Arugula & Grape Salad With Pecans

It seems appropriate to start this new blog with one of my favorite salads. It’s also 90+ degrees and horribly humid, so there won’t be anything warm coming out my kitchen today!  

This Arugula and grape salad has all the elements of a great main dish or side salad with the bitter greens, the sweet and tart grapes, and the salty and savory crunch of pecans. It’s dressed simply with a drizzle of good grassy extra virgin olive oil, some apple cider vinegar and some cracked black pepper. 

Summer Salads - Arugula and Grape Salad With Pecans

Summer Salads - Arugula and Grape Salad With Pecans

This salad doesn’t have a specific recipe, just scale it up and down as you see fit. As with the majority of my recipes, it serves two generously, or one if you’re famished...ha!

Arugula and Grape Salad With Pecans

  • 5 ounce package of baby arugula

  • 1 handful each of green, red and black seedless grapes

  • 1/2 cup pecans

  • 2 Tbsp extra virgin olive oil

  • 1 Tbsp good apple cider vinegar

  • dash of salt

  • cracked black pepper

  • a drizzle of honey

  1. Thoroughly wash the arugula and spin it dry. Add to your salad bowl

  2. Thoroughly wash the grapes, remove any stems, and cut them in half. Add them to the arugula.

  3. Roughly chop the pecans and add them to the bowl

  4. In a separate bowl, add the oil, the apple cider vinegar, the honey and the salt and pepper. Whisk to combine.

  5. Add the dressing to the salad and toss to mix.

I have a surplus of arugula in my garden right now that is still going strong. I plant it in a raised bed that gets morning sun, and generous amounts of afternoon shade which keeps it from bolting, and I can keep replanting it through 3 seasons. It’s one of my favorite greens so you’ll see it featured here often. 

This Arugula and Grape Salad is a good one to add to your basic recipes because it can easily be made with local ingredients, especially here in upstate NY’s Finger Lakes wine country. It’s also very versatile, add chicken or grilled tofu, even a ribeye would be lovely, or maybe some burrata and a drizzle of excellent balsamic vinegar...which I just so happen to have on hand! 

I’d love to hear your thoughts if you make this, so be sure to comment, or share a photo on Instagram so we can see it!

Enjoy!

Colleen

PS: If you eliminate the honey (and it’s yummy without it since the grapes are sweet) this salad is Whole30 compliant :) 

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