This Grape Arugula Salad is the best end-of-summer lunch. The flavors are perfectly balanced and it’s customizable to many dietary needs.Jump to Recipe
I must admit, this Grape Arugula Salad took me by surprise with just how good it was. Not to brag, but every flavor melds together perfect and in unexpected ways to create the most vibrant and satisfying salad. It’s satiating, customizable, and lends itself well to meal prep.
Grape Arugula Salad Ingredients
Baby Arugula: I just bought a standard 5-ounce container at the grocery store! I would say this roughly equates to 4 cups.
Farro: This whole grain is nutty, chewy, and nutrient-packed! I love throwing it in salads. If you’re gluten-free, feel free to substitute quinoa or even rice.
Grapes: I use red seedless grapes here and halve them with a serrated knife (i.e., the type of knife you would use to cut tomatoes).
Gorgonzola Cheese: I’m a huge fan of smelly cheese and it adds so much umami to this salad. However, if you simply can’t stand it, feel free to use a milder cheese such as goat’s cheese. If you’re vegan, go for plant-based feta!
Walnuts: You don’t have to toast them, but like…you have to toast them. If you’re allergic to nuts, go for some toasted pumpkin seeds instead!
White Wine Vinaigrette: The perfect simple dressing to tie it all together.
Make It Your Own:
- Swap out the grain: Try rice, quinoa, or even couscous! It’s all delicious.
- Use a different cheese: Feta or goat cheese would be great. Feel free to even try a plant-based variety!
- Try a different nut or seed: Pumpkin or sunflower seeds, pecans, or slivered almonds would all be great.
- Add protein! Pan-seared salmon or rotisserie chicken would be *chef’s kiss.* You could also use a can of white beans or chickpeas to keep things plant-based.
I hope you’re as obsessed with this Grape Arugula Salad as I am! If you try it out, feel free to leave a rating, review, question or concern. This encourages others to give it a try and helps significantly with Google ratings. You can also tag me on Pinterest, Instagram, and TikTok. It really truly makes my day to hear from you.
More Delicious Summer Salads
- Cornflake Chicken Tender Salad
- Zesty Street Corn Kale Salad (Vegetarian!)
- Flavor Bomb Dill Pesto Pasta Salad
- The Go-To Taco Salad (with fajita veggies!)
- Vegan Triple Sesame Coleslaw (East Asian-Inspired)
- Shawarma-Inspired Chicken Bowls
- Beautiful and Refreshing Strawberry Mint Quinoa Salad
- Summery Roasted & Raw Peach Salad
- Cherry Feta Salad with Zesty Lemon Pepper Dressing
Grape Arugula Salad with Farro
- saucepan with lid
- small frying pan
- Blender or Food Processor (optional)
- 1 5-oz container baby arugula
- 1 cup cooked farro (sub quinoa to make gluten-free)
- 1 cup red seedless grapes halved
- ½ cup gorgonzola or blue cheese crumbled (omit or sub plant-based feta to keep vegan)
- ⅓ cup walnut pieces toasted (sub pumpkin seeds to make nut-free)
White Wine Vinaigrette
- ½ cup olive oil
- ¼ cup white wine vinegar
- juice of one lemon (about 2 tbsp)
- 1 tsp Dijon mustard
- 1 clove garlic peeled and minced
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- First, cook your farro according to package directions. Cook time will vary based on what variety you get.
- While your farro is cooking, go ahead and toast your walnuts if desired. Heat a small frying pan over medium heat and add the walnuts in a single layer. Toast for 3-5 minutes, tossing occasionally. Set aside to cool slightly.
- Next up, make your dressing. Place all ingredients in blender or food processor and blend on high for 30 seconds to 1 minute to ensure everything is well-combined and emulsified. Alternatively, you could place all ingredients in a mason jar with lid tightly shut and shake until all ingredients are well-combined.
- Assemble your salad! Place cooked farro, arugula, and grape halves in a large bowl and toss to combine. Portion into individual bowls and top with toasted walnut pieces and gorgonzola cheese and drizzle with vinaigrette.
Photography by Hope Agresti