Best 3 Grilled Pork With Arugula And Grape Salad Recipes

Fire up the grill and prepare your taste buds for an extraordinary dish that harmonizes the bold flavors of grilled pork with the refreshing lightness of arugula and grape salad. This culinary masterpiece captivates with its smoky aromas, zesty vinaigrette, and the delightful interplay of textures. Whether you're hosting a backyard barbecue or seeking an elegant dinner option, this grilled pork with arugula and grape salad will tantalize your senses and leave you craving more.

Here are our top 3 tried and tested recipes!

GRILLED PORK WITH ARUGULA-GRAPE SALAD

Grilled Pork With Arugula-Grape Salad image

This is a delicious and quick dinner. I love the way the flavors blend together with the tanginess of the the balsamic vinegar, the sweetness of the grapes, and the saltiness of the pork and cheese. On top of that, it looks like something you'd get in a five star restaurant and it only takes 20 minutes to make and costs less than $10 for 4 servings!

Provided by AZFoodie

Categories Pork

Time 20m

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 medium shallot, finely chopped
2 tablespoons balsamic vinegar
2 teaspoons thyme, freshly chopped
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil
20 ounces boneless pork chops
3/4 cup red seedless grapes, halved
4 cups baby arugula
1/2 cup goat cheese, crumbled

Steps:

Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil, starting with a few drops and adding the rest in a steady stream.
Put the pork chops in a shallow dish and season all over with salt. Add the remaining 1 teaspoon thyme and 3 tablespoons of the dressing. Coat the pork and set aside to marinate for 5 minutes.
Heat a grill pan over medium-high heat. Grill the pork until cooked through but still moist, 4 to 5 minutes per side.
Add the grapes and arugula to the remaining dressing and toss to coat. Transfer the pork chops to a serving platter or individual plates; top with the salad and sprinkle with the goat cheese.

GRILLED PORK WITH ARUGULA-AND-GRAPE SALAD

Grilled Pork with Arugula-and-Grape Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 shallot, finely chopped
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 boneless pork chops (about 5 ounces each)
3/4 cup red seedless grapes, halved
4 heaping cups baby arugula
1/2 cup crumbled gorgonzola or other blue cheese

Steps:

Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the olive oil, starting with a few drops and adding the rest in a steady stream.
Put the pork chops in a shallow dish and season all over with salt. Add 3 tablespoons of the dressing and the remaining 1 teaspoon thyme. Rub all over the pork and let marinate 5 minutes.
Heat a grill pan over medium-high heat. Grill the pork until just cooked through, 4 to 5 minutes per side.
Add the grapes and arugula to the remaining dressing and toss to coat. Transfer the pork chops to a serving platter or individual plates; top with the salad and sprinkle with the gorgonzola.

Nutrition Facts : Calories 480, Fat 33 grams, SaturatedFat 11 grams, Cholesterol 98 milligrams, Sodium 839 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 34 grams, Sugar 7 grams

GRILLED PEACH, RICE & ARUGULA SALAD

Grilled Peach, Rice & Arugula Salad image

This hearty salad was created when I needed to clear out some leftovers from the fridge-and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. -Lauren Wyler, Dripping Springs, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 tablespoons cider vinegar
2 tablespoons Dijon mustard
2 tablespoons canola oil
2 tablespoons maple syrup
1 tablespoon finely chopped shallot
1/4 teaspoon cayenne pepper
SALAD:
1 package (8.8 ounces) ready-to-serve long grain and wild rice
2 medium peaches, quartered
6 cups fresh arugula (about 4 ounces)
6 bacon strips, cooked and crumbled
1/2 cup crumbled goat cheese

Steps:

For dressing, whisk together first 6 ingredients., Prepare rice according to package directions; cool slightly. Place peaches on a lightly oiled grill rack over medium heat. Grill, covered, until lightly browned, 6-8 minutes, turning occasionally., To serve, add bacon and 1/4 cup dressing to rice. Line a platter with arugula; top with rice mixture and peaches. Drizzle with remaining dressing; top with cheese.

Nutrition Facts : Calories 218 calories, Fat 11g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 530mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

Tips:

To ensure the pork is cooked thoroughly and evenly, use a meat thermometer to check that it has reached an internal temperature of 145°F (63°C).
If you don't have arugula, you can substitute baby spinach or watercress.
If you don't have champagne vinegar, you can use white wine vinegar or apple cider vinegar.
To make the salad more substantial, you can add cooked quinoa, farro, or lentils.
For a vegetarian version of this dish, you can omit the pork and add roasted vegetables, such as zucchini, bell peppers, or mushrooms.

Conclusion:

Grilled Pork with Arugula and Grape Salad is a delicious and refreshing dish that is perfect for a summer meal. The tender pork is complemented by the peppery arugula, sweet grapes, and tangy dressing. This salad is also a good source of protein, fiber, and vitamins. Whether you're serving it as a main course or a side dish, this salad is sure to be a hit.