An elegant salad for date night, my Whipped Ricotta, Grape, and Arugula Salad is simple and inviting. A layer of lemon whipped ricotta is topped gently with an arugula salad that I toss in lemon thyme vinaigrette. Creamy with the crunch from the arugula, this is a restaurant-worthy salad at home.
Whipped Ricotta, Grape, and Arugula Salad
When then season switches to Fall, everywhere I look on social media, it’s about the cozy. It’s sweaters and soup as far as the eye can see. And why not? I love sweaters and soup!
But the Fall salad, though not as celebrated, is still unique and something to love about the season. Apples, butternut squash, pumpkin seeds, and pecans all bring a bit of autumn to a plate of greens. Dressed with an apple cider vinaigrette or a maple dressing, and it’s Fall.
But as were transitioning into autumn, I wanted to share a salad that looks toward the start of autumn without shedding it’s summer skin entirely. My Whipped Ricotta, Grape, and Arugula Salad does exactly that. The salad starts with a layer of lemon whipped ricotta, which brings a bit of heft to this otherwise simple arugula salad. I toss arugula, grapes, and basil, then add in my lemon thyme vinaigrette before serving the salad on top of the whipped ricotta. Top with pine nuts and you have a gorgeous, September ready salad.
To me, the addition of the whipped ricotta, alongside the grapes and thyme give this some subtle early Fall nods without going full on November. I like to serve it as a quick addition to my No Cook Date Night Menu. It’s lovely alongside a September freeze cocktail and an Italian tuna and mozzarella focaccia.
And as Fall progresses, this one is easy to change up to embrace the season! Replace the honey in the dressing with maple, add some pecans, and switch out grapes with apples and this salad is ready for the Thanksgiving table. It’s versatile and simple, and perfect for September.
Lemon Whipped Ricotta, Grape, and Arugula Salad
Ingredients
Method
- Start with the Lemon Thyme Vinaigrette: In a mason jar, combine the lemon juice, zest, olive oil, thyme, mustard, honey, apple cider vinegar, and a pinch of salt and pepper. Secure the lid tightly and shake for 30 seconds to emulsify. Taste and adjust seasonings as necessary.
- In a medium size bowl, combine the arugula, grapes, and basil. Toss and set aside.
- In a small bowl, whip the ricotta with lemon zest, juice, olive oil, salt, and pepper until light and airy. Spread on the bottom or your serving plate. Then toss the arugula salad with the dressing. Place the salad on top of the whipped ricotta. Top with pine nuts. Serve immediately and enjoy!
Hosting Notes
- The components of this salad can be made in advance, but I would wait to assemble until ready to serve. You could definitely make the salad dressing and the whipped ricotta in advance. But I would wait to dress the salad and assemble it on top of the ricotta right before dinner time. Once you assemble it, the arugula can start to wilt a bit, and the ricotta may release some water–which is a less than appealing look on a salad. So serve it fresh and enjoy!
- I served this salad with pine nuts, but I think there are a host of nuts that would be appealing here in the Fall. Pistachios would add a buttery, spiced bite. And toasted pecans would be gorgeous as you get closer to Thanksgiving (or even on the Thanksgiving table!). I think there’s a nice case for sliced, toasted almonds too, especially when served alongside the amaretto in my September Freeze cocktail and in the amaretto mascarpone of my no cook date night parfaits. Pomegranate seeds would also be lovely here.
- This is an extremely versatile dressing and can be used as an everyday vinaigrette just to keep on hand. It would go well as a marinade for chicken too.
- If you’d like to drive home the Fall flavor here as you get further into the season, add a bit of roasted butternut squash to the mix. So swoony.
A September Full of Salads
My Whipped Ricotta, Grape, and Arugula Salad is a lovely way to kick off Fall entertaining. I serve it as a special addition to date night for my No Cook Date Night Menu. It perfectly complements my apple cider white wine frozen cocktail and Italian tuna and mozzarella focaccia sandwiches!
If you’d like to serve a salad with a bit more bite, try my Maple Roasted Brussels Sprout Farro Salad with this menu. The farro makes it heartier, but it still brings an ode to fall with the maple and Brussels. So good. Or try my Simple Arugula Salad with Lemon Parmesan Vinaigrette for a lighter touch. The lemon parmesan goes really well with the lemon in the tuna salad. My Crispy Chickpea and Couscous Salad is always a winner and would definitely add a more substantial salad for date night.
I love this time of year, right smack between summer and fall. The recipe options are endless, and it’s the perfect time to play with food that’s a bit lighter but still gets a Fall glow up.
