Arugula Salad with Grapes and Toasted Hazelnuts

This refreshing summer salad brings together crispy arugula, fresh red grapes and crunchy hazelnut, drizzled with olive oil and vinegar.

Number of servings : 4

Prep time: 20 minutes

Cooking time: Ready in under 30 minutes

Type of meal : | Salads | Salads

Special diet :


50 ml (¼ cup) hazelnuts
250 ml (1 cup) seedless red grapes, halved
75 ml (⅓ cup) extra-virgin olive oil
30 ml (2 tbsp) balsamic vinegar
1 litre (4 cups) arugula, rinsed and spun dry
Salt and freshly ground pepper, to taste


  1. Preheat oven to 180°C / 350°F.
  2. On a baking sheet, toast the hazelnuts in the oven for about 10 minutes or until browned.
  3. Spread the nuts on a tea towel, fold the towel over to cover, and rub vigorously to remove the skins.
  4. In a bowl, combine the nuts, grapes, oil and vinegar.
  5. Add the arugula, toss gently and season with salt and pepper.
  6. Divide the salad on 4 plates and serve immediately.

Nutritional information: