Roasted Grape & Walnut Salad | Recipes | Cook For Your Life
Roasted Grape & Walnut Salad- cook for your life- anti-cancer recipes

Roasted Grape & Walnut Salad

Rated 4.4 out of 5
4.4 out of 5 stars (based on 9 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

This fall roasted grape salad can make either a delicious starter or a light lunch. Serve it on a bed of arugula and you’ll not only get a mouthwatering bitter-sweet flavor combo but also the...


  • 1 teaspoon olive oil
  • 2 cups seedless grapes, red and/or white
  • Salt, to taste
  • ½ cup walnuts
  • ½ cup goat cheese, crumbled
  • Pomegranate seeds, for garnish (optional)
  • 4 to 6 cups arugula or mixed greens, to taste

Balsamic dressing:

  • 1 tablespoon balsamic vinegar
  • Sea salt and freshly ground black pepper, to taste
  • Pinch of brown sugar (optional)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon water, or to taste


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Nutrition Facts


131 cals


7 g

Saturated Fat

4 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g


15 g


12 g


1 g


6 g


336 mg


  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
  2. Put the olive oil into a bowl with a pinch of salt. Add the grapes and mix them around in the bowl with your hands until they are lightly coated with oil. Tip the grapes onto the prepared baking sheet. Roast until they are caramelized, about 20 minutes, turning them from time to time so they cook evenly. Remove from oven and let cool slightly.
  3. While the grapes are cooling, put the walnuts into a heavy skillet and dry toast them until you can smell their nutty aroma. Tip onto a board and roughly chop. Set aside.
  4. To make the dressing: In a bowl whisk together the vinegar, salt, pepper, and sugar if using, until the salt has dissolved. Gradually beat in the olive oil until well blended. Taste for sharpness. If the dressing is too sharp, beat in some water, a little at a time, until your dressing is to your taste.
  5. Line a shallow salad bowl with arugula. Pile the grape salad on top and sprinkle with pomegranate seeds.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society