While I love popping fresh chilled grapes as a heathy snack I actually like serving them in unexpected ways even more! Take this Roasted Grape & Arugula Salad for example – it’s savory, it’s sweet, it has a jammy component that we can’t get enough of, and it all comes together in about 15 minutes! It’s a total summer salad showstopper that you should totally try for yourself!

{{ The recipe for this Roasted Grape & Arugula Salad and the post that goes with it was made in partnership with California Grown! We received compensation and product in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! }}

If there is one fresh item that I ALWAYS have on hand in my crisper drawer it is fresh grapes! I mean, helloooo I’m a mom!

This vibrant green salad is super simple to pull together let me walk you through the main components….

Seedless grapes || I really love how green this salad is, but you could absolutely add a pop of color by subbing in red seedless grapes if you prefer. Preparation is super simple, start by washing and removing any stems from your grapes. Then combine the grapes with olive oil and red wine vinegar on a parchment paper lined sheet pan. Bake at 450° F for 6 minutes or until the grapes just begin to burst, but don’t completely loose their shape. I could eat these as-is on their own as a snack or on a cheeseboard, but trust me here – follow through on the salad. It’s so good!

Dressed Arugula || I seriously love the punchy flavor of arugula so much, especially with the sweet and tangy roasted grapes in this salad! The dressing itself is basic with a capital B. Simply combine lemon juice, olive oil, salt and pepper in a large bowl. Whisk to combine then toss in the arugula. That’s it!!!

Goat Cheese || Goat cheese lends some serious twang to this salad and I am here for it! You could totally just crumble it over the top in an effort to save even more time. Or, if you have an abundance of herbs and edible flowers on hand like I have you can dress them up a bit!

Savory Sprinkles || Toasted almonds, hemp hearts, thin silvers of lemon peel, and bee pollen are all welcome additions for me on top of this Roasted Grape & Arugula salad, but you can go in absolutely any savory sprinkle direction that your heart desires!

Our son Kash LOVES a fun food factoid almost as much as he loves popping fresh grapes for a snack…

So, here are a few facts about those beautiful California Grown grapes he loves so much that we thought you might want to know too…

• The state of California has been growing grapes for more than two centuries!
• California leads the nation in the production of table grapes, growing over 99% of fresh grapes in the U.S.!
• California table grapes are grown in two distinct areas of the state: The Coachella Valley and the San Joaquin Valley
• California grows 80 varieties of fresh grapes, but most people only call them by their colors: green, red and black.

Now more than ever it is important that we really take a hard look at where our food comes from!

California farmers, ranchers, farm workers and fisher people work 24 / 7 / 365 to provide food, fiber and foliage for the world. As the leading agricultural state in the nation California grows more than 400 different commodities. That is more than a third of the country’s vegetables and two-thirds of the country’s fruits and nuts!!

If you’ve made our Roasted Grape & Arugula Salad I would be so grateful if you would rate the recipe and let me know what you think in the comments below!

I just love hearing from you! Your reviews and comments really help others that visit This Mess is Ours. Want to be a part of our online community outside of the blog? It’s easy!! All you have to do is follow @THISMESSISOURS on FACEBOOK, INSTAGRAM, TWITTER, YOUTUBE, or PINTEREST to see cooking demos, and peeks into our day to day life.

Roasted Grape and Arugula Salad

No green grapes? No problem! Any seedless grape will be great in this recipe!

No arugula? Also, no problem! Swap it up with spinach or try massaging the dressing into kale leaves instead.

• Author: This Mess is Ours
• Prep Time: 15
• Cook Time: 6
• Total Time: 21 minutes
• Yield: 4-6 servings 1x
• Category: Side dish
• Method: Roasted
• Cuisine: Vegetarian
• Diet: Gluten Free

Scale 1x2x3x

Ingredients

1 1/2 cups green grapes

3 teaspoons olive oil, divided

1 tablespoon red wine vinegar

2 teaspoons freshly squeezed lemon juice

1/4 teaspoon coarse kosher salt

1/4 teaspoon freshly ground black pepper

5 ounces arugula

1/4 cup toasted, slivered almonds

1/4 cup ( 1-ounce) goat cheese, either plain or edible flower infused goat cheese 

zest of 1 lemon

optional garnishes: 1/2 tablespoon hemp hearts, 1/2 tablespoon bee pollen

Instructions

Preheat the oven to 450°F. Toss the grapes with 2 teaspoons olive oil and the red wine vinegar. Transfer to a parchment paper lined baking sheet and bake for 6 minutes or until the grapes begin to burst. Remove from the oven and allow to cool for 5 minutes.

Meanwhile, combine the lemon juice, remaining 1 teaspoon of olive oil, salt and pepper in a large bowl. Toss with the arugula to lightly dress.

Arrange the dressed arugula on a serving platter. Top with roasted grapes, toasted almonds, goat cheese, lemon zest. sprinkle the optional hemp hearts and bee pollen over the top if using. Serve immediately.

Notes

While I like my arugula lightly dressed my husband prefers a double dose of the tart lemon and olive oil dressing on his portion.

Keywords: green grapes, roasted grapes, goat cheese, arugula, salad

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