This roasted grape salad is full of wonderful flavors! It’s a great side dish at a dinner party or for a holiday meal.
Roasting grapes brings out their natural sweetness for a delicious, juicy pop of flavor.
Tips for Using Roasting Grapes
Roasted grapes are such a delicious treat. They get super deliciously jammy on the inside and can be used in a variety of ways.
This salad recipe is obviously a must make, but you can roast up a double batch and use them on top of your breakfast yogurt, a bowl of vanilla ice cream, on top of a crostini, in a veggie side dish, or add them to a fancy cheese plate.
I like to roast my grapes on top of a Silpat Non-Stick Baking Mat or Parchment Paper - it’s much easier to clean the pan.
How to Choose the Best Grapes
When you buy grapes, check for the following things to make sure you are getting the ripest, best grapes possible:
- The grape texture should be firm and plump with no visible shriveling
- The grape stem should be green and firm, brown stems indicate they are older
- Choose grapes that are in season. Here’s a great guide on grapes varieties and their peak seasons.
- Do not wash your grapes before storing them in the refrigerator - it will lead to them molding. Wash them only before eating them.
Tips for Making this Roasted Grape Salad
The blue cheese adds a real kick and a pungent flavor, but if you aren’t a fan of blue cheese, you could use feta or another crumbly cheese of your choice. The arugula is still going to give you a peppery kick, so if you mellow the cheese, you will still have a flavorful salad.
If you don’t like arugula, you can use another green in its place. I would suggest sticking with a baby green though, or a spring mix, as the grapes + cheese should remain the star of the show.
Feel free to toast the walnuts if you have time. If you dislike walnuts, you can substitute them for pepitas, pecans, or sunflower seeds.
Roasted Grape Salad
This roasted grape salad is full of wonderful flavors!
- 4 to 6 cups seedless grapes (dark red or a mix)
- 3 tablespoons olive oil, divided
- pinch of salt
- 5 cups arugula or mixed greens
- ⅓ cup crumbly blue cheese (or feta)
- ¼ cup coarsely chopped walnuts
- 1 tablespoon lemon juice
- pinch of salt and pepper
- Preheat the oven to 450 degrees F (232 C).
- Place the grapes on a rimmed baking sheet (lined with parchment paper or a Silpat) and toss with 1 tablespoon of 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.
- Whisk together the remaining olive oil, lemon juice, salt and pepper in a small.
- Remove grapes from oven and place on top of arugula. Sprinkle the blue cheese, walnuts, and dressing on top.
Amount Per Serving: Calories: 541Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 6mgSodium: 139mgCarbohydrates: 111gFiber: 6gSugar: 94gProtein: 7g