Arugula Salad with Grapes and Black Pepper Vinaigrette
View original ↗
Pinch of Yum · by Lindsay Ostrom★ 4.9

Arugula Salad with Grapes and Black Pepper Vinaigrette

NUTRITION · PER SERVING20M COOK
CAL 36%·PRO 20%
CARBS 77G43% OF CAL
8G FIBER19G ADDED27G INTRINSIC24G OTHER45G TOTAL SUGAR
FAT 43G53% OF CAL
7G SAT36G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Peppery arugula with sweet grapes, roasted cashews, and pickled red onions dressed in a sharp black pepper vinaigrette. A bright, crunchy side or light main.

mainamericansaladdairy freegluten freeveganvegetarian
View the full recipe on Pinch of Yum →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 3/4 cup red wine vinegar
  • 1/3 cup champagne vinegar
  • 1/3 cup water
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 2 red onions, very thinly sliced
  • 1/3 cup red wine vinegar
  • 2/3 cup olive oil
  • 1 tablespoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1 clove garlic
  • 2 1/2 cups red California grapes, halved
  • 2 cups cooked farro or a gluten free alternative like quinoa
  • 3 cups arugula
  • 1/4 cup fresh basil leaves, cut into ribbons
  • 1/2 cup chopped cashews
PREP
15M
SODIUM
892MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.