Arugula Salad with Grapes and Black Pepper Vinaigrette

• Vegan
• Gluten free

• Produce

  • 3 cups Arugula
  • 1/4 cup Basil, fresh leaves
  • 2 1/2 cups California grapes, red
  • 1 clove Garlic
  • 2 Red onions

• Pasta & Grains

  • 2 cups Farro or a gluten free alternative like quinoa, cooked

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 1/2 tsp Salt
  • 1/3 cup Sugar

• Oils & Vinegars

  • 1/3 cup Champagne vinegar
  • 2/3 cup Olive oil
  • 1 1/8 cup Red wine vinegar

• Nuts & Seeds

  • 1/2 cup Cashews

• Liquids

  • 1/3 cup Water

Found on pinchofyum.com

Description

Ingredients

• ¾ cup red wine vinegar
• ⅓ cup champagne vinegar
• ⅓ cup water
• ⅓ cup sugar
• 1 teaspoon salt
• 2 red onions, very thinly sliced
• ⅓ cup red wine vinegar
• ⅔ cup olive oil
• 1 tablespoon sugar
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt
• 1 clove garlic
• 2½ cups red California grapes, halved
• 2 cups cooked farro or a gluten free alternative like quinoa (I found pre-cooked farro in the rice section of the grocery store and it worked great)
• 3 cups arugula
• ¼ cup fresh basil leaves, cut into ribbons
• ½ cup chopped cashews

Directions

• Pickled Red Onions: Place the vinegars, water, sugar, and salt in a jar with a tight fitting - 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 - the idea is that youll 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 - 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.