Description
Sweet roasted grapes and crunchy bread make this salad a delightful mix of textures. A simple vinaigrette ties it all together for a satisfying summer meal.
Ingredients
Units
Scale
- 2 cups (473 ml) Red grapes, seedless and removed from stems
- Olive Oil
- Course salt & fresh ground pepper
- 5 cups (1183 ml) Stale bread, 1" cubed, If you dont have stale bread, you can just toast it a few minutes longer
- 1 Small head Fennel, cored and thinly sliced
- 2 cups (473 ml) Arugula
- 2 tbsp Red wine vinegar
- 3/4 teaspoons fresh sage, minced
- 1/2 teaspoon Honey
Instructions
- Preheat oven to 400°F (204°C).
- Put grapes on a sheet pan with 1 teaspoon olive oil, 1/4 teaspoon coarse salt, and pepper. Toss to coat and roast for 10-20 minutes, until grapes are wrinkled and slightly deflated.
- On a separate sheet pan, toss cubed bread with 1 tablespoon olive oil, salt, and pepper.
- Bake for 5-8 minutes, until bread is dried out and lightly browned.
- Whisk together red wine vinegar, sage, honey, and 1/4 cup olive oil for the dressing.
- Season dressing to taste with salt and pepper.
- When grapes and bread are done, toss them with fennel, arugula, and dressing in a large bowl.
Notes
- For optimal roasting, use a baking sheet with sides to prevent grape juice from spilling.
- Substitute other hearty greens like spinach or radicchio for the arugula.
- To make ahead, roast the grapes and bread separately and store them in airtight containers for up to 2 days. Assemble the salad just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.25 cups
- Calories: 350
- Sugar: 10
- Sodium: 200
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 40
- Fiber: 5
- Protein: 5