Last year I had my Thanksgiving menu planned a few weeks in advance and emailed it to one of the sous-chefs at my restaurant for approval. He told me that the one problem with the traditional Thanksgiving table is that it tends to be too heavy and suggested I add an extra leafy green item. Although salad is not a traditional Thanksgiving comfort food, it will balance out the meal in a light refreshing way.
This arugula salad is great because it incorporates the familiar nutty and fruity flavors of fall. And remember what I said about keeping things as simple as possible? Here you go! This recipe won’t take up space in your over-populated oven on Thanksgiving Day and only takes a few minutes to throw together.
Arugula Salad with Grapes, Manchego and Toasted Pecans
- 1 1/2 teaspoons red wine vinegar
- 1 tablespoon champagne vinegar
- 1 tablespoon fig jam
- 5 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 freshly ground pepper
- 2 medium bunches arugula, rinsed well and thick stems removed
- 1/3 cup pecans, toasted and roughly chopped
- 1/2 cup red grapes, halved
- 1/8 lb Manchego cheese thinkly sliced
In a small bowl, whisk together vinegars and fig jam. Slowly whisk in olive oil until combined. Season dressing with salt and pepper.
In a large salad bowl, combine arugula, pecans, grapes and manchego. Toss with dressing and serve.