Roasted grape salad with blue cheese crumbles

Roasted Grape Salad With Blue Cheese Crumbles

  • Author: Carla
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4-6 Servings 1x


This salad with roasted grapes, pecans and blue cheese crumbles takes left over chicken to a new level. Super easy to make and hearty enough for a meal.


Salad Ingredients:

  • 2/3 C. Pecans (toasted)
  • 1 Apple (sliced or chopped)
  • 1/3 C. Blue Cheese Crumbles
  • 1 Head of Red Leaf Lettuce
  • 3 Slices of Cooked Bacon (crumbled)
  • 1 C. of Red Grapes
  • 1 T. Fresh Rosemary (minced)
  • Olive Oil
  • Salt & Pepper to taste
  • Left over Chicken

Dressing Ingredients:

  • 3/4 C. Olive Oil
  • 1/4 C. White Wine Vinegar
  • 1 T. Dijon Mustard
  • 1 t. Honey
  • Juice of 1/2 Orange
  • 1 T. Fresh Parsley (minced)
  • 1 Shallot
  • 1/2 t. Salt
  • Fresh Cracked Pepper


Salad Instructions:

  1. Place grapes on a roasting pan and drizzle with olive oil. Sprinkle with rosemary, salt and pepper. Roast at 450 degrees for about 15 minutes. Grapes should be soft. Set aside to cool.
  2. Roughly chop lettuce and add to bowl with remaining ingredients. Add cooled grapes and toss with citrus vinaigrette and some fresh cracked pepper.

Dressing Instructions:

  1. Place all dressing ingredients in blender except olive oil. Slowly drizzle in oil while blender is running until emulsified (fancy word for two liquids completely blended together)


The grapes cook at a high temperature and it may get a little smokey. You can always lower the temperature to 425 degrees and cook for an extra 5-10 minutes.