Roasted Grape Salad
This roasted grape salad is full of wonderful flavors! I bought a tri-colored grapes box from Trader Joe's and wanted to do something fun with it. I love-love-love grapes - I eat them for breakfast or freeze them for an afternoon snack, but I'd never tried roasting them before, so it seemed like an exciting proposition.
It got a little too exciting and I set off three fire alarms in our apartment. But, seriously, the fire alarms in our rental apartment are crazy finicky - I grilled corn the other day and they went and anytime I roast anything (even if only for a few minutes -- like these grapes) they go crazy. I had all the windows open and I was running around whipping two dishtowels through the air before I realized, perhaps turning the oven off might be a good idea.
If you don't have ridiculous fire/smoke alarms, I'd suggest roasting your grapes a bit longer than I did. I got in a solid five minutes before I had to abort the mission, but if you can do seven, that would really make them gushy and perfect.
I roasted more grapes than I used for this salad and I paired them with vanilla yogurt the next morning for breakfast and it was a 10 out of 10 meal - super flavorful, sweet and healthy.
I paired the roasted grapes in this salad with blue cheese because I love the kick and pungent flavor, but if you're not a blue cheese fan I think feta would work in this salad as well. The arugula is still going to give you a peppery kick, so if you mellow the cheese, you will still have a flavorful salad.
I'm considering this as a Thanksgiving side dish, because grapes are still in season through most of autumn. Enjoy!
Roasted Grape Salad
Makes 4 to 6 servings | Prep Time: 5 minutes | Total Time: 25 minutes
4 to 6 cups seedless grapes (dark red or a mix)
1 tablespoon olive oil
pinch of salt
5 cups arugula or mixed greens
1/3 cup crumbly blue cheese (or feta)
1/4 cup coarsely chopped walnuts
2 tablespoons olive oil
1 tablespoon lemon juice
pinch of salt and pepper
Preheat the oven to 450 degrees F (232 C).
Place the grapes in a jelly roll pan or on a silpat sheet and cover with olive oil and sprinkle with salt.
Roast in the oven for 5 to 7 minutes or until some grapes have started to pop open.
Meanwhile, place the arugula on a large serving dish and mix together the ingredients for the dressing.
Remove grapes from oven and place on top of arugula. Sprinkle the blue cheese, walnuts, and dressing on top.