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Roasted Grape Panzanella Salad Recipe

Roasted Grape Panzanella Salad

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


  • 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.
  • Category: Salad
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