For a long time, I lived under the rock that thought grapes were only for eating off the stems. It was a harmless but very silly rock under which to live. I remember in grad school bumping into a recipe for a cake with roasted grapes from Williams Sonoma. I never made it, but I daydreamed about it – a recurring problem of mine. And then finally a few years ago, I tried roasting grapes as I’d seen in a few recipes and on a few plates. And out from that silly rock I came…
Broccoli Salad with Grapes
Have you ever roasted grapes? They’re impossibly good. They get a little crystalized and they’re rather sweet, so they’re great paired with other neutral or savory foods. I’ve topped salads with them, finished off a burrata toast with them, and now, it’s this roasted broccoli salad with grapes. Since it’s all about easy deliciousness this time of year, this is another recipe where everything cooks together on one pan! I really think that roasting foods together marries the flavors better than anything else you can do. The juices start to mix together and deliciousness transpires.
If you’re a fan of broccoli, then you know roasting it makes it even more delicious. And if you aren’t a fan of broccoli – I’m looking at you my dear husband – roasting it is a good way to enjoy the vegetable that is very good for you (and very delicious)! Roasted broccoli takes away a lot of “tree-like” crunch and adds a beautiful flavor and coloring to the florets. Since looks are a good portion of taste, this is important! I love this roasted broccoli salad with grapes on its own, but next time I make it, I think I’ll add in some quinoa or farro so I can have it as my main dish! It’s that good!
ROASTED BROCCOLI SALAD w. GRAPES
A delicious recipe for a roasted broccoli salad with grapes captures all the fresh flavors of fall in an easy sheet pan recipe! Serve as salad or side dish. This is a recipe you'll fall in love with again and again.
- 2 ½ cups small broccoli florets
- 1 medium yellow onion cut into wedges or slices
- 2 cups seedless red grapes
- 2 tablespoons extra virgin olive oil
- 4 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Preheat the oven to 425 degrees F.
Spread the broccoli, onion, and grapes onto a large rimmed baking sheet. Drizzle with the olive oil and stir to coat all ingredients. Spread into a single layer.
Bake for 10 minutes. Carefully remove from the oven. Stir and spread back into a single layer. Bake for 13 to 15 more minutes, until the broccoli is tender and the warmed grapes have darkened and shriveled a little.
To make the vinaigrette, whisk together the oil, lemon juice, salt, and pepper in a small dish. Pour the dressing over the salad. Toss to coat well. Transfer to a platter or bowl and serve warm.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo