Recipes › Grape (Wine) › Roasted Grape and Walnut Salad
Roasted Grape and Walnut Salad
Roasting wine grapes for 15 minutes transforms them into caramelized, jammy little morsels of intense flavor. Tossed with bitter radicchio, toasted walnuts, and creamy blue cheese, this warm-cool salad is one of the great autumn dishes. Best eaten while the grapes are still warm.
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Ingredients
- 2 cups wine grapes, whole, on small clusters if possible
- 1 small head radicchio, leaves tornUse arugula or mixed bitter greens
- 2 heads endive, leaves separated
- 3 oz blue cheese, crumbledUse goat cheese for milder flavor
- ½ cup walnuts, toasted
- 4 tbsp olive oil, divided
- 1½ tbsp sherry vinegarBalsamic works well too
- 1 tsp honey
- 1 pinch salt and black pepper, to taste
Contains: milk, nuts, sulphites.
Method
- Preheat oven to 425°F. Toss grapes with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast for 15 minutes until blistered and starting to caramelize.About 17 min
- Make the dressing: whisk together remaining olive oil, sherry vinegar, honey, salt, and pepper.About 2 min
- Arrange radicchio and endive on a platter. Scatter warm roasted grapes over the leaves. Top with crumbled blue cheese and toasted walnuts.About 4 min
- Drizzle dressing over everything. Serve immediately while grapes are still warm.About 1 min
Tips
- The warmth of the roasted grapes lightly wilts the bitter greens, which is part of the appeal.
- Toast walnuts in a dry skillet for 3 minutes — watch carefully, they burn fast.
- Use small cluster grapes if you can find them — they look beautiful on the plate.
Ring the changes
- Add thinly sliced prosciutto draped over the salad for a sweet-salty-bitter combination.
- Use roasted beet slices alongside the grapes for a more substantial autumn salad.
Keeping it
Dress and serve immediately. Components can be prepared ahead and kept separately.
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