Best Arugula Salad With Grapes Fennel Gorgonzola And Pecans Recipes

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ARUGULA AND GRAPE SALAD



Arugula and Grape Salad image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/4 cup red wine vinegar
1 generous tablespoon Dijon mustard
1 tablespoon honey
1/2 cup extra-virgin olive oil
4 cups arugula
2 cups red grapes, halved if desired
1 red onion, shaved

Steps:

  • Whisk together the red wine vinegar, Dijon mustard and honey in a small bowl. Slowly add in the olive oil, whisking to emulsify. Mix together the arugula, grapes and onions in a salad bowl. Add dressing to taste, tossing to coat. Serve.

ARUGULA SALAD WITH QUICK-PICKLED GRAPES, FENNEL, PEAR AND BRIE



Arugula Salad with Quick-Pickled Grapes, Fennel, Pear and Brie image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

5 ounces arugula
4 ounces brie, cut into bite-size pieces
1 bulb fennel, trimmed and sliced
1 green pear, cored and sliced
Quick-Pickled Grapes, chilled (see recipe below)
Dressing (see recipe below)
1 cup apple cider vinegar
1 1/2 cups green seedless grapes, cut in half
1/3 cup apple cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon whole grain mustard
Kosher salt and freshly ground black pepper

Steps:

  • To assemble the salad: add the arugula to a large serving bowl. Top with the brie, fennel, pear and grapes. Top with the dressing and toss to combine.
  • Add the vinegar and 1 cup of water to a small saucepan and heat over medium-high heat. Bring the mixture to a simmer, then turn off the heat and add the grapes. Let the grapes sit in the warm liquid for 20 minutes and then drain. Refrigerate in an airtight container for up to 3 days.
  • Add the vinegar, olive oil, mustard and a pinch each of salt and pepper to a jar, secure the lid and shake vigorously to emulsify. Set aside until ready to dress the salad.

GRAPE AND ARUGULA SALAD



Grape and Arugula Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 14

1/4 teaspoon black pepper, ground
1 medium red onion, peeled, sliced into 1/2 moons
3 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
1 clove garlic, fresh minced
4 slices rustic bread
4 cups arugula, washed and dried
1 bulb fennel, cored and thinly sliced
1/2 cup roasted red bell pepper, 1/4 inch thick strips
1/4 cup pine nuts, toasted
1/4 cup parmesan cheese, shaved or grated
1 1/2 cups California green or red seedless grapes, picked from stem and rinsed

Steps:

  • In a small bowl whisk together dressing ingredients.
  • Place red onions in baking dish lined with foil. Drizzle with 2 Tbsp. of prepared dressing and toss well. Cover tightly with foil and bake at 350 degrees for 30 minutes. Remove from oven and let cool.
  • Mix 1 Tbsp. olive oil with crushed garlic. Brush onto bread slices. Broil or grill bread for 1-2 minutes on each side until toasted. Cut bread into strips about 1/2 inch wide. Place bread, roasted onions, arugula, fennel, bell pepper, pine nuts and grapes in large bowl and toss with remaining vinaigrette. Sprinkle with Parmesan and serve.

ARUGULA SALAD WITH GRAPES, FENNEL, GORGONZOLA, AND PECANS



Arugula Salad With Grapes, Fennel, Gorgonzola, and Pecans image

Make and share this Arugula Salad With Grapes, Fennel, Gorgonzola, and Pecans recipe from Food.com.

Provided by HelenG

Categories     Spring

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

4 teaspoons apricot jam
3 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
1 small shallot, very finely minced (about 1 tablespoon)
salt & fresh ground pepper
1/2 small fennel bulb, cored, trimmed of stalks, and sliced very thin (about 1 cup)
5 ounces lightly packed stemmed arugula (about 8 cups)
6 ounces red seedless grapes, halved lengthwise (about 1 cup)
3 ounces gorgonzola, crumbled (3/4 cup)
1/2 cup chopped pecans, toasted

Steps:

  • Whisk jam, vinegar, oil, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Toss fennel with vinaigrette; let stand 15 minutes.
  • Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper.
  • Top with gorgonzola and pecans.

Nutrition Facts : Calories 216.1, Fat 17.6, SaturatedFat 4.2, Cholesterol 10.6, Sodium 216.1, Carbohydrate 12.2, Fiber 2.1, Sugar 7, Protein 5

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to Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans

Arugula salad with grapes, fennel, Gorgonzola, and pecans recipes is an exquisite dish that combines the sweetness of grapes, the mild licorice flavor of fennel, the pungent and creamy taste of Gorgonzola, and the nutty flavor of toasted pecans. This salad recipe is healthy, light, and refreshing, making it a perfect meal for the summer season. Moreover, it is easy and quick to make, saving you time while providing a satisfying dish that is both sweet and savory.
Health Benefits of Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans
This arugula salad recipe is undoubtedly one of the most nutritious dishes that you can enjoy. Here are some of the health benefits that come with consuming this salad. 1. Arugula Arugula is a nutrient-dense leafy green that is packed with vitamins A, C, and K, calcium, iron, and folate. It also contains antioxidants and anti-inflammatory properties that are beneficial to your health. 2. Grapes Grapes are a rich source of antioxidants known as polyphenols that help reduce inflammation and protect against chronic diseases such as cancer and heart disease. They are also rich in fiber, vitamin C, vitamin K, and potassium. 3. Fennel Fennel is a vegetable that has a mild anise flavor and is rich in potassium, vitamin C, and fiber. It also contains antioxidants that help protect against chronic diseases such as cancer and heart disease. 4. Gorgonzola Gorgonzola is a type of blue cheese that is rich in protein, calcium, and vitamin D. It also contains probiotics that promote good gut health and strengthen the immune system. 5. Pecans Pecans are an excellent source of healthy fats, fiber, and protein. They also contain antioxidants that help protect against chronic diseases such as cancer and heart disease.
Preparation of Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans
Here are the ingredients and steps to follow when preparing arugula salad with grapes, fennel, Gorgonzola, and pecans dish. Ingredients
  • 3 cups of arugula leaves
  • 1 cup of seedless grapes, halved
  • 1 fennel bulb, thinly sliced
  • ¼ cup of crumbled Gorgonzola cheese
  • ¼ cup of chopped pecans, toasted
  • 2 tablespoons of olive oil
  • 1 tablespoon of balsamic vinegar
  • Salt and pepper to taste
Preparation
  • 1. Rinse the arugula leaves in cool water and pat dry with a paper towel.
  • 2. Halve the grapes and thinly slice the fennel bulb.
  • 3. Toast the chopped pecans in a pan over medium heat until golden brown.
  • 4. Combine the arugula, grapes, fennel, Gorgonzola, and pecans in a large bowl.
  • 5. In a separate bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
  • 6. Drizzle the dressing over the salad mixture and toss until everything is coated evenly.
  • 7. Serve the salad cold and enjoy!
Variations and Tips on Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans
There are several variations that you can make to the arugula salad with grapes, fennel, Gorgonzola, and pecans recipe to suit your preferences. Here are some tips to help you customize your salad. 1. Greens Arugula can be swapped with other greens such as spinach, kale, or mixed greens. You can also add fresh herbs like basil or mint to add flavor and freshness to the salad. 2. Fruits Grapes can be substituted with other fruit options such as sliced apples, pears, or dried cranberries. 3. Nuts Toasted pecans can be replaced with other nuts such as walnuts, almonds, or cashews. 4. Cheese If you are not a fan of Gorgonzola cheese, you can substitute it with other cheeses such as feta or goat cheese. You can also omit the cheese entirely if you are vegan or lactose intolerant. 5. Dressing The dressing can be customized to your liking by adding more or less vinegar, honey, or mustard. You can also use different types of vinegar such as red wine vinegar or apple cider vinegar.
Conclusion
In conclusion, the arugula salad with grapes, fennel, Gorgonzola, and pecans recipe is an easy, healthy, and delicious meal that is perfect for any occasion. It is packed with nutrients and flavor, making it a crowd favorite. By following the steps and tips provided, you can make this salad your own and enjoy a satisfying dish that is both sweet and savory.
Arugula salad with grapes, fennel, gorgonzola, and pecans is a refreshing and delicious salad that is perfect for summertime. This salad is not only tasty but also nutritious and healthy. It is loaded with nutrients and vitamins that are essential for our body's overall health. In this article, we will provide valuable tips to make arugula salad with grapes, fennel, gorgonzola, and pecans recipes.

Ingredients

Before we get started on making the salad, it is essential to have all the ingredients ready. Here are the essential ingredients for the arugula salad with grapes, fennel, gorgonzola, and pecans recipes: - Arugula - Red Grapes - Fennel Bulb - Gorgonzola Cheese - Pecans - Lemon Juice - Olive Oil - Honey - Salt - Pepper

Tips for Making Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans Recipes

Wash and prepare the arugula well
The first step in preparing the salad is washing and preparing the arugula. Make sure to wash the arugula leaves thoroughly, and remove any tough stems. A good tip is to soak the arugula leaves in cold water for a few minutes to remove any dirt and debris. Once washed, pat the arugula leaves dry with a paper towel to remove excess water.
Use fresh ingredients
The key to any good salad is using fresh ingredients. Make sure to use fresh and ripe grapes, a firm fennel bulb, and quality gorgonzola cheese. Fresh pecans are also essential for the salad's texture and flavor. Fresh ingredients will take your arugula salad with grapes, fennel, gorgonzola, and pecans recipe to the next level.
Toast pecans for added flavor
Toasted pecans add a nice crunch and flavor to the salad. To toast the pecans, place them in a single layer on a baking sheet and bake in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes until fragrant and lightly browned. Once done, remove from the oven and let them cool before adding them to the salad.
Choose the right dressing
Dressing is essential when it comes to arugula salad with grapes, fennel, gorgonzola, and pecans recipes. A light and tangy dressing works well with this salad. A simple dressing made with lemon juice, honey, olive oil, salt, and pepper will complement the salad and add an extra layer of flavor.
Arrange the salad ingredients well
Arranging the salad ingredients well is crucial to achieve a visually appealing salad. Start by placing the arugula on a platter followed by the grapes, sliced fennel bulb, and toasted pecans. Crumble the gorgonzola cheese over the top of the salad. Lastly, drizzle the dressing over the salad evenly.
Allow the salad to rest
After arranging the salad, let it sit for a few minutes before serving. This allows the dressing to penetrate all the ingredients, enhancing the salad's flavor. This way, your guests will enjoy the full flavor and texture of the salad.

Conclusion

Arugula salad with grapes, fennel, gorgonzola, and pecans recipes is a healthy and delicious salad that is perfect for summer. Following the tips mentioned above, you can make a beautiful and tasty salad. Remember to use fresh ingredients, wash and prepare the arugula, toast the pecans for added flavor, choose the right dressing, arrange the ingredients well, and allow the salad to rest. With these tips in mind, your arugula salad with grapes, fennel, gorgonzola, and pecans recipe will be a hit at your next gathering.

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