Best 7 Arugula Salad With Quick Pickled Grapes Fennel Pear And Brie Recipes
Arugula salad is a refreshing and flavorful dish that can be enjoyed as a light lunch or a side salad. This recipe combines the peppery flavor of arugula with the sweetness of pickled grapes, the crunch of fennel and pear, and the creamy richness of brie cheese. The quick pickled grapes add a pop of acidity and brightness to the salad, while the fennel and pear provide a sweet and crisp contrast to the arugula. The brie cheese adds a creamy and nutty flavor that brings all of the elements of the salad together.
Check out the recipes below so you can choose the best recipe for yourself!
ARUGULA-FENNEL SALAD
A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.
Provided by chrissiek
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g
ARUGULA AND GRAPE SALAD
Provided by Michael Symon : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 7
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 GRAPES, FENNEL, GORGONZOLA, AND PECANS
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
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
SHAVED FENNEL AND ARUGULA SALAD
Provided by Becky Kelso
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with sea salt and pepper.
- Toss arugula, fennel, and olives in large bowl with dressing. Sprinkle cheese over.
ARUGULA SALAD WITH PEARS, OVEN-DRIED GRAPES, AND ROASTED-SHALLOT VINAIGRETTE
Categories Salad Blender Fruit Leafy Green Onion Side Bake Thanksgiving Vegetarian Pear Arugula Fall Healthy Grape Shallot Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 250°F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
- Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.
- With blender running, gradually blend in remaining 3/4 cup oil. Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
- Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.
ARUGULA SALAD WITH FENNEL, PEAR, & SHAVED PARMESAN RECIPE - (3.8/5)
Provided by Trix
Number Of Ingredients 8
Steps:
- Note: Spinach can be used in place of arugula, and walnuts or pecans may be included for added richness and crunch. To make dressing, whisk together lemon juice, olive oil, mustard, and salt. Combine arugula, fennel, and pear slices in a large bowl. Add dressing and lightly toss. Top with shaved Parmesan and garnish with fennel fronds.
ARUGULA SALAD WITH FENNEL AND PINE NUTS
Make and share this Arugula Salad With Fennel and Pine Nuts recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine arugula, fennel, red pepper and pinenuts.
- In a small bowl, whisk remaining ingredients until well blended. Pour over salad and toss well.
Nutrition Facts : Calories 492.8, Fat 47.1, SaturatedFat 6.4, Cholesterol 7.3, Sodium 186.9, Carbohydrate 14.9, Fiber 5.1, Sugar 2.7, Protein 8.7
Tips:
- For a sweeter salad, use ripe pears. For a tarter salad, use unripe pears.
- Use a good quality olive oil and balsamic vinegar. This will make a big difference in the flavor of the salad.
- If you don't have any fennel seeds, you can use a pinch of anise extract.
- If you don't have any quick-pickled grapes, you can make your own by following the recipe in the link below.
- This salad is best served fresh. However, you can store it in the refrigerator for up to 2 days.
Conclusion:
This arugula salad is a delicious and refreshing way to enjoy the flavors of fall. The combination of sweet and tart flavors, along with the crunchy texture of the arugula and fennel, makes this salad a perfect side dish or light lunch.
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