Roasting any vegetable – or fruit – brings out its natural sweetness, gives it depth of flavor, makes it more awesome. Why not apply this to grapes, too?
By Brittany Everett
Roasted Grape Panzanella Salad
- Yield: 4 to 6 1x
Ingredients
Scale
- 2 Cups Red grapes, seedless and removed from stems
- Olive Oil
- Course salt & fresh ground pepper
- 5 Cups Stale bread, 1″ cubed, If you don’t have stale bread, you can just toast it a few minutes longer
- 1 Small head Fennel, cored and thinly sliced
- 2 Cups Arugula
- 2 Tablespoons Red wine vinegar
- 3/4 teaspoons fresh sage, minced
- 1/2 teaspoon Honey
Instructions
- Preheat oven to 400 degrees F.
- Put grapes on a sheet pan along with 1 teaspoon olive oil, 1/4 teaspoon coarse salt and a little pepper. Toss to coat and roast until the grapes are wrinkled and a little deflated, but not completely raisin-like. This could take anywhere from 10-20 minutes depending on the grapes you’re using so keep an eye on them
- On a separate sheet pan, toss the cubed bread with a tablespoon of oil, and a little salt & pepper.
- Bake for 5-8 minutes, until the bread is completely dried out and lightly browned.
- Meanwhile make the dressing: whisk together the red wine vinegar, sage, honey and 1/4 cup olive oil.
- Season to taste with salt & pepper.
- When the grapes and bread come out of the oven, toss them together in a large bowl with the fennel, arugula and enough dressing to coat well.
- Category: Salad
