This roasted grape salad is an excellent dish to serve for a ladies luncheon, or any time you want light fare that’s full of flavor. The combination of sweet and salty is divine!
Every now and then you try something new that you didn’t think you’d be interested in, and it turns out to be the best thing. That’s what happened when I tried my hand at roasted grapes. I’ve seen and heard of grapes being roasted but I just thought it sounded….unnecessary. Oh how wrong I was!
I wanted to create a “gourmet”-style salad for my mother’s day ladies luncheon, 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 this time of year, I decided I’d try a salad with roasted grapes instead. This is my new favorite thing! When the grapes are roasted they become softer and create a light syrup. I used rosemary for extra flavoring but you can also just use plain olive oil and salt and pepper.
The combination of sweet and salty in this roasted grape 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 small cheese board.
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Roasted Grape Salad
- 1 cup roasted grapes (see below)
- 1 package Spring Mix salad greens
- Goat cheese, crumbled
- Pistachios, lightly toasted
- Vinaigrette recipe below
Place a bed of greens on serving platter. Add pieces of prosciutto and top with grapes, cheese, and pistachios.
Lightly dress salad with vinaigrette when ready to serve, and save remaining dressing for later use.
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Red Wine Vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- salt & pepper to taste
Whisk or shake together vigorously, all ingredients. Let stand for 30 minutes so flavors can combine. Whisk or shake again just before serving. Store in refrigerator.
To roast grapes:
- Clusters of grapes
- Fresh rosemary, removed from stem
- Olive oil (rosemary infused olive oil is great for this)
- salt & pepper
Preheat oven to 425 degrees.
Cut large red seedless grapes in half lengthwise, and spread over a parchment-lined sheet pan.
Lightly drizzle with olive oil, or Rosemary infused olive oil. Sprinkle fresh rosemary over grapes; sprinkle salt and pepper and toss with hands to coat grapes.
Cook for about 10-12 minutes or until grapes begin to burst and create a syrup in pan. Should still be slightly firm when pierced with a fork.
Remove and let cool.
BONUS: Another great thing about the roasted grapes is that you can use them as a topping for crostini or roasted meats. Spread a baguette slice with goat cheese, ricotta, or cream cheese, and top with roasted grapes and chopped toasted pecans.