Go Back
Arugula salad with grapes, farro, basil, cashews, and pickled onions in a ceramic bowl

Arugula Salad with Grapes and Black Pepper Vinaigrette

Arugula salad with grapes is a fresh, flavorful salad with a satisfying mix of peppery greens, juicy fruit, chewy grains, and crunchy toppings. It is a bright and balanced dish that works well when you want a salad with plenty of texture and bold vinaigrette flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 1 day
Total Time 1 day 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 351
Ingredients Method Notes

Ingredients
  

Pickled Red Onions
  • 3/4 cup red wine vinegar
  • 1/3 cup champagne vinegar
  • 1/3 cup water
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 2 red onions, very thinly sliced
Black Pepper Vinaigrette
  • 1/3 cup red wine vinegar
  • 2/3 cup olive oil
  • 1 tablespoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1 clove garlic
Salad
  • 2 1/2 cups red grapes, halved
  • 2 cups cooked farro or a gluten free alternative like quinoa
  • 3 cups arugula
  • 1/4 cup fresh basil leaves, cut into ribbons
  • 1/2 cup chopped cashews

Method
 

Pickled Red Onions
  1. Combine the vinegars, water, sugar, and salt in a jar with a tight-fitting lid and shake until combined.
  2. Add the thinly sliced red onions to the mixture. Cover and refrigerate for at least 24 hours or longer for the best flavor.
Black Pepper Vinaigrette
  1. Add the red wine vinegar, olive oil, sugar, black pepper, and salt to a jar.
  2. Crush the garlic clove and place it in the jar in one or two pieces to infuse the dressing without leaving garlic pieces throughout.
  3. Secure the lid and shake until the vinaigrette is combined. Prepare ahead if desired.
Assembly
  1. Toss the grapes and farro with about half of the vinaigrette until coated.
  2. Add the arugula, basil, cashews, and a handful of pickled red onions, then toss to combine.
  3. Add more dressing if needed and allow the salad to sit briefly before serving so the flavors can blend.

Notes

The amount of dressing makes more than needed for 6 servings, but the extra can be kept for preparing the salad again. For nutrition calculations, only half of the dressing amount was counted for 6 servings. If preparing ahead, combine everything except the dressing, arugula, and basil, then add those ingredients right before serving.