this salad bursts with freshness, making it an ideal side dish for grilled meats or a light and satisfying lunch. This recipe offers a delightful twist to the classic arugula salad, and with its simple preparation and vibrant flavors, it's sure to become a summer staple.

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ARUGULA SALAD WITH GRILLED FRUIT

Arugula Salad with Grilled Fruit image

Provided by Giada De Laurentiis

Categories side-dish

Time 8m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup white balsamic vinegar
1 shallot, minced
6 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 apricots, halved, stones removed, see Cook's Note*
1 tablespoon extra-virgin olive oil
3 ounces pancetta, thinly sliced
8 cups (7 ounces) baby arugula
1/2 cup coarsely chopped, skinned and toasted hazelnuts

Steps:

For the Vinaigrette: Combine the balsamic vinegar and shallot in a small bowl. Slowly pour the olive into the bowl, whisking constantly. Season with salt and pepper.
For the Arugula Salad: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the apricots with the olive oil and grill for 2 minutes on each side. On the other side of the grill cook the pancetta slices on each side, until crispy, about 1 to 2 minutes.
To serve: Place the arugula in a large salad bowl. Slice the grilled apricots and add to the bowl. Add the vinaigrette and toss to lightly coat the arugula. Crumble the pancetta over the top and sprinkle with the hazelnuts. Serve immediately.
*Cook's Note: You can use any stone fruit such as peaches or plums. Red apples or figs are also great alternatives.

EASY ARUGULA SALAD

Easy Arugula Salad image

So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes

Provided by KELLID26

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
¼ cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

Steps:

In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
Divide salad onto plates, and top with slices of avocado.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g

ARUGULA SALAD WITH GRILLED PEARS, PISTACHIOS AND RICOTTA SALATA

Arugula Salad with Grilled Pears, Pistachios and Ricotta Salata image

Provided by Diane Kochilas

Categories Salad Cheese Appetizer Fourth of July Vegetarian Father's Day Backyard BBQ Lunch Salad Dressing Pear Pistachio Arugula Summer Grill/Barbecue Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 cup shelled pistachios
4 large pears, peeled, cored, and halved
2 tablespoons extra virgin olive oil
4 (1/3-inch-thick) round slices ricotta salata or Greek manouri cheese
8 cups trimmed, torn arugula leaves
For the dressing
1/4 cup extra virgin olive oil
4 tablespoons honey
4 tablespoons balsamic vinegar
2 tablespoons fresh orange juice
1 teaspoon chopped fresh thyme
1/2 teaspoon crushed pink peppercorns
Salt and freshly ground black pepper to taste

Steps:

Heat the grill to medium.
Place the pistachios in a shallow, heavy pan and place on the grill rack. Pull down the lid (make sure the ventilation holes are open), and smoke for about 3 minutes. Open the lid once, shake the pan back and forth to keep the nuts from burning, and continue smoking another minute or two, until lightly browned. Remove and set aside.
In a medium bowl, toss the pears with the olive oil. Place on the hottest part of the grill rack, turning until there are light grill marks on each of the pear wedges, about 3 minutes. Remove.
Place the cheese rounds on the grill rack over the medium-hot spot on the grill and cook just until the cheese is branded lightly with grill lines. Flip carefully and repeat on the other side. Remove.
Divide the arugula evenly among four plates. Cut each cheese round into quarters. Top the arugula with alternating wedges of grilled ricotta salata and grilled pears. Add the smoked pistachios.
Make the dressing:
Whisk together all the dressing ingredients until smooth and pour in equal amounts over each salad. Serve.

Tips:

Use fresh, ripe ingredients for the best flavor.
If you don't have a grill, you can roast the apricots in the oven at 400 degrees Fahrenheit for about 15 minutes, or until they are softened and slightly caramelized.
To make the dressing, you can use either olive oil or avocado oil. If you are using olive oil, choose a light or extra-virgin olive oil for the best flavor.
You can add other ingredients to the salad, such as crumbled feta cheese, goat cheese, or chopped walnuts.
Serve the salad immediately after it is made, while the apricots are still warm.

Conclusion:

This arugula salad with grilled apricots and pistachios is a delicious and refreshing summer dish. It is perfect for a light lunch or dinner, and it can also be served as a side dish at a barbecue or potluck. The combination of sweet apricots, salty pistachios, and tangy dressing is sure to please everyone at your table.