Photo: Randy Mayor; Styling: Lindsey Lower
Yield
Serves 4 (serving size: 1 cup)

How to Make It

Preheat oven to 450°. Combine grapes, 2 teaspoons olive oil, and vinegar on a foil-lined baking sheet. Bake at 450° for 10 minutes; let stand 5 minutes. Place grapes, walnuts, lemon juice, 1 teaspoon olive oil, salt, pepper, and arugula in a large bowl; toss. Sprinkle with crumbled feta cheese.

Ratings & Reviews

3 1/2 stars

Felieca
August 31, 2016
My family does not like arugula so I used some mixed salad greens.  The warm roasted grapes wilted the lettuce a bit and hubby did not like that.  Next time I'll just stick with spinach (always good a bit wilted).  Nice flavors.  I would definitely double the dressing next time too.  Pecans or almonds might make a nice change in this too.

This recipe needs a better rating

jmeleeS
November 03, 2015
There must have been something wrong with jmeleeS's grapes.  I've made this a few times and the grapes are sweet and delicious, they contrast beautifully with the walnuts, salty feta and slightly bitter arugula. Totally worth the extra step of roasting them. 

MimiGatt's Review

daneanp
February 26, 2015
ahhh in it all in you taste...this was FAB!

jmeleeS's Review

MimiGatt
January 26, 2015
Yuck - sorry, but this was not a winner. My grapes ended up tasting medicinal and the lemon just made it worse. Arugula, toasted walnuts, feta and the dressing; yes it's good. Add the grapes and it became a flavor profile that didn't mesh well for me. A little involved for a "quick" salad, combined with the flavor - wouldn't make again.

Felieca's Review

SJCVol
January 15, 2015
N/A