Arugula Salad With Grilled Apricots and Pistachios
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4cups arugula, preferably wild arugula, washed and spun dry
- Scant ¼ cup pistachios (about 1 ounce), lightly toasted and chopped
- 1tablespoon chopped slivered basil leaves
- 1tablespoon sherry vinegar
- 1teaspoon balsamic vinegar
- Salt and freshly ground pepper
- 4tablespoons extra-virgin olive oil
- 2ounces goat cheese or feta, crumbled
- 8small or 6 large ripe apricots
Nutritional analysis per serving (4 servings)
247 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 6 grams protein; 345 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat a griddle over a hot grill or burner, or preheat an indoor grill.
- Step 2
Combine arugula, half the pistachios, and basil in a large bowl.
- Step 3
Whisk together vinegars, salt and pepper, and 3 tablespoons of the olive oil.
- Step 4
Cut apricots in half and remove pits. Brush cut side with remaining olive oil. Grill for about 2 minutes on the cut side, until seared but intact. Remove from the heat.
- Step 5
Toss together arugula mixture, dressing and half the apricots. Arrange on a platter. Arrange the remaining apricots, goat cheese or feta and remaining pistachios over the top, and serve.
- Advance preparation: You can have the salad and the dressing prepared a few hours ahead but don’t toss until just before serving.
Private Notes
Comments
Fabulous combination of tastes! Fresh apricots mandatory. Sharper vinegar flavor than with sherry and balsamic alone and less olive oil is better. More pistachios---and have to be roasted. Saltiness and sharpness of feta work best.
I seared the apricots in my cast iron pan with in a bit of olive oil and butter, sprinkled on the toasted pistachios and served them with cheese (no salad or dressing.). They were fabulous - next time I'll try them with the arugula.
I used Pomegranate Vinegar as I had no Sherry Vinegar. It gave a bit sweeter dressing against the bitter arugula and was very good. I agree with Bill about less olive oil and more pistachios (I used Trader Joes dry roasted with no added salt) I also used goat cheese but would like to try it with feta. Delicious.
Huge hit. Used peaches, which I “grilled” in a panini press.
Easy recipe that makes the most of seasonal nectarines! Agree with another note to get nectarines on the firmer side — the riper ones got quite soft on the grill. The vinaigrette was a little mismatched for me, next time I’d opt for something lighter with champagne vinegar, EVOO and lemon juice.
Folowed the recipe nd added a halved heritage tomato to the grilling with the apricots—double yum!
Advertisement