Roasted Grapes Salad

This roasted grape salad is an excellent recipe for entertaining. It’s a unique way to add grapes to a salad and you won’t believe how delicious they are when roasted! Serve this when you host a ladies luncheon, or any time you want light fare that’s full of flavor. The combination of sweet and salty is divine!

green salad with prosciutto and roasted grapes on oval platter with dressing bottle on the side.

Every now and then you try something new and it turns out to be the best thing ever. That’s what happened when I tried my hand at roasted grapes.

I wanted to create an elegant salad for luncheons and dinner parties, and I was inspired by a roasted fig salad I’ve seen before. But since fresh figs are next to impossible to find around here, I decided I’d try a salad with roasted grapes instead. This is my new favorite thing!

Why You’ll Love It

  • Adds a gourmet touch. When the grapes are roasted they become softer, sweeter, and create a light syrup. It will give your salad an elevated experience.
  • Great combination of ingredients. The combination of sweet and salty in this appetizer salad is hard to beat. It’s light but filling at the same time, and it was the perfect accompaniment to my honey chicken salad cups, and a small cheese board.
  • Prep ahead for easy entertaining. You can make the components of the salad ahead of time and then assemble and dress it when you’re ready to serve.
red grapes on sheet pan ready to be roasted.

How to Roast Grapes

  1. Cut seedless grapes in half lengthwise, or use whole grapes and spread over a parchment-lined sheet pan.
  2. Drizzle with olive oil and sprinkle on salt and pepper to taste. Toss with your hands to coat grapes and spread them out into a single layer.
  3. Cook for about 10-12 minutes or until grapes begin to burst and create a syrup in the pan. Remove and let cool.

I’ve used fresh rosemary for extra flavoring, as well as fresh thyme and both are excellent.

Quick Tip

Use roasted grapes for a crostini appetizer. Spread a baguette slice with goat cheese, ricotta, or cream cheese, and top with roasted grapes and chopped toasted pecans.

Salad Ingredients & Substitutions

  • Salad greens. I use a spring mix because it has lots of colors and textures, but you can use arugula, baby spinach, or even baby kale.
  • Grapes. Use seedless grapes for best results. I prefer red over green grapes for this.
  • Prosciutto. Thin slices add a salty component and some protein. They’re usually pretty large so cut them in half or quarters so it’s easier to eat on a fork.
  • Goat Cheese. A great compliment to the other ingredients. Substitute with shaved parmesan, crumbled feta, or a mild blue cheese like gorgonzola.
  • Pistachios. Nuts add fantastic taste and crunch to the salad. Substitute with walnuts, almonds or pecans if you like.
  • Vinaigrette. You can’t beat homemade dressing and this one is easy to make using pantry staples like olive oil, red wine vinegar, Dijon mustard, and honey.

More Appetizer Salads

Give this elegant roasted grape salad a try for your next dinner party or ladies luncheon. You won’t be sorry!

If you like this post, PINShare, or sign up for our Newsletter at the top of the page. And don’t forget to follow CAH on Instagram or Facebook. Cheers!

green salad with prosciutto and roasted grapes on oval platter with dressing bottle on the side.

Roasted Grapes Salad

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Roasted grapes are bursting with juicy flavor on this green salad. Salty prosciutto, nuts and goat cheese add savory texture perfect for a starter course for luncheons and dinner parties.


  • 1 cup roasted grapes (see below)
  • 10-ounce package Spring Mix salad greens
  • 6 slices Prosciutto, cut or torn in half
  • 3 ounces Goat cheese, crumbled
  • ¼ cup Pistachios

Vinaigrette dressing

  • ½ cup Extra Virgin Olive Oil
  • ¼ cup Red Wine Vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Pinch each of salt & pepper

Roast grapes

  • Clusters of red seedless grapes
  • Fresh rosemary or thyme
  • Olive oil (rosemary infused olive oil is great for this)
  • salt & pepper to taste


  1. Preheat oven to 425º F.
  2. Cut large red seedless grapes in half lengthwise, and spread over a parchment-lined sheet pan.
  3. Lightly drizzle with olive oil, or Rosemary infused olive oil. Sprinkle fresh rosemary or thyme over grapes; sprinkle salt and pepper and toss with hands to coat grapes.
  4. Cook for about 10-12 minutes or until grapes begin to burst and create a syrup in the pan. Should still be slightly firm when pierced with a fork.
  5. Remove and let cool.
  6. To make the dressing, whisk or shake vigorously all ingredients, in a bowl or jar with lid. Let stand for 30 minutes so flavors can combine. Whisk or shake again just before serving. Store in the refrigerator.
  7. Place a bed of greens on a serving platter. Add pieces of prosciutto and top with grapes, cheese, and pistachios.
  8. Lightly dress salad with vinaigrette when ready to serve, and save remaining dressing for later use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Sharing is caring!

Similar Posts


  1. What a beautiful salad! It’s so elegant and I love the flavor combination!! Roasted grapes are so delicious!!

  2. Such a beautiful salad!! Never thought of grilling the grapes… Can’t wait to try it.

Comments are closed.