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

Felieca's Review

Felieca
January 15, 2015
N/A

jmeleeS's Review

jmeleeS
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.

MimiGatt's Review

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

This recipe needs a better rating

MimiGatt
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. 

3 1/2 stars

SJCVol
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.