Mixed Greens with Roasted Grape Vinaigrette

Mixed Greens with Roasted Grape Vinaigrette
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Oven roasting concentrates the sweetness in grapes, which adds a new dimension when blended into red wine vinaigrette.


  • 1 cup red seedless grapes
  • 1 tsp. olive oil
  • ¼ cup red wine vinegar
  • 1 Tbsp. shallot, chopped
  • ¼ cup olive oil
  • ½ tsp. Kosher salt
  • ¼ tsp. ground black pepper
  • 8 oz. mixed baby greens
  • ½ cup toasted walnut halves
  • 4 oz. crumbled feta cheese


  1. Heat oven to 425°F. Place grapes on a rimmed baking sheet; toss with 1 teaspoon olive oil.
  2. Bake 12-15 minutes until slightly softened and starting to release juices. Allow to cool 10 minutes; place grapes and juice in the bowl of a food processor. Add vinegar, shallot, ¼ cup oil, salt and pepper. Blend until smooth; set aside.
  3. Place mixed greens in a large bowl, add walnuts, feta and desired amount of vinaigrette. Toss gently to combine.
  4. Refrigerate leftovers.


Extra vinaigrette can be stored in an airtight container in the fridge for up to 2 weeks.

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