Grape, Avocado and Arugula Salad combines bright, peppery arugula with sweet, crisp grapes and creamy avocado for a fresh, elegant side. The salad is naturally gluten free and is finished with a lightly creamy Cabernet Sauvignon dressing—made with a touch of rice vinegar and Dijon mustard plus a small dollop of sour cream for balance. It’s a lovely alternative to a typical vinaigrette.
This salad is light but satisfying, making a great accompaniment to a main course or a bright starter. If you enjoy arugula with fruit, try other combinations such as watermelon and feta or berries with goat cheese for similar flavor contrasts using sweet fruit and peppery greens.
Ingredients Needed to Make Grape and Avocado Arugula Salad
- Cabernet Sauvignon: Adds fruity depth to the dressing; substitute another red wine if preferred.
- Rice vinegar: Provides brightness; apple cider or white wine vinegar can be used instead.
- Dijon mustard: A touch for tang and emulsification.
- Shallots: Mild onion flavor; mince finely for the dressing.
- Extra virgin olive oil: Use a good-quality oil for best flavor.
- Sour cream: A tablespoon creates a slightly creamy dressing; plain Greek yogurt is a good substitute.
- Arugula: Peppery greens that pair well with fruit; substitute baby spinach or mixed greens if desired.
- Belgian endive (optional): Adds a pleasant bitter crunch.
- Red seedless grapes: Halved; green grapes can be used if preferred.
- Ripe avocado: Peeled, pitted and cubed; choose one with slight give.
- Salt and freshly ground pepper: To taste.
How to Make Grape and Avocado Arugula Salad
Make the Dressing
Whisk the wine, rice vinegar, Dijon mustard and minced shallot in a small bowl. Slowly whisk in the olive oil until combined, then whisk in the sour cream. Season with sea salt and freshly ground black pepper to taste. Alternatively, combine the ingredients in a mason jar and shake until emulsified.
Assemble the Salad
In a large bowl, toss the arugula, sliced endive (if using) and halved grapes with enough dressing to coat. Gently stir in the cubed avocado at the end so it doesn’t get mashed. Transfer to plates and finish with a few grinds of fresh black pepper.
Recipe Tips and Substitutions
- Swap arugula and endive for baby spinach, baby kale or a mixed greens blend if you prefer milder greens.
- Add toasted nuts or seeds—pecans, walnuts, or sunflower seeds add crunch and richness.
- Replace grapes with sliced apples, pears or mixed berries for a different fruit profile.
- Turn this into a main-dish salad by adding grilled chicken or shrimp.
- Top with crumbled goat cheese or feta for a tangy, creamy contrast.
- Try roasting the grapes: toss with olive oil, a splash of balsamic and a pinch of sugar, then roast at 400°F for about 10 minutes to caramelize and intensify their flavor.
What to Serve with This Salad
- Serve alongside a warm soup or stew for a balanced lunch—this salad pairs well with rich, savory dishes.
- Offer it with a grilled cheese or another sandwich for a satisfying meal.
- It complements heartier pasta dishes and saucy mains; provide a hunk of crusty bread for sopping up any dressing.
Favorite Salad Recipes
- Autumn Salad
- Mixed Greens Pomegranate Salad
- Jennifer Aniston Salad
- Avocado Pine Nut Salad
- Easy Gourmet Salad
Grape, Avocado and Arugula Salad
Ingredients
Dressing
- 2 tablespoons Cabernet Sauvignon
- 1 tablespoon rice vinegar
- ½ teaspoon Dijon mustard
- ½ tablespoon minced shallots
- ¼ cup extra virgin olive oil
- 1 tablespoon sour cream
- Sea salt and freshly ground black pepper, to taste
Salad
- 4 cups arugula, lightly packed
- 2 heads Belgian endive, sliced ¼-inch (optional)
- 2 cups seedless red grapes, halved
- 1 medium ripe avocado, peeled, pitted and cubed
- Freshly ground black pepper, to taste
Instructions
Prepare the Dressing
- Whisk together the wine, rice vinegar, Dijon and shallots in a small bowl. Slowly whisk in the olive oil, then whisk in the sour cream. Season with salt and pepper to taste.
Assemble the Salad
- In a medium bowl, combine arugula, endive (if using) and grapes. Drizzle with dressing and toss to coat.
- Gently fold in the avocado. Transfer to plates and finish with freshly ground black pepper.
Notes
- For a gluten-free version, confirm your Dijon mustard is labeled gluten free.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.