mediterranean Archives - Forks Over Knives

Easter Egg Radish Panzanella

Laura Marzen, RD, LD — Wed, 19 Mar 2025 17:07:37 +0000

This luscious bread salad is all about color and vibrant flavor and is hearty enough to enjoy as a main meal. It would also make a fantastic side dish for your next barbecue! Roasted Easter egg radishes, shallots, and garlic provide a sweet and tangy base, complemented by rainbow chard, cherry tomatoes, cannellini beans, and olives, giving the salad a Mediterranean feel. You’ll use your radish tops in the salad, too. A subtly sweet pink vinaigrette—made with quick-simmered rhubarb, balsamic vinegar, and maple syrup—adds a bright flavor. Crispy croutons provide texture, but the salad is delicious even without them.

Tips

What are Easter egg radishes? This is a marketing term that refers to different colored varieties grown and sold together—red, white, pink, and purple. If you can’t find them at your market, use table radishes instead. For more radish intel, check out our guide to radishes.

My radishes don’t have tops: No problem, use 1 lb. trimmed radishes instead.

Gluten-free version: Skip the bread or use gluten-free bread.

For more inspiration, check out these tasty ideas:

Tuscan Panzanella with Sun-Dried Tomato Vinaigrette
Grilled Caesar Salad
Vegetarian Antipasto Salad
Grilled Romaine Salad
And check out our collection of favorite radish recipes!

Yield: Makes 10 cups

Time: 60 minutes

2 bunches Easter egg radishes with tops (20 oz.) (see tip, recipe intro)
2 medium shallots, cut into thin wedges
2 whole cloves garlic, peeled
5 tablespoons white balsamic vinegar
12 oz. whole grain Italian bread, cut or torn into 1-inch cubes
½ cup coarsely chopped fresh rhubarb
2 tablespoons pure maple syrup
2 stalks rainbow chard
2 cups cherry tomatoes, halved
1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
½ cup sliced pitted green olives
½ cup coarsely torn fresh basil
Freshly ground black pepper (optional)

Instructions

Preheat oven to 425°F. Trim tops from radishes; wash tops and set aside. Trim and scrub radishes. Cut radishes into quarters lengthwise.
In a 15×10-inch baking pan toss together radishes, shallots, garlic, and 1 tablespoon of the vinegar. Spread evenly in pan. Roast 20 to 25 minutes or until vegetables are just tender and starting to brown, stirring once halfway through roasting. Let cool.
Spread bread in a second 15×10-inch baking pan. Bake 3 to 5 minutes or until dry and lightly toasted, stirring once; cool.
In a small saucepan combine the remaining 4 tablespoons vinegar and the rhubarb. Bring just to boiling; reduce heat. Simmer, uncovered, 2 to 3 minutes or until rhubarb is tender. Cool 10 minutes. Strain through a fine-mesh sieve, pressing the rhubarb with the back of a spoon to remove all juices; discard rhubarb pulp. Whisk maple syrup into rhubarb juice.
Thinly slice chard stems. Tear leaves into bite-size pieces. If using radish tops, tear tops into bite-size pieces to make ½ cup. Chop roasted garlic.
In a very large bowl toss together bread, radish mixture, chopped garlic, chard, radish tops, tomatoes, beans, and olives. Drizzle with vinegar mixture; toss to coat. Cover and chill salad at least 20 minutes or up to 6 hours before serving. Stir in basil just before serving. If you like, sprinkle with pepper.

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Vegan Gyros with Zucchini and Tzatziki Sauce

Ellen Boeke — Mon, 24 Feb 2025 18:11:15 +0000

These vegan gyros offer an über-fresh take on the popular Greek sandwich and make a seriously satisfying lunch or dinner. You can grill zucchini slices on an outdoor grill or in a grill pan or roast them in the oven. To assemble, smear whole grain pita bread with oil-free hummus, then top with zucchini, romaine lettuce, cucumber, and tomato, plus butter beans for extra staying power. Don’t forget the tzatziki sauce, made with silken tofu and dried dill weed; its herbaceous flavor gets into every nook and cranny, making these a home run!

For more inspiration, check out these tasty ideas:

Yield: Makes 4 gyros

Time: 45 minutes

½ cup drained firm lite silken tofu (4 oz.)
1 to 2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 clove garlic, minced
½ teaspoon dried dill weed
Sea salt, to taste
Freshly ground black pepper, to taste
3 medium zucchini (8 to 10 oz. each), trimmed and cut lengthwise into 1/4-inch slices
1 tablespoon salt-free Greek seasoning
1 15-oz. can no-salt-added butter beans, rinsed and drained (1½ cups)
2 mini cucumbers, very thinly bias-sliced or peeled lengthwise into ribbons
¼ cup thinly sliced red onion
3 tablespoons red wine vinegar
4 6-inch whole wheat pita bread rounds, warmed
1 cup Homemade Hummus or purchased oil-free hummus
1 cup shredded romaine lettuce
2 roma tomatoes, cut into wedges
Sriracha sauce (optional)
2 tablespoons toasted pine nuts

Instructions

To make Tzatziki Sauce, in a food processor, combine tofu, lemon juice, and mustard; process until smooth. Transfer to a serving bowl. Stir in garlic and dill. Season with salt and black pepper to taste.
Lightly brush zucchini slices with water and sprinkle with Greek seasoning. Grill, covered, over medium 6 to 8 minutes or until lightly charred and tender, turning once. (Or roast seasoned zucchini slices on a parchment-lined baking sheet in a 400°F oven 15 to 20 minutes or until tender and golden.)
Meanwhile, in a medium bowl toss together butter beans, cucumbers, onion, and vinegar.
Top pita rounds with hummus, zucchini, lettuce, tomatoes, and butter bean mixture. Top with Tzatziki Sauce and sriracha sauce (if using). Sprinkle with pine nuts.

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Vegan Niçoise Salad Sandwich (Pan Bagnat)

Ellen Boeke — Thu, 06 Feb 2025 20:33:04 +0000

This hearty niçoise salad sandwich is a classic in Nice, France, and is the perfect hunger-buster to get you through the afternoon. This vegan twist skips the tuna and uses artichoke hearts and chickpeas instead, with niçoise olives, capers, and red wine vinegar adding vibrant flavor. To assemble, scoop out some of the inside of a chewy baguette, then layer in tender potatoes, haricots verts (young green beans), niçoise salad mix, and tomato and onion. A little tarragon or fresh basil to garnish finishes it off perfectly! Cook in a panini press or on the stovetop for a warm, French-style sandwich worth talking about.

Tips

How to cook in a skillet: If you don’t have a panini press, weigh the sandwiches down by placing a large skillet on top of them; add a few unopened cans of food to the top skillet. (If you use a heavy cast-iron skillet, you won’t need to add the cans for weight.) Cook over medium-high 2 minutes; turn sandwiches over. Replace skillet and cans; cook 2 minutes more or until sandwiches are golden and heated through.

Gluten-free version: To make this gluten-free, serve on gluten-free bread. If using tamari, use a gluten-free brand.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 sandwiches

Time: 35 minutes

6 oz. fingerling potatoes, halved lengthwise
4 oz. haricots verts (thin young green beans), trimmed, or thin asparagus spears
3 tablespoons red wine vinegar
3 tablespoons chopped pitted Niçoise olives
1 tablespoon coconut aminos or reduced-sodium tamari
1 tablespoon capers, drained
2 cloves garlic, minced
¼ teaspoon freshly ground black pepper
1 15-oz. can no-salt-added chickpeas, drained (not rinsed) and lightly mashed
½ of a 12-oz. package frozen artichoke hearts, thawed and coarsely chopped
2 8-oz. demi loaves whole wheat baguette-style French bread
4 thin slices red onion
1 roma tomato, thinly sliced
2 tablespoons fresh tarragon or ¼ cup fresh basil leaves

Instructions

Place potatoes in a steamer basket set in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 20 minutes or until tender. Add haricots verts; steam 3 minutes more.
In a large bowl whisk together the next six ingredients (through pepper). Add chickpeas and artichoke hearts; toss to combine.
Cut demi loaves in half lengthwise. Scoop out some of the interior of the loaves to create open pockets. Arrange potatoes and haricots verts in bottom of baguettes. Spread chickpea mixture over top. Top with onion, tomato, and tarragon. Add top of baguette, pressing gently. Cut sandwiches in half.
Heat a panini maker to medium-high. Add sandwiches, in batches if needed; cook 3 to 4 minutes or until sandwiches are toasted and heated through. Serve immediately.

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Mediterranean Pasta Bake with Mushrooms and Eggplant

Laura Marzen, RD, LD — Thu, 26 Dec 2024 16:13:00 +0000

This scrumptious Mediterranean pasta bake combines the flavor-melding magic of casseroles with the convenience of pasta, and it requires just 20 minutes of active prep time. The quick blender sauce tastes fresher than anything out of a jar, and it comes together in a jiffy. There’s no need to turn on the stovetop with this recipe—throw the dried pasta, sauce, mushrooms, and eggplant into a baking dish with some water, then cover with foil and bake. Be sure to seal the foil tightly around the edges so the pasta cooks fully and the casserole stays saucy. This hunger-busting pasta bake tastes great with a garden salad and a chunk of whole grain bread.

Tips

Cashews: Soak cashews in enough very hot water to cover for 15 minutes; drain and rinse.

Gluten-free version: To make this gluten-free, simply opt for a gluten-free variety of whole grain pasta.

For more inspiration, check out these tasty ideas:

Vegan Pastitsio with Lentils (Greek Lasagna)
Creamy Baked Fettuccine with Kale (new recipe, add link)
Sweet Potato Lasagna

Yield: Makes 8 cups

Time: 1 hour 15 minutes

1 14.5-oz. can no-salt-added diced tomatoes
¾ cup jarred roasted red peppers, drained
¾ cup chopped onion
½ cup raw cashews, soaked (see tip, recipe intro)
3 tablespoons nutritional yeast
2 tablespoons balsamic vinegar
4 cloves garlic, minced
2 teaspoons dried Italian seasoning
1½ teaspoon sea salt
½ teaspoon freshly ground black pepper
12 oz. dried whole grain rotini or penne pasta
1 9- to 10-oz. eggplant, trimmed, peeled, and cut into 1-inch pieces (about 3 cups)
8 oz. sliced fresh cremini or button mushrooms
½ cup chopped fresh basil (optional)

Instructions

For sauce, in a blender combine the first 10 ingredients (through black pepper). Cover and blend until very smooth, scraping sides as needed.
Preheat oven to 425°F. In a very large bowl combine sauce with 2½ cups water. Add pasta, eggplant, and mushrooms; stir until well combined, making sure all pasta is coated with sauce. Spoon pasta mixture into a 3-quart rectangular baking dish, spreading evenly. Cover tightly with foil.
Bake 45 to 55 minutes or until pasta is tender. Carefully loosen foil and let stand 5 to 10 minutes before serving. Sprinkle servings with basil (if using).

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Mediterranean Artichoke Pizza

Ellen Boeke — Wed, 04 Dec 2024 19:02:56 +0000

This primo pizza is all about pops of flavor from lemon zest, olives, basil, crushed red pepper, and a squeeze of lemon juice on top. If you like the sound of artichokes on pizza, you’ll relish this pie, which features frozen artichoke hearts, juicy cherry tomatoes, and tangy red onion. While many vegan pizzas rely on a high-fat cheese substitute, this tasty recipe uses a white bean sauce to add creaminess. For the crust, we recommend our Oil-Free Pizza Dough—be sure to allow 20 minutes if you need to make it from scratch. You can also use a store-bought whole wheat pizza dough.

Tips

Gluten-free version: To make this gluten-free, use a gluten-free base such as our Quick Cornmeal Pizza Crust or Chickpea Flour Pizza Crust.

For more inspiration, check out these tasty ideas:

Fajita Pizza
Vegan Mushroom and Chickpea Pizza with Rosemary
Mini Deep-Dish Pizza Pies
Or check out our full roundup of vegan pizza recipes.

Yield: Makes one 12-inch pizza

Time: 25 minutes

1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
2 tablespoons lemon juice
2 teaspoons lemon zest
1 tablespoon nutritional yeast
2 cloves garlic, chopped
¼ to ½ teaspoon crushed red pepper
1 12-oz. package frozen artichoke hearts, thawed
1 recipe Oil-Free Pizza Dough
½ cup halved or quartered grape tomatoes
⅓ cup slivered red onion
¼ cup pitted Kalamata olives, sliced
1 cup shredded fresh basil
Lemon wedges

Instructions

Preheat oven to 400°F. In a food processor combine beans, lemon juice, 1 teaspoon of the lemon zest, the nutritional yeast, garlic, and crushed red pepper. Process until smooth, adding water, 1 tablespoon at a time, as needed to make creamy. Roughly chop artichoke hearts and toss with the remaining 1 teaspoon lemon zest.
Place Oil-Free Pizza Dough on a large piece of parchment paper and roll into a 12-inch circle. Prick with a fork. Transfer dough (and parchment) to a baking sheet. Bake 8 minutes.
Spread bean mixture over crust, leaving a ½-inch border. Top with artichoke hearts, tomatoes, onion, and olives. Bake 8 to 10 minutes or until crust is golden and crisp. Top with fresh basil and, if you like, additional crushed red pepper. Serve with lemon wedges.

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Easy Gluten-Free Risotto

Ellen Boeke — Fri, 22 Nov 2024 18:52:48 +0000

Risotto is a much-loved Italian dish featuring short-grain rice cooked with broth until mouthwateringly creamy. This flexible recipe walks you through the basics of risotto-making and invites you to use leftover veggies and herbs you have on hand. While traditional risotto uses oil and butter in spades, this recipe skips the added fat, instead achieving rich flavor with canned pumpkin and a little nutritional yeast (optional). Don’t be surprised to find yourself cooking extra vegetables so you have leftovers to make this creamy risotto the next day!

Tips

Is risotto gluten-free? Risotto is made from rice but is not always gluten-free, as it depends on the other flavorings added. This recipe is gluten-free.

For more inspiration, check out these tasty ideas:

Yield: Makes 7 to 8 cups

Time: 1 hour

3 cups low-sodium vegetable broth
1 cup chopped onion and/or shallots, or sliced leeks and/or scallions
4 cloves garlic, minced
2 cups dry short grain brown rice
1 cup canned pumpkin
2 tablespoons apple cider vinegar or white wine vinegar
2 to 3 cups chopped leftover roasted, grilled, or sautéed vegetables
2 tablespoons chopped fresh herbs (parsley, thyme, dill, basil)
1¼ teaspoons sea salt
½ teaspoon freshly ground black pepper
¼ cup chopped toasted walnuts
1 tablespoon nutritional yeast (optional)
Lemon wedges (optional)

Instructions

In a medium saucepan combine broth and 3 cups water. Bring to boiling; reduce heat to keep warm.
In a 4- to 5-quart Dutch oven cook onion and garlic over medium 5 to 6 minutes, stirring occasionally and adding some of the hot broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add rice; cook 1 to 2 minutes or until rice starts to toast.
Add ½ cup hot broth to rice; stir frequently until almost all the broth is absorbed. As broth is nearly absorbed, continue adding broth in ½-cup increments, stirring frequently, until rice is nearly tender, about 45 minutes.
Stir in pumpkin and vinegar. Stir in vegetables and herbs; heat through. Season with salt and pepper. Sprinkle with nuts and nutritional yeast (if using), and serve with lemon wedges (if using).

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Lemony Moroccan Couscous Salad

Darshana Thacker Wendel — Mon, 04 Nov 2024 18:27:37 +0000

A great everyday recipe, this colorful Moroccan couscous salad features pan-wilted kale and a bright, lemony flavor. Bite-size pieces of tangy cherry tomatoes, crunchy red bell peppers, and red onion dotted throughout add freshness and look stunning against the curly green kale leaves. The tiny grain-like beads of Moroccan couscous cook quickly—just add them to boiling water and let them stand for 10 minutes. Chickpeas bulk things up, and a few plump raisins offer unexpected bursts of sweetness. Make a double batch of this vibrant salad to enjoy it throughout the week.

For more inspiration, check out these tasty ideas:

Yield: Makes 6 cups

Time: 35 minutes

½ cup dry Moroccan couscous
4 cups chopped kale, stems removed
1 cup halved cherry tomatoes
½ of a 15-oz. can chickpeas (garbanzo beans), rinsed and drained (¾ cup)
½ cup chopped bell pepper, any color
½ cup finely chopped red onion
¼ cup lemon juice
2 tablespoons raisins
Crushed red pepper (optional)
Sea salt, to taste

Instructions

In a small saucepan bring 1½ cups water to boiling. Stir in couscous; remove from heat. Cover and let stand 10 minutes. Fluff couscous with a fork. Transfer to a bowl; let stand 10 minutes or until cool.
Meanwhile, in a large skillet combine kale and 1 to 2 tablespoons water. Cook over medium until kale is wilted, tossing kale occasionally with tongs. Add to couscous.
Add remaining ingredients. Mix well. Serve immediately or chill overnight.

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Za’atar-Seasoned Couscous with Kale and Charred Lemon

Nancy Macklin, RDN — Wed, 09 Oct 2024 17:42:28 +0000

The earthy, aromatic flavors of za’atar seasoning pair deliciously well with citrusy lemon zest and warming cinnamon, giving this grain-forward entree a bright, rich flavor. Water-sautéed onions and wilted kale form the base of the dish. Once the veggies are soft and sweet, add whole-wheat pearl couscous, seasonings, chickpeas, and chopped dates. Top it all off with chopped fresh parsley, slivered almonds, and a squeeze of smoky, tangy charred lemon. This fragrant dish is hefty enough to enjoy as a main meal but also makes an excellent side or potluck offering.

Tips

Charred lemon: Cut a lemon in half. Heat a small skillet or grill pan over medium-high. Place lemon, cut sides down, in the hot skillet. Cook 3 minutes or until heated through and charred. Do not move or turn lemon halves while cooking. If you like, cut lemon halves into wedges.

Gluten-free version: To make this gluten-free, use quinoa or brown rice instead of whole wheat couscous.

For more inspiration, check out these tasty ideas:

Yield: Makes 7 cups

Time: 30 minutes

1 cup chopped onion
4 cups thinly sliced kale, tough stems removed
3 cloves garlic, chopped
2 teaspoons za’atar seasoning
1 teaspoon lemon zest
½ teaspoon ground cinnamon
2 cups low-sodium vegetable broth
1 15-oz. can no-salt-added chickpeas, rinsed and drained
¼ cup chopped dates
2 cups dried whole wheat pearl couscous
1 tablespoon lemon juice
1 teaspoon sea salt
Freshly ground black pepper, to taste
¼ cup chopped fresh parsley
2 tablespoons slivered almonds, toasted
Charred lemon or lemon wedges (see tip, recipe intro)

Instructions

In a large pot cook onion 3 to 4 minutes or until tender, stirring frequently and adding water, 1 to 2 tablespoon at a time, as needed to prevent sticking. Stir in kale until wilted. Add garlic; cook 1 minute. Stir in za’atar seasoning, lemon zest, and cinnamon. Add broth, chickpeas, dates, and 1 cup water. Bring to boiling. Stir in couscous. Remove from heat. Cover and let stand 10 minutes.
Fluff couscous mixture with a fork. Stir in lemon juice, salt, and pepper. Sprinkle servings with parsley and almonds. Serve with charred lemon.

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Vegan Pastitsio with Lentils (Greek Lasagna)

Darshana Thacker Wendel — Thu, 03 Oct 2024 17:37:14 +0000

Pastitsio is the Greek answer to lasagna and typically features ground meat and a bechamel sauce. In this vegan pastitsio, whole grain penne is layered with cinnamon- and nutmeg-laced lentils and a creamy potato-based “cheese” sauce. You can make the sauce in advance and refrigerate it for up to a week or freeze it for up to a month. It will thicken as it cools, so you may need to thin it with more milk to get a thick yet pourable consistency. Serve this scrumptious casserole with a side salad for a hearty, family-friendly meal that’s perfect for when comfort food is the order of the day.

For more inspiration, check out these tasty ideas:

Yield: Makes one 3-quart casserole

Time: 50 minutes

2 lb. Yukon gold potatoes, peeled and cut into 1-inch cubes
3¾ cups unsweetened, unflavored plant-based milk
¾ cup nutritional yeast
1 tablespoon white wine vinegar
8 cloves garlic, minced
Sea salt and freshly ground black pepper, to taste
2 cups chopped yellow onion
3 15-oz. cans green or brown lentils, rinsed and drained (4½ cups)
1 28-oz. can no-salt-added diced tomatoes, undrained
2 tablespoons lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 lb. dry whole grain penne or rigatoni
¼ cup brown rice flour
Chopped fresh parsley (optional)

Instructions

Preheat oven to 375°F. For cheese sauce, place potato cubes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 minutes or until tender. Remove from heat. Uncover and cool slightly. Transfer one-third of the potatoes to a bowl.
Place the remaining potatoes in a blender. Add 1¾ cups of the milk, ¼ cup of the nutritional yeast, the vinegar, and two of the minced garlic cloves. Cover and blend until smooth. Season with salt and pepper. Add the remaining potatoes and pulse until slightly chunky.
In a large saucepan cook onion, the remaining garlic, and ¼ cup water over medium 10 minutes or until onion is tender, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the next five ingredients (through nutmeg) and ½ teaspoon freshly ground black pepper; cook 10 minutes or until liquid is cooked off. Season with salt.
Cook pasta according to package directions, undercooking it by 2 minutes. Transfer cooked pasta to a large bowl.
In a medium bowl whisk together the remaining 2 cups milk, the remaining ½ cup nutritional yeast, and the rice flour until smooth; pour over pasta. Stir in cheese sauce until combined.
Spread half of the pasta mixture in a 3-quart baking dish. Spread lentil mixture over pasta, then top with the remaining pasta mixture. Bake 20 minutes or until the top is golden brown. Let cool slightly before serving. Sprinkle with fresh parsley (if using).

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Farro Salad with Beets and Roasted Grapes

Laura Marzen, RD, LD — Mon, 02 Sep 2024 18:06:00 +0000

The success of this hearty farro salad bowl lies in the interplay of bitter and sweet flavors. Radicchio and endive provide the bitter, and roasted grapes and beets lend the sweet. Never roasted grapes before? It’s easy: Pop them in the oven for 5 to 10 minutes until they get soft. Don’t be surprised to find yourself looking for more roasted grapes recipes and adding the juicy jewels to all sorts of dishes! A thyme-scented balsamic dressing—featuring extra flavor from Dijon mustard and tomato paste—ties everything together. This simple salad takes an hour from start to finish but only requires 30 minutes of active prep time and is perfect for sharing with friends or enjoying throughout the week as a lunch or evening meal.

Tips

Farro: Feel free to substitute semipearled or quick-cooking farro for the pearled farro; just be sure to check package directions, as cooking times vary.

For more inspiration, check out these tasty ideas:

Yield: Makes 14 cups

Time: 60 minutes

1 lb. small to medium yellow or orange beets, peeled and cut into ½-inch wedges
12 oz. red seedless grapes, on the stems
1 teaspoon sea salt
1¼ cups pearled farro (see tip, recipe intro)
1 medium onion, chopped
⅓ cup balsamic vinegar
1 tablespoon no-salt-added tomato paste
2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme
2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
1 head radicchio, cored and torn
1 head Belgian endive, trimmed and leaves pulled apart
2 tablespoons pine nuts, toasted (optional)

Instructions

Preheat oven to 425°F. Arrange beets in a single layer in a 3-quart. rectangular baking dish. Add 2 tablespoons water. Cover and roast 35 minutes. Cut grapes into small- to medium-size clusters. Uncover beets; stir and push beets to one side of baking dish. Add grape clusters to other side of dish. Roast, uncovered, 5 to 10 minutes more or until beets are tender and grapes are just softened.
Meanwhile, in a large saucepan bring 2½ cups water and ½ teaspoon of the salt to boiling. Add farro and onion; reduce heat. Cover and simmer 15 minutes or until liquid is absorbed and farro is tender. Drain excess liquid, if necessary. Cool 10 minutes.
For dressing, in a medium bowl whisk together the next five ingredients (through maple syrup) and the remaining ½ teaspoon salt.
Toss radicchio and endive together on a large platter. Top with farro, beets, and grape clusters. Drizzle dressing over top. Sprinkle with pine nuts (if using).

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