Roasted Grape & Radicchio Salad

Putting grapes in a hot oven blisters the skin and creates a jammy texture. Turn this radicchio salad into a hearty entree by topping it with some cooked sliced chicken.

Laura Kanya
EatingWell Magazine, October 2021

Gallery

Credit: Jacob Fox

Recipe Summary

active:
25 mins
total:
25 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 425°F.

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  • Place grapes on a rimmed baking sheet. Drizzle 1 tablespoon oil over the grapes and toss to coat. Roast until the grapes start to burst, about 10 minutes. Let cool for 5 to 10 minutes.

  • Meanwhile, combine vinegar, honey, mustard, herbs, salt and pepper in a large bowl. Slowly whisk in the remaining 2 tablespoons oil.

  • Add radicchio, arugula and the grapes to the bowl and toss to coat. Top with goat cheese, pine nuts and pomegranate arils, if desired.

Nutrition Facts

Serving Size:
1 1/2 cups
Per Serving:
141 calories; fat 10g; cholesterol 13mg; sodium 257mg; carbohydrates 12g; dietary fiber 1g; protein 3g; sugars 10g; saturated fat 3g; vitamin a iu 602IU; potassium 187mg.
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