Grape and Arugula Salad

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  • Yield: 6 servings
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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


  1. In a small bowl whisk together dressing ingredients.
  2. 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.
  3. 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.