Grape Salad

I love grapes, and I often freeze them for a sweet snack. Recently, though, I experienced grapes prepared uniquely. I ordered a roasted cauliflower dish, and it arrived with roasted red grapes. Skeptical, I tried the roasted grapes, and their flavor exploded in my mouth. So, I decided to grill my grapes for my own version of a grape salad. Although I included an array of vegetables, my grape salad recipe highlights the grilled grapes I fell in love with. 

When cooked, grapes transform into little balls of deep fruity flavor. The grape skin, slightly heated, encapsulates the flavor, so when you bite into the grapes, they explode with flavor in your mouth. 

The flavor is almost indescribable, so I chose other salad ingredients to bring a savory component to compliment the sweetness of the grapes and other fruit I selected. My grape salad recipe is a sweet and savory salad with a smokey maple dijon dressing. 

HOW TO GRILL AND ROAST GRAPES FOR GRAPE SALAD

Believe it or not, grapes are easily threaded onto grilling skewers. To grill the grapes, it is best to have them at room temperature before grilling or roasting. If the grapes are too cold, they will explode on the grill or in the oven, which of course, I did the first time, haha! 

Once the grapes are room temperature, thread them onto your grilling skewers. One of my favorite grilling tools is my firewire, a flexible grilling skewer.

But, any grilling skewers will work. Remember, however, that if you use wooden skewers, always soak them in water for a few hours, so foods slide off easily.

Despite popular belief, grapes, or any vegetable for that matter, DO NOT NEED OIL to roast or grill. In fact, the true flavor of fruits and vegetables is deeper when cooked without any oil. 

GRILLING GRAPES ON THE GRILL FOR GRAPE SALAD

• Preheat the grill to medium temperature (400 degrees)
• Once the grill is hot, all grape skewers.
• Close the grill and cook for a total of 4 minutes; flipping the skewers after every 2 minutes.
• Remove from the grill and allow to slightly cool before removing grapes from the skewers.

And if you don't have a grill or the weather isn't conducive for grilling, no worries, you can roast grapes in the oven as well. 

ROASTING GRAPES IN THE OVEN

• Preheat the oven to 400 degrees
• Line a baking sheet with a silicone baking mat or parchment paper
• Place grapes on the baking sheet
• Cook for 15 minutes, until grapes begin to blister

WHAT OTHER INGREDIENTS ARE IN MY GRAPE SALAD RECIPE?

Even though the grapes are the highlight of this grape salad, I wanted to add additional flavors for a delicious entree salad. 

To add a savory component to my grape salad, I chose a combination of arugula and romaine lettuce. Then, I added roasted cauliflower, toasted pecans, and my Simple Rosemary Infused Pickled Red Onions. Of course, you can use raw red onions instead. 

Next, I chose pomegranate seeds to add a tart, subtly sweet component. And the cucumbers add an element of freshness. 

GRAPE SALAD DRESSING IS OIL-FREE CREAMY SMOKEY MAPLE DIJON!

What goes best with savory and sweet? How about a creamy, smokey, maple dijon dressing? One of my favorite ways to bring out the taste of fresh vegetables and fruits is to serve them with an oil-free delicious dressing. 

Again, the dressing does not need any added oils or fats to be delicious. As a result, the ingredients' true flavors come out and aren't weighed down by unnecessary ingredients. 

• Raw cashews (soak overnight, but will work unsoaked with a high-speed blender)
• Water
• Maple Syrup
• Dijon Mustard
• Apple Cider Vinegar
• Liquid smoke (I used hickory flavor)

LOOKING FOR MORE ENTREE SALAD RECIPES? CHECK THESE OUT!

• Vegan Cobb Salad
• Asian Salad with Peanut Dressing
• Healthy Greek Pasta Salad
• Chopped Southwest Salad
• Antipasto Salad
• Asparagus Salad
• Spinach Pasta Salad
• Roasted Vegetable Salad
• Quinoa Greek Salad with OMG Oil-Free Dressing
• Greek Orzo Salad
• Spinach Strawberry Salad
• Lentil Salad
• Tabouli Salad

Yield: 6 servings

Grape Salad

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Grape salad combines savory and sweet with grilled grapes, roasted cauliflower, pomegranate seeds, cucumbers, pickled onions and toasted pecans dressed in an oil-free creamy, smoky, maple dijon dressing.

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Ingredients

• 2 cups red or green grapes, room temperature
• 1 head cauliflower, cut into florets
• 1 cup pickled red onions or raw red onions
• 1 1/2 cupe pomegranate seeds
• 1 English Cucumber, diced
• 5 ounce container of Arugula
• 5 ounces Romaine lettuce
• Garlic powder
• Fresh ground pepper
• 1/2 cup raw pecans (optional)

Oil-Free Maple Dijon Dressing

• 1 recipe maple dijon dressing recipe

Instructions

Roasted Cauliflower

1. Preheat oven to 400 degrees
2. Line a baking sheet with a silicone baking mat or parchment papers
3. Cut cauliflower into bite-sized florets
4. Place a single layer of cauliflower on the baking sheet.
5. Season with garlic powder and fresh ground pepper to taste
6. Bake for 30 minutes; remove from oven and allow to cool completely.

GRILLING GRAPES ON THE GRILL

1. Preheat the grill to medium temperature (400 degrees)
2. Once the grill is hot, all grape skewers.
3. Close the grill and cook for a total of 4 minutes; flipping the skewers after every 2 minutes.
4. Remove from the grill and allow to slightly cool before removing grapes from the skewers.
5. And if you don't have a grill or the weather isn't conducive for grilling, no worries, you can roast grapes in the oven as well. 
   

ROASTING GRAPES IN THE OVEN

1. Preheat the oven to 400 degrees
2. Line a baking sheet with a silicone baking mat or parchment paper
3. Place grapes on the baking sheet
4. Cook for 15 minutes, until grapes begin to blister

PICKLED RED ONIONS

1. 1 recipe Pickled Red Onions

TOASTING PECANS

1. Place raw pecans in a dry skillet on medium loss.
2. Toss and stir nuts every couple of minutes until pecans are toasted
3. Remove from heat and allow to cool.

Oil-free Maple Dijon Dressing

1. Combine all ingredients in a high-speed blender
2. Blend until smooth
3. Refrigerate until ready to serve
4. Dressing lasts 5 days in the refrigerator

ASSEMBLING THE SALAD

1. Chop and combine arugula and romaine lettuce
2. Add pomegranate seeds and cucumber
3. If using pickled onions, place on a paper towel to remove excess liquid before placing in salad
4. Add cooled grapes and roasted cauliflower
5. Top with toasted pecans (optional)
6. Toss salad and add to bowls
7. Toss with dressing and serve with dressing on the side

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)
• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 216Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 77mgCarbohydrates 35gFiber 8gSugar 23gProtein 6g

Nutrition facts may not be 100% accurate.

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me