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This arugula salad with lemon vinaigrette is one of my favorite side dishes to make when I want something fresh, vibrant, and full of flavor. The peppery greens pair beautifully with sweet roasted grapes, crunchy tamari almonds, and salty Parmesan, all brought together with a zesty lemon dressing. It is simple enough for weeknights yet elegant enough for special occasions.
I first made this salad for a small dinner with friends and everyone loved how unexpected the roasted grapes were. Since then it has become my go to when I want to impress with very little effort.
Ingredients
- Fresh arugula: Provides the peppery crisp base of the salad look for leaves that are vibrant and tender
- Red seedless grapes: Bring natural sweetness that balances the arugula’s bite choose firm grapes for best roasting results
- Parmesan cheese: Adds a nutty salty depth shave it thinly for delicate texture
- Whole almonds: Give crunch and richness toast them for the best flavor
- Tamari: Lends a savory umami layer to the almonds use a good quality tamari for richness
- Lemon vinaigrette: Ties all flavors together with bright citrusy zing freshly squeezed juice is key
- Extra virgin olive oil: Enhances the roasting process and adds body to the dressing
- Sea salt and freshly ground black pepper: Season each component perfectly
Step by Step Instructions
- Sauté the Aromatics:
- Preheat your oven to 400°F and line two baking sheets with parchment paper. This ensures the almonds and grapes roast evenly without sticking.
- Roast the Almonds:
- Place almonds on one baking sheet. Drizzle with olive oil sprinkle lightly with salt and pepper then toss with tamari until evenly coated. Roast for 7 to 10 minutes until they turn dark golden and smell fragrant.
- Roast the Grapes:
- Place grapes on the second baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 7 to 15 minutes until soft and just starting to burst. Adjust time depending on grape size.
- Assemble the Salad:
- Place arugula in a wide shallow bowl. Drizzle lightly with lemon vinaigrette and toss gently so every leaf gets coated.
- Finish and Serve:
- Top with roasted almonds roasted grapes and shavings of Parmesan. Taste and adjust seasoning with more salt pepper or vinaigrette if desired then serve immediately.
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My favorite part of this dish is the roasted grapes. They become sweet little bursts that transform the salad into something memorable. I once made this for a holiday table and it disappeared before the main course was served.
Storage Tips
Store leftover salad undressed in an airtight container in the fridge for up to 2 days. Keep roasted grapes and almonds separate and combine just before serving to maintain texture.
Ingredient Substitutions
Use toasted pecans walnuts or pine nuts instead of almonds. Replace Parmesan with goat cheese pecorino or feta for a different flavor profile.
Serving Suggestions
Serve alongside roasted chicken grilled fish or pasta dishes. It also works beautifully as part of a holiday buffet.
Cultural Note
Roasting grapes is a Mediterranean inspired technique that enhances their natural sweetness making them a wonderful pairing with peppery greens like arugula.
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Frequently Asked Questions About Recipes
- → Can I use a different nut instead of almonds?
Yes, toasted pecans, walnuts, or pine nuts are all great options for this salad.
- → What can I substitute for grapes?
Use sliced pears, diced apples, strawberries, or blueberries depending on the season. Dried cranberries also work well.
- → Can I make the dressing ahead of time?
Yes, the lemon vinaigrette can be made up to 2 days ahead and stored in an airtight container in the fridge.
- → Should the grapes be served warm or cooled?
They can be served warm right after roasting or cooled slightly before adding to the salad.
- → Is this salad suitable for vegetarians?
Yes, it is vegetarian. To make it vegan, omit the Parmesan or use a plant-based alternative.
- → Can I skip roasting the grapes?
Yes, but roasting adds a sweet, juicy depth that balances the peppery arugula beautifully.