black pepper vinaigrette

This Arugula Salad has grapes, cashews, pickled red onions, and a simple black pepper vinaigrette. Vegan, vegetarian, gluten free.

Arugula Salad with Grapes and Black Pepper Vinaigrette

red wine vinegar

champagne vinegar

water

sugar

salt

red onions, very thinly sliced

olive oil

black pepper

garlic

red California grapes, halved

cooked farro

arugula

basil

cashews

Pickled Red Onions

Place the vinegars, water, sugar, and salt in a jar with a tight fitting &#8211; shake lid until well combined. Add the sliced red onions. Refrigerate at least 24 hours or longer for best flavor.

Dressing

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 &#8211; the idea is that you&#8217;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.

Assembly

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 &#8211; 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.

Looks and sounds stunning! I'd make it without the farro for a grain free/paleo friendly option! Yum!

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Arugula Salad with Grapes and Black...

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