Countdown to Thanksgiving T-Minus 14 Days: Arugula Salad with Grapes, Manchego Toasted Pecans

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.

Enjoy!

Heather

Arugula Salad with Grapes, Manchego and Toasted Pecans

Serves 8

  • 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.

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5 Comments

Filed under Fall, Gluten-free, Heather Platt, In Season, Salad, Thanksgiving, Winter

5 responses to “Countdown to Thanksgiving T-Minus 14 Days: Arugula Salad with Grapes, Manchego Toasted Pecans

  1. Pingback: Turkey Day Recipes You Can D.I.Y. | A City Girl's Guide To Life

  2. Pingback: Eat, Drink, and Be Thankful: Thanksgiving Menu 2011 | Three More Big Bites

  3. James

    Great composition on these!

    Like

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