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Roasted Grape Panzanella Salad

Roasted Grape Panzanella Salad

Roasted Grape Panzanella Salad Recipe

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 Recipe
Roasted Grape Panzanella Salad


Roasted Grape Panzanella Salad

  • Author: Brittany Everett
  • Yield: 4 to 6 1x
  • Category: Salad


  • 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


  1. Preheat oven to 400 degrees F.
  2. 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
  3. On a separate sheet pan, toss the cubed bread with a tablespoon of oil, and a little salt & pepper.
  4. Bake for 5-8 minutes, until the bread is completely dried out and lightly browned.
  5. Meanwhile make the dressing: whisk together the red wine vinegar, sage, honey and 1/4 cup olive oil.
  6. Season to taste with salt & pepper.
  7. 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.

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