Arugula Salad with Grapes and Black Pepper Vinaigrette

Name: Arugula Salad with Grapes and Black Pepper Vinaigrette
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 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

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 4

Author : Pinch of Yum

arugula salad vegan salad black pepper vinaigrette

Arugula Salad with Grapes and Black Pepper Vinaigrette

Instructions

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Step 1

Place the vinegars, water, sugar, and salt in a jar with a tight fitting – shake lid until well combined. Add the sliced red onions. Refrigerate at least 24 hours or longer for best flavor.

Step 2

Place the vinegar, olive oil, sugar, pepper, and salt in a jar. Crush the garlic clove and just drop it in the jar in one or two pieces – the idea is that you’ll still get some fresh garlic flavor infused into the dressing without the little pieces of raw garlic in the dressing when you serve it. 🙂 Shake to combine. You can make this ahead.

Step 3

Toss the grapes and farro with about half of the dressing. Add the arugula, basil, cashews, and a handful (however much you want) of the pickled red onions. Toss to combine. Add additional dressing if it needs any more – for me, the original amount of dressing was just about right. Let the salad sit for just a few minutes to really get it nice and yummy, soaking in that dressing.

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