As established in Fresh. Out. canon, roasted grapes are a thing you need in your life. Now that you’ve wrapped your head around roasting grapes, it’s time to level up to our Roasted Grape and Feta Salad. Your guests will be impressed, your house will smell amazing, and years later, the legend of that indescribably delicious Roasted Grape and Feta Salad you served will live on. And if you like the savory grapes in this recipe, you’ll love them as a sweet treat with a touch of cinnamon.
Don’t look at us, this is destiny calling.Print
- 20 pecan halves, toasted
- 4 sprigs fresh rosemary
- 4 thin slices of prosciutto
- 2 cups red seedless grapes, stemmed, washed, and dried
- 1 5-ounce container spinach and arugula mix, rinsed and spun
- 4 ounces feta cheese from a block, drained and roughly crumbled
- 1 tbsp extra-virgin olive oil, divided
- Scant 1/8 tsp ground black pepper
- Pinch of salt
- Set oven rack to top position and preheat oven to 425 degrees F. Line two large, rimmed baking sheets with parchment paper.
- Place the grapes and rosemary sprigs in a large bowl and drizzle with a teaspoon of olive oil. Toss gently and transfer the grapes to one of the prepared baking sheets in a single layer. Drape the rosemary sprigs over the grapes and roast for 15 minutes, until just tender (some will begin to split). Remove from oven and set aside.
- While the grapes are roasting, carefully place the prosciutto slices on the remaining sheet, leaving space between the slices. Once the grapes are finished roasting, reduce the oven temperature to 350 degrees F and place the baking sheet with the prosciutto on the top rack. Roast for 10-12 minutes, watching carefully after 10. They will not completely crisp in the oven so take care not to burn. Quickly and gently, blot with paper towel then transfer to a wire rack to cool and finish crisping up.
- While the prosciutto is in the oven, heat a large sauté pan over medium-low heat, then add the pecan halves in a single layer. Flip frequently to avoid burning for 2-3 minutes, just until fragrant. Transfer to a plate in a single layer and set aside.
- While the hot ingredients are cooling, rinse and spin the arugula and spinach mix, then add to a large bowl. Drizzle with the remaining 2 teaspoons of oil, then sprinkle with salt and pepper. Gently toss to coat evenly, then divide between four large plates or bowls.
- Place a slice of crispy prosciutto on each plate, broken up as desired (careful – they’re very fragile), divide the roasted grapes evenly between the plates (they will still be slightly warm), and top with chopped pecans and crumbled feta cheese. Garnish with the roasted rosemary sprigs (optional) and serve immediately.
Nutrition Estimate Per Serving (1/4 RECIPE) – Calories: 253, Fat: 15.4g, Saturated Fat: 5.2g, Cholesterol: 40mg, Sodium: 787g, Potassium: 187.3g, Carbohydrates: 16.8g total/14.8g net, Fiber: 2g, Sugar: 12.3g, Protein: 15.2g, Vitamin A: 12.3%, Vitamin C: 9.3%, Calcium: 8.3%, Iron: 4.8% (based on 2,000 calorie diet). Nutrition based on full-fat feta cheese.
- Prep Time: 10
- Cook Time: 25
- Category: Salads, Lunch
- Method: Oven Roasting
- Diet: Gluten Free
Keywords: ROASTED GRAPES, ROASTED RED GRAPES, RED GRAPE SALAD, ROASTED GRAPE SALAD, ARUGULA, SALAD RECIPE, ROASTED FRUIT, GLUTEN-FREE, GRAIN-FREE