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      Roasted Grape Fall Salad

      • September 28, 2017
      1024 682 Curry Girls Kitchen

      Roasted Grape Fall Salad

      NEW obsession~roasting grapes! Talk about multiple mouth gasims, this is your go to for making salads pop like crazy! We’ve added sweet potato croutons, shaved fennel, almond feta, a little spicy greens with fresh herbs for this fabulous new salad topped with a citrus dressing that will truly wow your guests and make you feel like a 4 star chef!

      We’re switching out some of our old fav salad additions like cranberries, persimmons, and pomegranates after tasting a new variety of honey grapes at our farmers market~ oh my Peg’s was in heaven! Eaten raw, frozen or roasted these grapes will make your taste buds happy! Hale to the those who roast grapes! I’m sure we are not the first to do this, however we are truly happy we discovered them and are sharing this recipe with you! Oh and BTW these roasted grapes are sisters to the raisin, only better!

      Scroll down for the recipe, and watch our recipe video HERE

      Roasted grapes

      Fall Salad ingredients

      Citrus vinaigrette ingredients

      Sweet potato croutons

      Roasted Grape Fall Salad

      Prep Time
      Cook Time
      15 minutes 25-30 minutes
      • Organic grapes, roasted (method follows)
      • Spicy salad greens
      • Radicchio (optional), shredded
      • 1/2 fennel bulb, thinly sliced
      • Kite Hill Almond feta, cubed or crumbled
      • CGK sweet potato croutons LINK MEG

      Citrus Vinaigrette

      • 1/3 Cup orange juice
      • 2-3 Tbl. lemon (half a lemon)
      • 1 tsp. shallot
      • Zest of orange (zest first before you juice)
      • 1/2 tsp Celtic sea salt
      • 1/4-1/3 C olive oil

      Roasting Grapes

      • 1 medium bunch organic grapes, multiple varieties!
      • Olive oil
      • Celtic Sea Salt

      Roasting Grapes

      • Pre-heat oven to 350 degrees
      • Wash grapes, leaving grapes on their stems
      • Place grapes on a parchment lined baking sheet
      • Lightly drizzle grapes with olive oil and sea salt
      • Cook in oven for 25-30 minutes.
      • Save the juice and blackened bits and add those to the salad when you toss the salad with the citrus dressing. Remove the grapes from their stem and set them aside. Try not to eat them all.
      Sweet Potato Croutons link HERE.

      Citrus Dressing

      • Zest the orange using a grater, micro-plane, or hand zester. You may also thinly shave the orange peel carefully using a sharp knife and then finely mincing the peel. Try not to get the white part of the peel. It can make the dressing a bit bitter.
      • Juice the orange and lemon
      • In a bowl whisk all ingredients together until well blended
      • Store in a glass container in the refrigerator up to 1 month

      Putting the salad together

      • Pre-cook the sweet potato croutons (can be made a couple days ahead)
      • Wash and dry the salad greens and radicchio
      • Shred the radicchio
      • Slice the fennel
      • Lightly toss the greens with the citrus dressing
      • Top the salad with the almond feta, croutons, and the roasted grapes
      Watch recipe video HERE