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This California Grapes and Radicchio Salad is easy, healthy, and loaded with flavour. Tossed in a tangy Balsamic Maple Vinaigrette and piled high on a bed of creamy labneh, you can’t go wrong. Serve with your favourite grilled protein (I used turkey sausage here) and substitute your favourite bitter lettuce (endive, frisée, watercress, chicory).

California Grapes and Radicchio Salad with Crispy Farro and Sausage

Ingredients You Need For the Grapes and Radicchio Salad

  • Radicchio: Sharp, peppery and bitter radicchio is the perfect vessel to soak up the sweet and tangy Balsamic Maple vinaigrette. It also has a delicious crunchy texture that holds up well even the next day. You can substitute other bitter lettuces, such as endive, frisée, watercress, chicory or any combination of them.
  • Farro: For some texture, crunch and extra protein, try adding some farro the the grapes and radicchio salad. Farro is not gluten-free, but it’s nutrient dense and a delicious change of pace. Boil it first to soften the grains and then toast it in a pan with some olive oil until crispy and golden brown.
  • Sausage: I wanted a quick-and-easy protein to go along with the grapes and radicchio salad so I opted for turkey sausage. Feel free to substitute any pork or lamb sausage you like. Or, try pairing the salad with your favourite grilled protein, like chicken thighs, steak or a pork chop.
  • Walnuts: For even more crunch and some nutty flavour, crumble a handful of raw, unsalted walnuts into the pan with the farro. You can substitute pecans, almonds, hazelnuts or your favourite seeds, such as sesame or sunflower.
  • Green Grapes From California: I like the pop of colour and contrast from using green grapes, but you can just as easily use red. They’re sweet, slightly acidic, and add a pop of juiciness in every bite. They are undoubtedly the star of the show here so be sure to give them a try!
  • Labneh: Serving the salad over a bed of creamy labneh adds an unexpected dimension to the salad. If you want to keep the grapes and radicchio salad dairy-free, simply omit the labneh.

Ingredients You Need for the Balsamic Maple Vinaigrette

  • Extra-virgin olive oil: For best results, use a high-quality extra-virgin olive oil. You can find some helpful tips on choosing quality olive oils in my cookbook.
  • Balsamic vinegar: Just like the olive oil, it’s best to use a high-quality balsamic vinegar here. I do not, however, recommend using a balsamic glaze because it will be much sweeter and the consistency will be much thicker.
  • Maple syrup: The sweetness from the maple syrup will help balance the bitter, peppery radicchio and give the salad a delicious flavour. You can substitute honey if preferred.
  • Garlic: Normally I’d say measure this ingredient with your heart, but in the case of this vinaigrette, one clove is just right.
  • Dijon mustard: A small amount of Dijon will help emulsify the vinaigrette and add a sharp kick of flavour.
  • Whole Grain Mustard: I like the little pops of texture you get from adding whole-grain mustard to the vinaigrette. You can omit it if you don’t have it.
  • Salt and Pepper: Season the vinaigrette to taste with kosher salt and freshly-cracked black pepper.
radicchio and grapes sald with crispy farro

What is Labneh?

Labneh is a type of Middle Eastern soft cheese made from strained yogurt. It’s creamy, slightly tangy and can be a bit sweet depending on the brand – almost like a cross between cream cheese and Greek yogurt.

Labneh is traditionally made by straining yogurt to remove the whey, resulting in a concentrated, rich and creamy spread. It can be eaten plain, drizzled with olive oil and herbs, or used as a dip, spread, or ingredient in various dishes. I personally love to use it as a bed for salads, vegetables and proteins like my Spiced Lamb Meatballs or my Grilled Rosemary Chicken.

California Grapes and Radicchio Salad with Crispy Farro and Sausage

How to Make Labneh at Home

If you can’t find labneh near you, you can try making it from scratch with only 2 ingredients: full-fat Greek yogurt and salt!

  1. In a bowl, combine 4 cups of Greek yogurt with 3/4 teaspoons of kosher salt.
  2. Place a large sieve or colander over another large bowl. Line the sieve with a clean cheesecloth or a muslin cloth and add the salted yogurt. Tie the edges of the cloth together make a pouch.
  3. Hang the pouch over the sink or suspend it over the bowl (tie it to a kitchen faucet or a wooden spoon laid across a large bowl) and let the yogurt strain for 12-24 hours in the fridge. The longer it strains, the thicker the labneh will be.
  4. The labneh is ready when it has a thick and creamy consistency, similar to a softened cream cheese. Taste for seasoning and adjust with salt as desired.
crispy farro toasting in a pan with walnuts

Don’t Skip The Grapes

Whatever you do, DO NOT skip the grapes in this salad. They’re the real star of the show and take the flavours and textures to another level with an unexpected pop of juiciness and sweetness in every bite. I also love that grapes are a natural source of antioxidants and other polyphenols to help support a healthy immune system through the colder months.

red and green grapes from California
California Grapes and Radicchio Salad with Crispy Farro and Sausage

Looking for More Ways to Enjoy Grapes?

This recipe was created in partnership with the California Table Grape Commission. All opinions expressed here are the author’s alone.

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California Grapes and Radicchio Salad with Crispy Farro

This California Grapes and Radicchio Salad with Crispy Farro and Sausage is easy, healthy, and loaded with flavour!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings

Ingredients 

For the Balsamic Maple Vinaigrette:

  • ¼ cup extra-virgin olive oil
  • 1/8 cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 clove garlic, finely grated
  • 1 teaspoon Dijon mustard
  • 1 teaspoon whole grain mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly-cracked black pepper

For the Salad and Sausage:

  • ½ cup farro
  • Kosher salt
  • 1 tablespoon avocado oil
  • 4 turkey sausages, substitute pork or lamb sausage
  • ½ cup walnuts, roughly chopped
  • 1 head radicchio, cut into quarters and leaves separated
  • 2 cups green grapes from California, sliced in half
  • ½ cup labneh, for serving

Instructions 

For the Balsamic Maple Vinaigrette:

  • In a mason jar, combine the olive oil, balsamic vinegar, maple syrup, garlic, Dijon mustard, whole grain mustard, salt and pepper. Seal with a lid, shake vigorously until emulsified, taste for seasoning and adjust with salt and pepper, as desired. Cover and set aside until ready to serve. Leftovers can be refrigerated up to 5 days. Remove from fridge 10 minutes before serving.

For the Salad and Sausage:

  • Bring a small pot of water to a boil. Season the water with ½ teaspoon kosher salt and add the farro. Cook the farro until al-dente, around 15 minutes. Drain the farro and rinse it under cold water to stop the cooking and remove excess starch. Set aside and let the farro dry completely.
  • Preheat a large frying pan over medium-heat. Add the avocado oil and heat until shimmering. Add the sausages and cook until golden brown, around 5 minutes. Flip and cook the other sides until golden brown, around 5 minutes. Repeat the process until the thickest part of the sausages register 165F, around 4 more minutes. Transfer the sausages to a plate, tent with foil, and set aside.
  • Return the frying pan to the heat, add the dried farro and cook, stirring occasionally, until golden brown and slightly crispy, around 10 minutes. Add the walnuts and cook, stirring, until the nuts are golden brown and fragrant, around 4 more minutes.
  • In a bowl, combine the radicchio, green grapes from California and crispy farro. Drizzle half of the balsamic maple vinaigrette overtop and toss everything to coat. Taste the salad and adjust with more vinaigrette, as desired.
  • To serve, spread a layer of labneh onto individual plates. Top with the California grapes and radicchio salad and sausage. Serve immediately.

Video

Nutrition

Calories: 2454kcal, Carbohydrates: 180g, Protein: 117g, Fat: 145g, Saturated Fat: 22g, Polyunsaturated Fat: 47g, Monounsaturated Fat: 67g, Trans Fat: 2g, Cholesterol: 344mg, Sodium: 3437mg, Potassium: 2603mg, Fiber: 23g, Sugar: 81g, Vitamin A: 586IU, Vitamin C: 22mg, Calcium: 381mg, Iron: 11mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About the Author

Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.

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